Effect of Addition of Chloride Salts on Rancidity of Ground Pork Inoculated with a Moraxella or a Lactobacillus Species |
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| Authors: | KI SOON RHEE ROBERT N TERRELL MARIA QUINTANLL LA CARL VANDERZANT |
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| Affiliation: | Authors Rhee, Terrell and Vanderzant are affiliated with the Dept. of Animal Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843.;Author Quintanilla was formerly with the Meats and Muscle Biology Section, Texas A&M Univ. |
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| Abstract: | Two experiments were conducted to determine rancidity development in raw-refrigerated ground pork treated with different types and levels of chloride salts. In the first experiment, raw ground pork was inoculated with either a Moraxella or a Lactobacillus species. In the second experiment, samples were not inoculated. In both experiments, samples were treated with either NaCl, KCl, or MgCl2 at ionic strength of either 0.73 or 0.37 and stored at 5°C. Regardless of inoculation, in both experiments addition of any chloride salt increased (P < 0.05) TBA values over those values for controls (no added salt). Addition of NaCl resulted in the highest (P < 0.05) TBA values among inoculated samples, but these differences were not apparent for noninoculated samples. |
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