CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK RESTRUCTURED CHOPS

Restructured pork chops were manufactured from the lean tissue of dres sed sows that were color modified(CM) with a potassium buffer rinse to attain lighter appearance. This product was compared with counterpart samples that were not color modified(C). Measurements included CIE L , a, b* values, visual traits, sensory traits, shear force, pH, and p ercentage of moisture, fat, protein, protein solubility, and cooking l oss. The CM samples were lighter colored (P<0.05), exhibited less (P<0 .05) flavor intensity, had a higher (P<0.05) pH, and sustained less (P <0.05) cooking loss, No differences (P>0.05) between the CM and C samp les were found in juiciness, tenderness, Warner-Bratzler shear force, and soluble protein. The CM samples exhibited less protein content and lower Lee-Kramer shear force values. Results confirm that sow meat ca n be lightened without adversely affecting functional properties and t aste attributes of restructured pork chops.