CHEMICAL, PHYSICAL, AND SENSORY CHARACTERISTICS OF COLOR MODIFIED PORK AS AFFECTED BY DIAMINOCYCLO-HEXANE-TETRACETIC ACID MONOHYDRATE

Restructured pork chops were manufactured from ground pork shoulders t hat had been color modified by washing with phosphate buffer solutions , color modified with the addition of diaminocyclo-hexane-detraacetic acid monohydrate (CDTA), or not color modified as a control. Proximate analysis, cooking loss, pH, sensory traits; color (subjective and obj ective) and TBARS were evaluated. Color modified washed samples withou t CDTA had higher (P<0.05) pH and moisture content and lower (P<0.05) percentage protein and cooking loss than the control treatment There w as no difference (P>0.05) between control and color modified products for sensory traits. These traits did not change from 1 to 10 days exce pt for flavor intensity which decreased for the color modified product . Thiobarbituric acid reactive substances (TBARS) values revealed that the washed product did not become rancid with or without CDTA, until after 10 days of display; whereas, the control was rancid the first da y. This modification produced a lighter colored (P<0.05) product that is less vulnerable to rancidity.