Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins

Whole, boneless pork loins were needle-injected to a final concentration of up to 1.5% NaCl and/or 0.45% sodium tripolyphosphate (STPP) in a 4 x 4 fac torial, randomized, complete block design. Percent weight gain, internal me at pH, purge loss, final product yield, cook loss, Warner-Bratzler shear, e xpressible moisture, and total moisture were determined. Response surface m ethodology was employed to create regression models and identify optimum in gredient parameters for each characteristic. NaCl and STPP improved weight gain, purge, final product yield, and moisture content. Predicted Warner-Br atzler shear was reduced approximately 50%. A salt-phosphate interaction wa s observed for weight gain, purge, cook loss, and expressible moisture.