X-Message-Number: 12882
Date: Tue, 30 Nov 1999 12:40:47 -0800 (PST)
From: Doug Skrecky <>
Subject: preservative action of sodium bicarbonate

Authors
  Kauffman RG.  van Laack RL.  Russell RL.  Pospiech E.  Cornelius CA.  Suckow
  CE.  Greaser ML.
Institution
  Department of Animal Sciences, University of Wisconsin, Madison 53706, USA.
Title
  Can pale, soft,
  exudative pork be prevented by postmortem sodium bicarbonate
  injection?.
Source
  Journal of Animal Science.  76(12):3010-5, 1998 Dec.
Abstract
  Previous attempts at eliminating the problem of PSE pork by genetic selection
  or rapid postmortem cooling have been only partially successful. A new
  approach, namely, postmortem injection of sodium bicarbonate (SBC), was
  tested on halothane-positive gilts. Sixteen pigs were used to establish a
  suitable SBC concentration. At approximately 15 min after death, the
  longissimus of one side of the carcass was injected with 10% (by weight) of
  .2 to .4 M SBC solutions containing .7% NaCl (wt/vol). All concentrations
  resulted in a higher ultimate pH, improved muscle color, and reduced drip
  loss. In a second experiment, with 23 pigs, .3 M SBC was injected into the
  longissimus and the biceps femoris at either 15 min or 24 h after death and
  with or without inclusion of .7% NaCl (wt/vol). Compared with controls, the
  15-min SBC + NaCl injected samples had darker color (L* of 47 vs 53 in
  controls), higher ultimate pH (5.6 vs 5.3), lower drip loss (5% vs 10%), and
  increased protein solubility (140 vs 115 mg/g). Injection at 24 h reduced
  drip loss (from 10% to 5.7%) but did not correct the color defect. The SBC
  alone and SBC + NaCl treatments had essentially the same effects in reducing
  drip loss, increasing ultimate pH, and improving color; but the SBC-NaCl
  injected samples had improved juiciness and flavor compared with SBC. Early
  postmortem sodium bicarbonate injection seems to prevent the development of
  PSE pork when injected into carcasses of halothane-sensitive pigs.

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