Sodium lactate/sodium chloride effects on sensory characteristics and shelf-life of fresh ground pork

Authors :: O'Connor, Philip L.
Brewer, M. Susan
McKeith, Floyd K.
Novakofski, Jan E.
Carr, Tom R.
Source :: Journal of Food Science. Sept-Oct, 1993, Vol. 58 Issue 5, p978, 4 p.
Publication Year :: 1993
Abstract: Sensory properties and microbial shelf-life of fresh ground pork, influenced by different levels of sodium lactate (SL) and sodium chloride (NaCl) were analyzed. A salty flavor intensity, juiciness and ground pork flavor was enhanced by SL. Sodium added as NaCl was considered more salty than sodium added as SL.

Subjects :: Pork -- Quality
Sodium compounds -- Analysis
Salt -- Analysis
Food -- Quality management
Business
Food/cooking/nutrition

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