Evaluation of clean label ingredients for replacement of phosphates in enhanced fresh pork

Abstract

Enhanced pork is fresh pork, whole or ground, processed with added ingredients such as water, salt, phosphates, antioxidants, antimicrobials, and flavor enhancers. These non-meat ingredients are added to meat products to make them more appealing and flavorful. Phosphates are key ingredients when enhancing meat due to their ability to alter pH, bind water, extend fresh meat color life, and reduce sodium from salt while making the product more tender and juicy. Recently the use of phosphates has been under scrutiny. Due to clean label trends and concern for natural resources, phosphate alternatives are being investigated. Currently, phosphate replacers being investigated include sodium bicarbonate, potassium chloride, corn starch, yeast extract, rice bran extract, plum concentrate, and functional proteins such as Proteus ®. The objective of this study was to evaluate five potential clean label ingredient options to replace phosphates. Five clean-label phosphate-free brines were injected into boneless pork loins, and their effects on the color, texture, and sensory characteristics were evaluated over a 21-day storage period.