Marinação com soluções alcalinas e a qualidade da carne PSE em suínos

Abstract

The experiment was conducted to evaluate the effects of marination with alkaline solutions on sensory and physical characteristics of normal and PSE pork. In a commercial slaughterhouse was measured the pH of carcasses (n = 526) for 45 minutes after slaughter (pH45), classified them into PSE (pH45 <5.8) or normal (pH45 5.8). After 24 hours of chilling of carcasses, meat samples from the Longissimus dorsi muscle from 20 carcasses were collected and distributed in the treatments in a completely randomized design, in the 2x4 factorial arrangement, being two conditions (normal and PSE) and four solutions of marination (TC control without marination; TM1 sodium bicarbonate and sodium chloride solution (pH 8.02), TM2 sodium tripolyphosphate and sodium chloride solution (pH 10.34) and TM3 sodium bicarbonate, sodium tripolyphosphate and sodium chloride solution (pH 8.97). The samples were evaluated for pH, color (L * a * b *), purge loss (PP), exudate loss (PE), cooking loss (PPC), shear force (FC) and sensory attributes (tenderness, juiciness and flavor). There was no interaction between the condition of the meat and the marination solutions on these parameters. The PSE meat did not differ from normal meat as to final pH, however showed higher lightness, PP, PE, PPC and FC. The marination increased the pH of the meat, reduced the lightness, PE, PPC and FC and improved tenderness, juiciness and flavor. For most traits the best values were observed in meat marinated with a mixture of three salts (TM3), demonstrating the synergy between them. The marination with solutions containing chloride, bicarbonate, tripolyphosphate sodium was effective in improving the quality of pork, making PSE meat similar to normal fresh pork.