Strategies to eliminate atypical flavours and aromas in sow loins. I. Optimization of sodium tripolyphosphate, sodium bicarbonate, and injection level.

Sow meat has been identified to possess objectionable atypical aromas and flavors we have termed as "sow taint". The objective of this study was to identify optimum concentrations of sodium bicarbonate (NaHCO(3)), sodium tripolyphosphate (PO(4)) and percentage marination solution that reduces or eliminates sow taint. Sow loins (N=20) with atypical aromas and flavors were treated with solutions containing sodium tripolyphosphate and sodium bicarbonate with concentrations ranging from 0.25 to 0.50% and 0.35 to 0.70 M, respectively. Injection levels (pump) ranged from 5 to 15% (wt./wt.). Marinated loin chops were evaluated for flavor and textural attributes by a trained sensory panel. Response surface methodology determined four optimum treatment combinations (15% pump, 0.5% PO(4), 0.70 M NaHCO(3); 15% pump, 0.25% PO(4), 0.70 M NaHCO(3); 15% pump, 0.25% PO(4), 0.35 M NaHCO(3); and 15% pump, 0.25% PO(4), 0.35 M NaHCO(3)) that reduced (P<0.05) metallic aroma, metallic and sour aftertastes, and detectable connective tissue while improving (P<0.05) muscle fiber tenderness, juiciness, and overall tenderness.

Strategies to eliminate atypical aromas and flavors in sow loins-part II: consumer acceptance of loins marinated with sodium tripolyphosphate and sodium bicarbonate.

An identified challenge in using sow loins as a raw material for value added enhanced whole muscle products is to eliminate or minimize objectionable atypical aromas and flavors ("sow taint," ST) that may occur in some sow carcasses. The objective of this study was to determine consumer acceptance of sow loins exhibiting atypical aromas and flavors marinated with a solution of salt, sodium tripolyphosphate and sodium bicarbonate. Sow loins (N=34) with atypical aromas and flavors and commodity loins (N=6) were fabricated into anterior and posterior loin sections and marinated with one of four ST marinade treatment combinations (15% pump, 0.5% PO(4), 0.70 M NaHCO(3); 15% pump, 0.25% PO(4), 0.70 M NaHCO(3); 15% pump, 0.25% PO(4), 0.35 M NaHCO(3); and 15% pump, 0.25% PO(4), 0.35 M NaHCO(3)), or a control marinade (0.25% sodium tripolyphosphate, 15% injection level) and evaluated by a consumer sensory panel. Sensory ratings determined that ST loin chops injected with a 15% solution of sodium tripolyphosphate (0.50%) and sodium bicarbonate (0.35 M) were not different (P>0.05) than loin chops from marinated commodity control loin sections (N=12) for flavor, texture, juiciness, and overall acceptability. These results indicate that a solution containing sodium tripolyphosphate and sodium bicarbonate minimized the detection of atypical aromas and flavors in sow loins.