DEVELOPMENT OF RATION TYPE PORK ITEMS. Report No. 6 (Final), January 15, 1960-July 15, 1961
Technical Report
·
OSTI ID:4791688
Because of the need to develop a satisfactory irradiated pork item, numerous tests were conducted to determine whether selected additives by injecto- pumping loins would improve their texture and flavor. Boneless pork loins were injecto-pumped with 40- brine solution, to which various compounds and solutions were added. The compounds used in these tests consisted of tripolyphosphate, mixed phosphates, sodium nitrite, isoascorbic acid, pork loin emulsion, combination of niacin, isoascorbate, and dextrose, and thiamine. Solutions used were barbecue sauce and 10% vegetable extract. The loins were also injecto- pumped with a barbecue sauce-brine mixture and the surface of the loins rubbed with a spice mixture containing sugar, onion powder, mono-sodium glutamate, garlic powder, white pepper, aud marjoram. The best results and a product which had acceptable characteristics were obtained when a mixture of barbecue sauce and 40 deg base brine solution was injectopumped into the pork loins. The loins were processed bv cooking, chilling, slicing, and packing with barbecue sauce prior to irradiation. (auth)
- Research Organization:
- Armour and Co., Chicago
- NSA Number:
- NSA-16-011384
- OSTI ID:
- 4791688
- Report Number(s):
- NP-11424
- Country of Publication:
- United States
- Language:
- English
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