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Page No. : 43-51

ABSTRACT

Studies were conducted to determine the optimum concentration of sodium ascorbate (SA) required to improve the quality of minced pork (MP) prepared from traditionally slaughtered Middle White Yorkshire pig carcasses of about one year age. The MP was preblended with 0 (control), 400, 500, 600 and 700 ppm levels of SA, packed in LDPE bags and stored at 4 ± 1°C for a period of 9 days. Different quality parameters of the meat were examined at an interval of two days. It was observed that the SA treated meat samples in general showed a significantly (P < 0.05) lower pH, metmyoglobin percent, TBARS value, coliform count and a significantly higher water holding capacity, colour and odour scores with no significant difference in psychrotrophic plate count as compared to control samples. The optimum concentration of SA was found to be 600 ppm level for better oxidative stability, which also extended the shelf life of MP up to 9 days against 7 days in the control samples.

Keywords: Minced pork, Quality, Refrigerated storage, Sodium ascorbate