Effect of salt and sodium tripolyphosphate on texture, organic volatiles, and sensory characteristics of irradiated and nonirradiated pork

Radappertized pork rolls and chops were prepared using fresh pork muscles with sodium chloride (0.75 percent) and sodium tripolyphosphate (0.3 percent or 0.5 percent) additions. The irradiated and nonirradiated samples were tested by technological panels for sensory characteristics and consumer panels for preference. Texture measurements were made with an Allo-Kramer Shear Press. Total organic volatiles were determined using a steam distillation method. The addition of 0.75 percent NaCl and 0.3 percent or 0.5 percent TPP resulted in a significant improvement in the sensory characteristics and preference ratings of the irradiated pork rolls and pork chops. Textural measurements from the shear press showed significant improvements with the addition of NaCl and further improvements with TPP additions. No organic volatiles were found that could be attributed to the addition of NaCl or TPP. Cooking losses were significantly reduced by the addition of the NaCl and tripolyphosphate