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Gooding JP, Holmer SF, Carr SN, et al. Characterization of striping in fresh, enhanced pork loins. Meat Sci. 2008;81(2):364-71doi: 10.1016/j.meatsci.2008.08.016.
Gooding, J. P., Holmer, S. F., Carr, S. N., Rincker, P. J., Carr, T. R., Brewer, M. S., McKeith, F. K., & Killefer, J. (2009). Characterization of striping in fresh, enhanced pork loins. Meat science, 81(2), 364-71. https://doi.org/10.1016/j.meatsci.2008.08.016
Gooding, J P, et al. "Characterization of striping in fresh, enhanced pork loins." Meat science vol. 81,2 (2009): 364-71. doi: https://doi.org/10.1016/j.meatsci.2008.08.016
Gooding JP, Holmer SF, Carr SN, Rincker PJ, Carr TR, Brewer MS, McKeith FK, Killefer J. Characterization of striping in fresh, enhanced pork loins. Meat Sci. 2009 Feb;81(2):364-71. doi: 10.1016/j.meatsci.2008.08.016. Epub 2008 Sep 10. PMID: 22064176.
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Meat Sci. 2009 Feb;81(2):364-71. doi: 10.1016/j.meatsci.2008.08.016. Epub 2008 Sep 10.

Characterization of striping in fresh, enhanced pork loins.

Meat science

J P Gooding, S F Holmer, S N Carr, P J Rincker, T R Carr, M S Brewer, F K McKeith, J Killefer

Affiliations

  1. Department of Animal Science, University of Illinois at Urbana-Champaign, 205 Meat Science Laboratory, 1503 S, Maryland Drive, Urbana, IL 61801, United States.

PMID: 22064176 DOI: 10.1016/j.meatsci.2008.08.016

Abstract

To investigate the striping phenomenon in fresh, enhanced pork, a series of experiments were undertaken to identify possible causes of the problem. No one factor (individual brine components, brine pH, ingredient concentration, enhancement pressure, meat and brine pH, or enhancement level) was specifically identified, which could be used to reduce the severity of the striping problem. Furthermore, tumbling the product for 2h, did not reduce the amount of striping, indicating once striping has occurred, it is permanent. Evaluation of the striping pattern indicates that the stripes are formed not only at the needle injection site, but also follow the muscle fiber orientation. The use of darker pork provided more of a contrast when evaluating striping, thus exacerbating the perceived level of striping.

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