Abstract：The objective of this study was to evaluate the effects of injection triplephosphate at post
mortem on quality of pork. The pork was randomly divided into four groups and injected solution with
different concentration of sodium tripolyphosphate (0, 0.2%,0.3%,0.4%) . After refrigerated at 4℃ for
72h,the tenderness, pH value, cooking yield and sensory evaluation were measured. The result indicates
that the control treatment has lower cooking yield, worse flavor and is tougher than the other treatments.
The cooking yield, flavor and tenderness improved when the concentration of the phosphate increased,
but no differences in color was observed among all the groups. The results suggest that injection of the
solution containing phosphate into muscle can improve the quality of pork.
李红民；陈韬；张庆；张静兴；张扬. 含磷酸盐的香辛料液对猪肉品质的影响[J]. 肉类研究, 2009, 23(2): 33-35.
LI Hongmin;CHEN Tao;ZHANG Qing;ZHANG Jingxing;ZHANG Yang. Effects of Enhancement Solution Containing Triplephosphate and Spice on the Quality of Pork. Meat Research, 2009, 23(2): 33-35.
2009, Vol. 23 
