Five pork carcasses were used to determine the effects of hot boning and various combinations of salt (0, 1.5 or 3.0%) and a phosphate mixture (0 or 0.5%) on microbial, TBA and pH values of preblended pork (preblends). In both HB (hot boned within 2 h postmortem) and CB (conventionally boned at 24 h postmortem) preblends, salt increased (P<0.05) TBA values and decreased (P<0.05) psychrotrophic counts, whereas phosphate increased (P<0.05) pH and decreased TBA values. Salt level could be reduced from 3.0 to 1.5% in preblends without any storage problems if phosphate (0.5%) was included. Phosphate (mixture pH 7.2) seemed to have little influence on microbial growth of preblends during cooler storage.
1Current address: Animal Science Department, Oklahoma State University, Stillwater, Oklahoma 74078.