Xiao-Liu Chu, Peter Török, Carl Paterson and Tom Aikens
Imperial College London
We investigated the effect of a 3% concentration solution of sodium bicarbonate (treatment A) and pure sodium bicarbonate (treatment B) on pork loin samples. These were compared to a 5% salt brine (treatment C), controls consisting of tap water (treatment D) and untreated samples (treatment E).
Pork loin samples under treatment A experienced a (50 ± 14)% higher increase in weight after 390 minutes of marinating as compared to treatment D. This suggests an increase in water holding capacity. The result of heating pork samples subjected to treatments A and B lost, in comparison to control, (39 ± 7)% and (33 ± 10)% less in weight respectively.