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Simple Treatment Increases Appetizing Qualities of Pork

University of Wisconsin researchers have discovered that sodium bicarbonate, a common product found in most homes and used in baking and treating heartburn, can improve the culinary quality of pork, according to MeatNews.com. Researchers Robert Kauffman, Marion Greaser, Ronald Russell, and Ed Pospiech of the University of Wisconsin report that injecting pig carcasses with a solution of sodium bicarbonate improves the color and texture of pale, soft, exudative tissue – known as PSE tissue. The researchers estimate approximately five to 15 percent of pig carcasses have PSE tissue, which is deemed undesirable to consumers and processors.

The Wisconsin researchers explained that after a hog is slaughtered, its tissue typically becomes acidic; in PSE pigs, the tissue becomes acidic too quickly. This rapid acidity leads PSE pork meat to lose water and become soft and pale. The sodium bicarbonate slows the rapid increase in acidity and enhances the palatability of the pork meat.

The researchers report taste panelists saying the sodium bicarbonate-treated pork was more tender and juicy than untreated control samples. The University report also notes that one major U.S. pork processor is considering employing the anti-PSE treatment, according to MeatNews.com.