Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids

The objective of the study was to create marbling-like fat in lean pork with acceptable oxidative stability through the injection of canola/olive oil-substituted emulsions. Pork loins were injected with 5% water as control (CW) or 5% emulsion containing no tocopherols (E) or 0.07% tocopherols (ET) and stored at 2 °C in an oxygen-enriched package for up to 3 weeks. Lipid oxidation was totally inhibited in ET pork but increased 3-fold to 0.20 mg malonaldehyde/kg in CW and E pork after 3 weeks. ET treatment also had a positive effect on meat red color. Emulsion-containing pork, showing less protein oxidation (carbonyl and disulfide formation), had reduced drip loss and shear force than CW samples (P < 0.05). The results indicated that incorporation of antioxidant-containing emulsions could create marbling-like texture in lean pork without compromising oxidative stability.

► Intramuscular marbling-like fat is produced by the injection of emulsified vegetable oil. ► Tocopherols reduce lipid and protein oxidation in emulsion-injected pork. ► Drip loss and shear force of pork are decreased by the injection of vegetable oil emulsions.