Effects of different water-injected ratios on eating quality of pork

In order to explore the difference of eating quality between normal and water-injected pork,the effects of water-injected ratios(0,10%,20%,30%,40%)on color,pH,shear force,drip loss,cooking loss,press loss,centrifugation loss,storage loss and napole yield of pork were measured. The results showed that:with increased water-injected ratios,L^*,b^*,drip loss,cooking loss,press loss,centrifugal loss,storage loss increased significantly(p<0.05),while a^*,shear force reduced(p<0.05).L^*,press loss,storage loss,centrifugal loss showed significant differences between normal and water-injected pork when injected ratios lower than 20% water(p<0.05). L^*,a^*,press loss,storage loss,centrifugal loss,shear force,cooking loss,drip loss showed significant differences between normal and water-injected pork when injected ratios higher than 20% water(p<0.05). Compared with normal pork,water holding capacity(WHC)of water-injected pork decreased,while tenderness and lightness increased. Correlation analysis showed that the change of water retention affects color and tenderness of pork.