Bacterial contamination of recirculating brine used in the commercial production of moisture-enhanced pork
By Greer GG, Nattress F, Dilts B, Baker L., Agriculture and Agri-Food Canada, Lacombe Research Centre - In a commercial process for the production of moisture-enhanced pork, boneless pork loins were conveyed through a recirculating injection apparatus, and brine (sodium phosphate, sodium chloride, and lemon juice solids) was pumped into the meat through banks of needles inserted automatically into the upper surfaces of cuts.
19 April 2004
2 minute read
