Preparation of Washed Pork Muscle

Fresh pork longissimus lumborum (LL) was purchased from a local market, immediately shipped to the laboratory under cold storage. Washed pork muscle (WPM) was prepared as described formerly (16 (link)). Before the treatments, fresh pork LL was kept at −40°C for 1 d to remove heme proteins better. The pork LL was minced. Then the minced muscle was mixed with sodium phosphate buffer (m/v,1:4), homogenized, and centrifuged to collect precipitation. This process was repeated five times, and the collected precipitate was called WPM. The whole washing process was carried out at a low temperature (4°C). After pre-washing, about 0.2 g WPM was used to determine the moisture content of samples. The remaining WPM was vacuum-packaged in polyvinylidene chloride material and stored at −40°C for further tests.