Application of electrolyzed water for improving pork meat quality.

The microbiological and oxidative qualities of pork loin sprayed with different types (slightly acidic, acidic and basic) and combinations of electrolyzed water (EWs) were evaluated. The EWs were applied at two temperatures (18° and 30°C) and pressures (30 and 45psi) and the volume corresponded to approximately 10% water commonly used in carcass washing. EW after spraying exhibited a chlorine concentration between 15 and 25ppm.