TY - JOUR
T1 - The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork
AU - Zequan, Xu
AU - Zirong, Wang
AU - Jiankun, Li
AU - Xin, Ma
AU - Hopkins, David L.
AU - Holman, Benjamin W. B.
AU - Bekhit, Alaa El-Din A.
PY - 2019/6
Y1 - 2019/6
N2 - This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at −18 °C, and M. Biceps femoris (BF) was studied at 0, 3 and 18 weeks of storage at −18 °C. Storage time affected all the measured parameters (pH, thaw loss, TVB-N, shear force and muscle structure). There were no differences between normal and PSE-like meat for thaw loss (%) or TVB-N (mg/100 g) values at all storage times. An initial tenderizing effect in PSE-like samples was observed at weeks 3 and 6 in LL samples, but thereafter samples became tougher during frozen storage and after 3 weeks in the BF. Storage for 6 weeks for PSE-like and 9 weeks for normal pork at −18 °C does not reduce quality.
AB - This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at −18 °C, and M. Biceps femoris (BF) was studied at 0, 3 and 18 weeks of storage at −18 °C. Storage time affected all the measured parameters (pH, thaw loss, TVB-N, shear force and muscle structure). There were no differences between normal and PSE-like meat for thaw loss (%) or TVB-N (mg/100 g) values at all storage times. An initial tenderizing effect in PSE-like samples was observed at weeks 3 and 6 in LL samples, but thereafter samples became tougher during frozen storage and after 3 weeks in the BF. Storage for 6 weeks for PSE-like and 9 weeks for normal pork at −18 °C does not reduce quality.
KW - Freezing time
KW - Pork, PSE-like
KW - Quality
KW - Tenderness
U2 - 10.1016/j.meatsci.2019.02.003
DO - 10.1016/j.meatsci.2019.02.003
M3 - Article
C2 - 30784870
SN - 0309-1740
VL - 152
SP - 1
EP - 7
JO - Meat Science
JF - Meat Science
ER -