The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork

Xu Zequan, Wang Zirong, Li Jiankun, Ma Xin, David L. Hopkins, Benjamin W. B. Holman, Alaa El-Din A. Bekhit

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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.
Original languageEnglish
Pages (from-to)1-7
Number of pages7
JournalMeat Science
Publication statusPublished - Jun 2019

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