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

doi:10.1016/j.meatsci.2019.02.003

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

Graham Centre for Agricultural Innovation

Research output: Contribution to journal › Article

3 Citations (Scopus)

Abstract

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 language	English
Pages (from-to)	1-7
Number of pages	7
Journal	Meat Science
Volume	152
DOIs	https://doi.org/10.1016/j.meatsci.2019.02.003
Publication status	Published - Jun 2019

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10.1016/j.meatsci.2019.02.003

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Zequan, X., Zirong, W., Jiankun, L., Xin, M., Hopkins, D. L., Holman, B. W. B., & Bekhit, A. E-D. A. (2019). The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. Meat Science, 152, 1-7. https://doi.org/10.1016/j.meatsci.2019.02.003

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

abstract = "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.",

keywords = "Freezing time, Pork, PSE-like, Quality, Tenderness",

author = "Xu Zequan and Wang Zirong and Li Jiankun and Ma Xin and Hopkins, {David L.} and Holman, {Benjamin W. B.} and Bekhit, {Alaa El-Din A.}",

year = "2019",

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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

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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

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JF - Meat Science

SN - 0309-1740

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