Abstract
The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35°C for 7h followed by chilling to 4°C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4°C), PSE muscle had consistently lower pH2h (5.46 vs. 5.74) and pH4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P<0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35°C offers a simple and consistent method to produce PSE pork.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
