Abstract
M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner–Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p < 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p < 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p < 0.0001) in chops cooked to 73 °C. Fresh muscle’s pH was greater (p < 0.05) in ST than BF or SM. Lastly, the interactive effect (p < 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.
Highlights
Meat and meat products comprise a large percentage of the human diet [1]
A significant (p < 0.0001) main effect of endpoint temperature was detected for pork ham chops cooked (Figure 2) to a 73 ◦C
Temperature, resulted in a greater percentage of cooking loss than5choof p11s These results agree with previous findings [14], when comparing pork loin chops cooked to endpoint temperatures of 60 ◦C or 80 ◦C
Summary
Meat and meat products comprise a large percentage of the human diet [1]. Global meat consumption has continually risen from 23.10 kg per person per year in 1961, to 42.20 kg in 2011 [2]. A growing demand for leaner pork products has modified pork production practices [4] through genetic improvements for feed conversion, lean tissue development and reduction of the time to market weight [4]. In response to consumer demand for a healthier, leaner product, the pork value program initiated by the National Pork Producer’s Council (NPPC) in the 1980s, has led to a steady change in carcass merit buying programs resulting in a pork product with decreased adipose tissue and increased muscle development [5]. As previous authors have noted, changes in meat quality of pork resulting in greater carcass lean weight can cause declines in palatability and acceptability of pork products among consumers [7]
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