Curing‐induced water mobility and distribution within intra‐ and extra‐myofibrillar spaces of three pork qualities

Abstract

SummaryThis study introduces the use of nuclear magnetic resonance (NMR) relaxometry in the elucidation of the curing‐induced water mobility and distribution within pork. Fresh meat samples of three different meat qualities [normal; pale, soft and exudative (PSE); dark, firm and dry (DFD)] were cured by using different curing conditions (0.9–9% NaCl and 6% NaCl + 10 mm Na4P2O7). Distributed NMR T2 relaxation data revealed the presence of three distinct water populations (T2b, T21, T22), with the T21 population being most influenced by the curing conditions, which was reflected by strong correlations between the salt‐induced swelling and the mean relaxation time of the T21 population. Consequently, the T21 population reflects the myofibrillar swelling, and is an excellent indicator of myofibrillar geometry upon curing. Both the NMR data and the salt‐induced swelling capacity were highly dependent on fresh meat quality. Independent of brine composition, the DFD meat had a significantly higher swelling capacity than the two other meat qualities. A higher response to NaCl concentration on the swelling capacity was observed for PSE and normal meat than for DFD meat, which suggests interactions between the pH of the meat and NaCl‐induced swelling.