Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation

Abstract

The objective of this study was to investigate the biochemical difference of pork under high oxygen modified atmosphere packaging and their contribution to meat tenderness and water holding capacity of pork during postmortem storage. Twelve longissimus dorsi muscles were randomly assigned to either high oxygen modified atmosphere packaging or vacuum packaging and stored for 1, 4, and 6 days at 4 °C. The carbonyl content, protein surface hydrophobicity, protein solubility, calpain activity, desmin degradation, tenderness, and water loss of pork were determined. Results showed that carbonyl content, protein surface hydrophobicity, and protein solubility were significantly affected (P 0.05). Samples from high oxygen modified atmosphere packaging at 1 day showed greater intensity of intact 80 KDa calpain and lower intensity of autolyzed 76 KDa calpain product compared to samples from vacuum packaging (P 0.05). Higher intensity of intact desmin was observed in samples from high oxygen modified atmosphere packaging than vacuum packaging samples from 1 day of postmortem storage. Both packaging method and storage time showed significant effects (P < 0.05) on tenderness and water loss of pork muscle during postmortem storage. Changes in protein oxidation, calpain activation, and protein proteolysis of postmortem pork under high oxygen modified atmosphere packaging could help to explain decreased meat tenderness and increased centrifuge loss of pork.