Abstract
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. Meat color values (lightness, redness, yellowness, chroma, and hue) changed due to freezing/thawing in LTL, which showed larger IIAX, IIX, and IIXB fibers than found in SM (P < 0.05). SM and ST showed a significant decrease in purge loss and an increase in shear force caused by freezing/thawing (P < 0.05). Compared with LTL, SM contains more type IIXB muscle fibers and ST had larger muscle fibers I and IIA (P < 0.05). PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05). These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage.
Highlights
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses
Moisture content was lowest in LTL and IMF content was higher in LTL and SM than in PM and ST (P < 0.05)
We found that LTL, PM, and SM had larger IIX and IIB fibers than I and IIA fibers (P < 0.05), whereas no size difference was found between fiber types IIA and I (P > 0.05)
Summary
To evaluate the relationship between muscle fiber characteristics and the quality of frozen/thawed pork meat, four different muscles, M. longissimus thoracis et lumborum (LTL), M. psoas major (PM), M. semimembranosus (SM), and M. semitendinosus (ST), were analyzed from twenty carcasses. PM was the most stable of all muscles, since only its yellowness and chroma were affected by freezing/thawing (P < 0.05) These results suggest that pork muscle fiber characteristics of individual cuts must be considered to avoid quality deterioration during frozen storage. Four types of porcine skeletal muscles, M. longissimus thoracis et lumborum (loin), M. psoas major (tenderloin), M. semimembranosus (inside of ham), and M. semitendinosus (eye of ham), were studied to evaluate the effect of freezing/thawing on their quality characteristics; and determine the relationship between quality changes and muscle fiber characteristics
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