Loin Quality Research Articles

Quality of Pork Loin Subjected to Different Temperature–Time Combinations of Sous Vide Cooking

Cooking with the sous vide method preserves nutritional value and maintains desirable sensory qualities of food, thanks to vacuum-sealed heat treatment at controlled low temperatures. In meat, the right combination of temperature and time i

Effects of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and LL37 bioactive peptide on shelf-life of cold/frozen stored pork loin

The aim of this study was to investigate the effect of triple-layer chitosan/furcellaran mini-/nanoemulsions with oregano essential oil and a bioactive peptide (LL37) on the microbiological quality and sensory properties of pork loins stored at 4 °C and −20 °C for 18 days and 6 months, respectively. Emulsions were applied using electrospraying technique. Multilayer mini-/nanoemulsions significantly inhibited the growth of microbes and improved sensory quality during storage. In the study, it was shown that coatings inhibited yeast and molds, total aerobic bacteria and Pseudomonas spp. by 1.24–3.46, 1.12–4.40, and 2.61–5.16 log cfu/g, respectively, compared to control at 4 °C. According to sensory analysis, the control and coated samples were deemed unacceptable after 9 and 18 days, respectively, at 4 °C. Therefore, the results of this study suggest that coatings can be effectively used for preservation of meat and meat products, prolonging food safety and quality, extending shelf-life and reducing food waste.

Effects of maternal inflammation on growth performance, carcass characteristics, and meat quality of offspring pigs.

The objective of this research was to determine the effects of mid-gestational maternal inflammation on performance, carcass characteristics, and meat quality of offspring. Pregnant gilts were administered either lipopolysaccharide (LPS; n=7) or saline (CON, n=7) from d 70-84 of gestation. Gilts assigned to the LPS treatment were administered an intravenous injection of reconstituted LPS every other day with a beginning does of 10 μg LPS/kg BW and subsequent doses increasing by 12%, while CON gilts received intravenous injections of comparable volumes of saline. Gilts farrowed naturally, and at d 66 of age a total of 59 pigs, both barrows and gilts began a 3-phase feeding regimen designed to meet or exceed nutrient requirements for growing-finishing pigs. Pigs were weighed on d 0, 35, 70, and 105 of the finishing trial to determine ADG, ADFI, and G:F. On d 106, pigs were slaughtered under supervision of the United States department of Agriculture Food Safety Inspection Service (USDA-FSIS). Ending live weight (ELW), hot carcass weight (HCW), and dressing percentage were determined. Left side of carcasses were weighed and fabricated to determine carcass cutting yields. The semitendinosus was collected for histological samples. Fresh belly characteristics and loin quality were measured. Two chops were collected for Warner-Bratzler shear force (WBSF) and proximate analysis. No differences (P ≥ 0.13) between LPS and CON pigs were observed for growth performance in phases 1, 2, 3, or overall (d 0-105) performance with the exception of overall G:F reduced in CON pigs compared with LPS pigs (P = 0.03). There was a tendency for carcass yield to be reduced (P = 0.06; 0.82% units) in LPS pigs compared with CON pigs. Additionally, longissimus muscle area (LMA) tended to be reduced (P = 0.10) 2.27cm2 in LPS compared with CON pigs. Loin chop quality traits including instrumental color, subjective color, marbling, firmness, pH, and drip loss were not different (P ≥ 0.09) between LPS and CON pigs. Fresh belly characteristics were not different (P ≥ 0.22) between LPS and CON pigs. There were no differences in primal and subprimal weights, except for LPS pigs tended to have a reduction (P ≥ 0.07) in tenderloin and Canadian back weights compared with CON pigs. Furthermore, LPS pigs had no differences (P ≥ 0.25) in muscle fiber composition or size, however LPS pigs tended (P = 0.10) to have a 13% reduction in estimated muscle fibers number compared with CON pigs. In summary, mid gestational inflammation did not result in reduced meat quality, growth performance, or carcass yields of offspring.

Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham.

A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzymes in meat fibers are altered by ES during post-processing, curing, and fermentation procedures remains elusive. This study sought to explore the impact of ES on the regulation of heat shock proteins (HSP27, HSP70), apoptotic pathways, and subsequent influences on dry-cured pork loin quality. The gathered data validated the hypothesis that ES notably escalates mitochondrial oxidative stress and accelerates mitochondrial degradation along the ripening process. The proapoptotic response in ES-treated samples was increased by 120.7%, with a cellular apoptosis rate 5-fold higher than that in control samples. This mitochondrial degradation is marked by increased ratios of Bax/Bcl-2 protein along the time course, indicating that apoptosis could contribute to the dry-cured ham processing. ES was shown to further down-regulate HSP27 and HSP70, establishing a direct correlation with the activation of mitochondrial apoptosis pathways, accompanied by dry-cured ham quality improvements. The findings show that ES plays a crucial role in facilitating the ripening of dry-cured ham by inducing mitochondrial apoptosis to reduce HSP expression. This knowledge not only explains the fundamental mechanisms behind myofibril degradation in dry-cured ham production but also offers a promising approach to enhance quality and consistency.

133 The effect of sire lines and endpoint cooking temperature on consumer eating experience and visual appeal in pork loin chops

Abstract Prior research and public perception of pork suggest breed influence visual characteristics like color and size and palatability traits like tenderness and flavor of pork chops. Therefore, the objective of this study was to assess consumer perception of visual appeal and palatability of pork loin chops from three sire lines cooked to two different degrees of doneness (DOD). Boneless pork loins from three sire lines (Duroc, Berkshire, and Synthetic) were aged to 14 d post-mortem. Loin quality was then measured, and 2.54-cm chops were frozen from each loin. Chops from each sire line were overwrap-packaged in sets of two and displayed in a retail case with two representative packages per sire line. Panelists rated each package for color, marbling, and size on a just about right (JAR) scale and then indicated their overall liking of each package. Chops from each sire line were cooked to either 63°C or 71°C, cut into 1-cm cubes and two samples from each chop were served to each consumer. Panelists rated 6 samples, each sire line and DOD, for tenderness, flavor, and juiciness on a JAR scale and then rated overall liking. Data were analyzed as a randomized complete block design (RCBD) in SAS 9.4 with panelist age range serving as an influence effect for all panel data. Berkshire chops did not differ (P > 0.08) in redness from other chops, but required 0.13 kg less force to shear, and had a 16.23 cm2 smaller LEA compared with Synthetic and Duroc chops (P < 0.02). Duroc chops had the greatest marbling (P < 0.04) but did not differ in visual color score from other treatments (P > 0.10). There were no differences in consumer visual evaluations (P > 0.45), with traits from all sire lines averaging between 43 and 57 (JAR = 50). Sire line also did not alter visual liking (P = 0.94). There were tendencies for interactions (P > 0.09) between DOD and sire line for consumer sensory evaluation. In general, consumers rated Berkshire chops cooked to 63°C more favorably than other sire line and DOD combinations. Consumers rated chops with different DOD similarly for tenderness and flavor, but tended to score juiciness of chops cooked to 63°C closer to JAR (P = 0.07). Duroc chops were the least tender and least acceptable (P < 0.05). Berkshire chops were juicer than Duroc and Synthetic chops (P < 0.02). Overall, consumers scored all chops between 3.1 and 12.3 units below the JAR line (100-unit scale) regardless of sire line or DOD for tenderness, juiciness, and flavor with overall acceptability within 10 units of neither like nor dislike, which may be indicative of consumers general negative perceptions of pork loin chops.

Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage.

This research was conducted to study the effects of organic selenium (Se) supplements at different levels on pork loin quality during storage. Fifteen pork loins were procured randomly from three groups, Con (fed basal diet), Se15 (fed 0.15 ppm organic Se along with 0.10 ppm inorganic Se), and Se45 (fed 0.45 ppm organic Se along with 0.10 ppm inorganic Se). Each sample was analyzed for Se contents, antioxidant properties (glutathione peroxidase [GPx] activity, 2,2'-azinobis-[3-ethylbenzothiazoline-6-sulfonic acid] [ABTS] and 2,2-diphenyl-1-picrylhydrazyl [DPPH] radical scavenging activities, 2-thiobarbituric acid reactive substances), physicochemical properties (water holding capacity, pH, color), and metabolomic analysis during 14-day storage period. Se45-supplemented group showed significantly higher Se contents and GPx activity than the other groups throughout the storage period. However, other antioxidant properties were not significantly affected by Se supplementation. Selenium supplementation did not have an adverse impact on physicochemical properties. Nuclear Magnetic Resonance-based metabolomic analysis indicated that the selenium supply conditions were insufficient to induce metabolic change. These results suggest that organic Se (0.15 and 0.45 ppm) can accumulate high Se content in pork loins without compromising quality.

Effects of Low Temperature-Ultrasound-Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.

A combined pretreatment method of "low temperature-ultrasound-papain" (LTUP) was proposed to remove the purine of pork loins. Compared with untreated pork loin, under optimal conditions (temperature 58 °C, ultrasound density 100 W/cm2, and papain concentration 0.085%), the purine removal rate of treated pork loin could reach 59.29 ± 1.39%. The meat quality of pork loin treated with the LTUP method such as hardness and chewiness decreased by 58.37% and 64.38%, respectively, and the in vitro protein digestibility was increased by 19.64%; the cooking loss was decreased by 15.45%, compared with the simulated household blanching process (HT). In view of the high purine removal rate, the losses of free amino acids and soluble peptides were acceptable and reasonable. SEM and LF-NMR results showed that low temperature and ultrasound combined with papain treatment opened a channel for purine transfer and promoted purine dissolution by affecting the protein structure of pork loin. In addition, the migration of water within the muscle tissue was also related to purine removal. In summary, LTUP is recommended as an efficient and green way for the meat industry to remove purine.

Effects of Genotype on Pig Carcass, Meat Quality and Consumer Sensory Evaluation of Loins and Bellies.

The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95-100 kg. After 24 h of slaughter, carcasses were evaluated and sampled for the analysis of meat quality traits of loins and consumer evaluation of cooked loins and baked bellies. The pigs of both Lithuanian breeds had higher backfat thickness and depth of underbelly but lower loin area compared with hybrids. However, more fatty local breeds had higher intramuscular fat content but lower cholesterol content than hybrids. The loins from local pigs displayed higher pH and colour with lower lightness and yellowness but higher redness and also lower cooking loss, shear force and hardness than conventional hybrids. Pork from lean hybrids had a higher proportion of polyunsaturated fatty acids and more favourable lipid quality indices such as atherogenic (AI) and thrombogenic (TI) indices and the hypocholesterolemic/hypercholesterolemic (h/H) ratio; however, the peroxidisability index (PI) and iodine value (IV) were less favourable compared with local pigs. Consumers evaluated cooked loins and baked bellies. The loins from local breeds scored higher in juiciness, taste and overall acceptability compared with conventional hybrids. However, a higher overall acceptability was observed for the lean bellies of hybrids. The results can be used to increase pork consumption choices.

The impact of overnight lairage on meat quality and storage stability of pork loin.

Lairage, a part of the animal welfare practices, has been known to mitigate pre-slaughter stress in animals. However, research investigating the relationship between lairage and pork meat quality remains scarce. In this study, we conducted a comparative analysis of the physicochemical quality and storage stability of pork from pigs subjected to immediate slaughter (CON) and those provided with a 24 h lairage before slaughter (LRG) over a 7-day storage period. The loins from 20 castrated pigs in each group, respectively, were collected at 1, 3, 5, and 7 days and used for analysis of meat quality and storage stability, including pH, meat color, moisture, water holding capacity, drip loss, cooking loss, shear force, fatty acid composition, lipid oxidation, antioxidant activity, and electrical resistance. Overall, there were no significant differences in physicochemical meat quality parameters between CON and LRG groups. Similarly, no differences were observed in the storage stability of pork including 2-thiobarbituric acid reactive substances, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and electrical resistance. However, the proportion of unsaturated fatty acids was significantly higher in LRG compared to CON. In conclusion, 24 h lairage for castrated pigs had limited impact on meat quality and storage stability but led to an increase in the unsaturated fatty acid proportion.

Fresh and frozen storage on meat quality and sensory attributes of lamb loins and legs

The objective of this study was to evaluate fresh and frozen storage of lamb longissimus lumborum (LL) and semimembranosus (SM). Wether lambs (n=12) were raised and harvested at North Dakota State University. After a 24-h chill, loins and legs were split in half and randomly assigned to fresh (FRSH) or frozen (FRZN) treatments. FRSH halves were stored at 3°C for 14 d while FRZN halves were stored at −18°C for 13 d+1 d to thaw at 3°C. Samples were collected to evaluate sensory attributes, Warner-Bratzler shear force, cook loss, drip loss, troponin-T (TnT) degradation, and lipid oxidation. Data were analyzed using PROC MIXED of SAS Studio®. Experimental units were loin or leg with means being separated with the PDIFF option and were considered significant when P<0.05. In FRSH-LL, sensory samples scored higher in overall like, tenderness, and juiciness (P≤0.03) compared with FRZN-LL samples. No differences in overall like,flavor, tenderness, or juiciness scores (P≥0.77) were observed between FRSH-SM and FRZN-SM. FRSH-LL and FRSH-SM had less drip loss compared with FRZN-LL and FRZN-SM (P<0.0001, P=0.0003, respectively). FRSH lamb LL and SM had greater degradation of TnT (P≤0.0008) compared with FRZN lamb. Malondialdehyde levels were not different (P>0.05) between treatments within each muscle. However, no other meat quality differences were observed (P≥0.10). Our results demonstrate that lamb legs may be frozen for 13 d without negative effects on palatability whereas lamb loins should be kept fresh to offer the greatest opportunity for consumer satisfaction.

Effects of supplemental methionine sources in finishing pig diets on growth performance, carcass characteristics, cutting yields, and meat quality.

Supplemental methionine (Met) is widely used within the swine industry; however, data are limited regarding the effect of Met sources on carcass cutability and meat quality. The objective was to determine the effects of L-Met (LM, 99%), DL-Met (DLM, 99%), or calcium salt of DL-Met hydroxyl analog (MHA, 84%) in finishing pig diets on carcass characteristics and meat quality. At 9 weeks of age, pigs (N = 240) were allocated to 60 single-sex pens for a four-phase finishing trial that lasted 104 d. Pigs were fed a common grower diet until day 56 where pens were randomly allotted to one of the three experimental diets. For the remaining 7wk of the finisher phase, pigs (BW = 79.9 ± 0.80kg) were fed diets containing LM, DLM, or MHA, with the supplemental Met source providing 25% of standardized ileal digestible (SID) Met + cysteine (Cys) requirement based on 65% bioefficacy for MHA in comparison with LM or DLM. One pig per pen was slaughtered at the study conclusion (on day 104), and the left sides of carcasses were fabricated into subprimal cuts to determine carcass-cutting yields. Loin quality including proximate composition and shear force were measured. Hot carcass weight was not different (P = 0.34) between treatments (LM 104.5kg; DLM 103.0kg; MHA 101.5kg), moreover, loin eye area was not different (P = 0.98) between treatments (LM 52.65 cm²; DLM 52.49 cm²; MHA 52.81 cm²). Boneless carcass-cutting yield was not different (P = 0.56) between treatments (LM 54.97kg; DLM 54.82kg; MHA 54.52kg). Loin pH was not different (P = 0.24) between treatments (LM 5.45; DLM 5.48; MHA 5.45). However, drip loss tended to be reduced (P = 0.11) by the DLM treatment (5.58%) compared with LM (7.03%) and MHA (6.68%) treatments. Shear force was not different (P = 0.85) between treatments (LM 3.03kg; DLM 3.06kg; MHA 3.10kg). However, cook loss tended to be reduced (P = 0.06) by the DLM treatment (16.20%) compared with LM (18.18%) and MHA (18.50%) treatments. These data suggest that only minimal differences in carcass cutability and meat quality can be attributed to Met source in finishing pig diets when using 65% bioefficacy for MHA relative to L-Met or DL-Met.

Evaluation of Improvest effects on production parameters of gilts from two different genetic sire lines.

The objective was to evaluate the effects of Improvest on the performance and carcass characteristics of gilts from two different genetic sire lines and the performance of Improvest gilts with castrated male pigs. It was hypothesized that performance parameters observed for Improvest gilts would be similar to barrows, thus narrowing the performance gaps between traditionally managed gilts and barrows. Pigs were from Large White/Landrace dams and either Duroc-Pietrain (DP) or Duroc (D) sires. Females within each genetic sire line were randomized by weight to receive the first dose of Improvest (IMP) on day 25 of the study or to serve as a nontreated control (DP IMP gilt (n = 6 pens; 19 pigs/pen), D IMP gilt (n = 6 pens; 19 pigs/pen), DP CON gilt (n = 6 pens; 19 pigs/pen), D CON gilt (n = 6 pens; 19 pigs/pen). The second dose of Improvest was administered 6wk later (i.e., day 67). Barrows did not receive Improvest (DP barrow [n = 10 pens; 19 to 20 pigs/pen], D barrow [n = 10 pens; 19 to 20 pigs/pen]). Average daily gain (ADG), average daily feed intake (ADFI), and gain-to-feed ratio (G:F) were measured at 21 d intervals throughout the duration of the study. The targeted weight for pigs to be marketed was 133 ± 2.5kg. Carcass characteristics and loin quality parameters were evaluated on a subset of pigs (n = 283). Improvest-treated gilts of both genetic lines had increased (P ≤ 0.05) ADG and ADFI compared to untreated gilts during the post-second dose intervals with values exceeding that of barrows from day 84 to marketing. Overall, DP IMP gilts had increased (P ≤ 0.05) G:F post-second dose compared to DP CON gilts and DP barrows, yetall other treatments were similar. As pigs were marketed at a similar weight, there was no difference in the final weight, however, DP IMP gilts and DP barrows reached market weight sooner (P ≤ 0.05) than DP CON gilts (109.9 and 111.8 vs. 114.3 ± 0.8 d). Backfat and loin weight were greater (P < 0.01) in IMP gilts versus CON gilts, while IMP gilts and barrows had similar values within each respective genetic sire line. There were no differences between treatments (P ≥ 0.08) for pH and instrumental color of the loins. When the pass rate of loins (Japanese color score ≥ 3.0 and marbling ≥ 2.0) was evaluated, IMP gilts were at intermediate values between CON gilts and barrows for each respective genetic sire line. Overall, Improvest within a genetic line improved gilt carcass measurements so that they were more similar to barrows.

414 Awardee Talk: Current Status and Future Opportunities for Fresh Pork Quality

Abstract Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. While beef cuts, especially steaks, are viewed as luxury items or high-end dining experiences, pork is more of a staple food featured as a variety of fresh and processed products at breakfast, lunch, and dinner. To increase demand for pork and capture more of the high-end market, improving fresh pork loin quality has been a focus of the industry for many years. There is evidence that these efforts have been successful. Compared with pork of the past, fresh pork loins have increased pH and darker color. Additionally, the incidence of tough pork has been reduced and overall pork tenderness improved. However, per capita consumption of pork by the consumers of the United States has not changed. This suggests that consumer acceptance and demand for fresh pork may not depend on intrinsic characteristics such as pH, color, and tenderness. Extrinsic factors like endpoint cooking temperature may have a larger influence on consumer acceptability of fresh pork loin chops. It is possible that, in terms of pork quality, we have been successful in eliminating the problems of the pork industry like pale, soft and exudative pork, but this is not sufficient to reach a consistently excellent eating experience in pork loins.

Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.

This study aimed to compare meat quality traits between Berkshire and crossbreed (Landrace × Yorkshire × Duroc), and to investigate the relationship between meat quality traits and fatty acid composition. 20 Berkshire and 20 crossbreed pigs were used to compare pork loin quality and to determine the relationship between measured variables. 23 variables were measured including proximate composition, pH, drip loss and cooking loss, Warner-Bratzler shear force, and fatty acid composition. Berkshire had higher moisture content, pH, water-holding capacity, saturated fatty acids, and redness than the crossbreed pig (p < 0.05). The fat content and polyunsaturated fatty acid were low (p < 0.05) in Berkshire. Correlation analysis showed a negatively correlation between moisture and fat content, and a positively correlation between saturated fatty acid and fat content. Moreover, saturated fatty acid and polyunsaturated fatty acid were negatively correlated. As a result of factor analysis and partial least square regression, saturated fatty acid and polyunsaturated fatty acid were estimated to be the main factors affecting quality characteristics of pork. Pig breed is associated with differences in meat quality, and fatty acid composition can have an effect on meat quality parameters.

Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks

The current study aimed to characterize homemade fermented pickle juice and evaluate its efficacy as a marinade on physicochemical, microbiological, textural properties, microstructure, and sensory attributes of the strip loins. Organic acids, phenolics, flavonoids, volatiles, total phenolic content (TPC), and in-vitro antioxidant capacity (ABTS and FRAP) analyses were carried out. Furthermore, minimum inhibitory concentration (MIC), and the diameter of inhibition zones of the pickle juice were determined against Escherichia coli O157:H7, Salmonella Typhimurium, S. enteritidis, and Listeria monocytogenes. The strip loins were marinated with five different concentrations (10%, 25%, 50%, 75%, and 100%) of pickle juice at 4 °C for 24 h. A total of 4 organic acids, 23 phenolic and flavonoid compounds, and 69 volatiles were identified in the pickle juice. The TPC, ABTS, and FRAP values of the pickle juice were found to be 184.24 ± 33.28 GAE/L, 44.48 ± 0.41 mg TEAC/L, and 2.79 ± 0.01 mM FE/L, respectively. The MIC and inhibition zones were recorded between 7.81 and 12.50% and 8.25–13.80 mm against pathogenic bacteria, respectively. The textural properties of the strip loins marinated with 100% pickle were improved compared to the control (P < 0.05). Moreover, this concentration decreased the number of pathogens in strip loins, ranging between 1.07 and 2.77 log10 CFU/g (P < 0.05). Regarding sensory attributes, the strip loins marinated with 50% and 100% pickle juice had higher scores compared to the non-marinated samples. The results of this study indicated that pickle juice can be evaluated as a marinade to improve the microbiological quality and textural properties of strip loins.

Effect of feeding olive pomace acid oil on pork lipid composition, oxidative stability, colour, and sensory acceptance.

One of the targets of the meat industry is to reduce production costs and to increase the sustainability of the food chain, which has driven the attention towards the use of by-products as feed ingredients. Acid oils are fat by-products coming from the chemical refining process of edible oils, with a high energy value and that are approved as feed ingredients in the European Union. However, meat producers are hesitant to utilise them due to their varying composition and the limited understanding of their impact on animal performance and meat quality. The objective of this study was to evaluate the effects of using olive pomace acid oil (OPAO) instead of its corresponding crude olive pomace oil (OPO) or crude palm oil (PO) in pig diets on lipid composition, lipid oxidation and quality of pork loin (longissimus dorsi), fresh and after commercial refrigerated storage for 8days. The experimental design consisted of feeding pigs with four diets supplemented with a 5% of PO, OPO, OPAO or a blend (B) of PO and OPAO (50:50, w/w). Fresh and refrigerated pork loin samples were assessed for fatty acid profile; tocopherol (T) and tocotrienol (T3) composition; lipid oxidative stability with the ferrous oxidation-xylenol orange method; 2-thiobarbituric acid (TBA) value; volatile compounds; colour; and sensory acceptance. Results showed that refrigeration reduced the total T+T3 levels and increased the TBA values and the volatile compound concentrations. The refrigerated storage also affected the instrumental colour parameters (L*, a* and b*) but not the overall acceptance of pork. Regarding the diet, pork from OPAO diet showed a higher unsaturated-to-saturated fatty acid ratio than pork from PO and B diets. The lowest T+T3 concentration was found in OPO and OPAO fresh pork and in OPAO refrigerated pork. The oxidative stability of fresh pork was lower for OPAO than for PO diet, but no significant effect of the diet was observed for this parameter in refrigerated pork. The TBA values and volatile compound concentrations of fresh pork were not affected by the diet. After refrigeration, OPAO pork had the highest TBA value and volatile compound concentrations. In any case, colour and consumer acceptance of pork were not affected by diet. In conclusion, in order to upcycle acid oils in pig diets, and considering results on the lipid oxidative stability of pork, it would be preferable to add the OPAO used in this study blended with PO.

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System.

The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and -1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0°C samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0°C samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

The Effect of Gelatin Coating and Sonication on the Quality Properties of Wet-Aging Pork Loins.

In this study, we evaluate the effect of gelatin coating and sonication of wet-aged pork loin on quality. The moisture content of wet-aged pork loin with sonication and gelatin coating was the highest in the G5S sample (5% gelatin coating and sonication), while the moisture content of wet-aged pork loin with sonication was higher than that without sonication. The pH of wet-aged pork loin with sonication was lower than that without sonication. The aging loss of 5% gelatin coating with sonication was significantly lower than that of G0 (control), while the cooking loss was the lowest in G0 wet-aged pork loin. The water holding capacity of the wet-aged pork loin was the highest in G1. The thiobarbituric acid reactive substances value of wet-aged pork loin was significantly decreased with coating and not affected by sonication. The gelatin coating and sonication treatment significantly increased the myofibrillar fragmentation index of the samples. Shear force of wet-aged pork loin significantly decreased as the samples were gelatin-coated and sonicated. The myofibrillar and total protein solubilities were not significantly different between samples. In conclusion, the 1% gelatin coating with sonication can enhance the quality of wet-aged pork loin.

Bos indicus Carcasses Suspended by the Pelvic Bone Require a Shorter Aging Time to Meet Consumer Expectations Regarding Meat Quality.

This study evaluated the effects of hanging the carcass by the Achilles tendon (AS) versus pelvic suspension (PS) on meat quality traits. Bos indicus carcasses of two distinct biological types/sex categories comprised 10 young Brangus heifers and 10 Nellore bulls which were finished in a feedlot. Half-carcasses of each biological type/sex category were randomly hung using Achilles suspension (n = 20, AS) or pelvic suspension (n = 20, PS) for 48 h. At boning, longissimus samples were collected for evaluation by untrained consumers for tenderness, liking of flavor, juiciness and overall acceptability, after aging for 5 or 15 days. Objective samples were also tested for shear force (SF), Minolta meat colour, ultimate pH, cooking loss (CL) and purge loss (PL). There was a positive effect (p < 0.01) of PS on the sensory tenderness of Nellore bulls and Brangus heifers aged for 5 days compared to the AS method. At 15 days of aging, difference in sensory tenderness was observed (p < 0.05) in either group. Additionally, an interaction occurred between the suspension method and the aging of Nellore beef (p < 0.05) on liking of flavor, juiciness and overall acceptance, while the same effects were not observed for Brangus beef (p > 0.05). Nellore carcasses submitted to PS tended (p = 0.06) to produce more tender meat than those submitted to AS (SF = 44.62 ± 6.96 vs. 50.41 ± 8.04 N), and lower CL (p < 0.05) were found (27.7 vs. 30.9%). Carcass-suspension methods did not influence meat color, pH or PL in either group (p > 0.05). The PS contributes to improve the quality of Bos indicus bulls loins; in addition, this method allows a reduction in the aging time from 15 to 5 days, and it can be used to supply meat consumer markets which accept a certain level of eating quality.

Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container.

Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.