The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (ll) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN -red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH 24h ≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a significantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat. key words: meat quality, microstructure, PSe defectThe occurrence of meat defects has recently received much attention from many scientists and processors as PSE meat has been shown to have poor processing parameters and decreased consumer acceptance (O'Neill et al., 2003). Meat with PSE is a major quality defect facing the entire swine industry. The incidence of PSE meat is, first of all, associated with rapid postmortem glycolysis. It results in fast and abnormal accumulation of excess lactic acid in the muscles. High postmortem acidification rate of muscle tissue and increased carcass temperature (even up to 40°C)
The purpose of this research was to evaluate the possibility of using computer vision systems (CVS) to detect DFD beef. The experimental material consisted of beef obtained from 60 carcasses (M. semimembranosus) that were 48 h postmortem. The beef was classified into 2 quality groups according to pH: normal (pH < 5.8) or DFD (pH ≥ 5.8). L*, a*, and b* color components were determined in the experimental materials using both CIELab and a CVS using 3 color models: RGB (red, green, blue), HSV (hue, saturation, value), and HSL (hue, saturation, lightness). The total heme pigment content also was determined. As determined by both CIELab and CVS, DFD meat was characterized by a darker color than normal beef. Color lightness, as determined using both CIELab and CVS, can also be used to detect DFD beef. A significant relationship was found between V (r = -0.79) and L (r = -0.77) using CVS and pH, which is an indicator of DFD beef. This finding indicates the possibility of using these color components to assess the pH level of beef.
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