A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Lesiów, Tomasz; Xiong, Youling L.

doi:10.1016/j.meatsci.2012.11.022

Cited by 35 publications

(23 citation statements)

References 29 publications

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“…Delayed cooled LTL muscles had significantly higher L * 24 h , b * 24 h , and PQM 24 h values than normal LTL samples (P < 0.001), whereas there was no significant difference for the a * 24h value. Our results are in agreement with those observed by Lesiów and Xiong (2013) on LTL pork samples incubated at 35°C for 7 h compared with LTL muscles from the same pork carcass but immediately stored at 4°C. Drip loss was slightly higher but not significantly different for delayed cooled LTL compared to normal pork in the present study, but differences were probably underestimated, since during cooled storage after the warm incubation and before meat quality measurements, considerable drip losses were observed in the bags.…”

Section: Meat Quality Measurementssupporting

confidence: 93%

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Neyrinck

Smet

Vermeulen

et al. 2015

Food Bioprocess Technol

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Destructured zones in the core of cooked ham are associated with PSE in terms of biochemical characteristics. In this study, the potential of near-infrared spectroscopy (NIRS) to predict the suitability of fresh pork for the production of cooked ham was investigated. Using NIR spectra obtained in a first trial (inducing PSE characteristics in Longissimus thoracis et lumborum (LTL) muscles) and in a second trial (collecting Semimembranosus (SM) samples either with or without presence of visual PSE characteristics) resulted in 93.3 and 90.0 % correct classification after crossvalidation for respectively the LTL and SM samples. In a third experiment, 48 fresh hams were processed to highquality cooked hams, sliced, and visually classified as inferior or normal quality (i.e., presence or absence of destructured zones, respectively). Measuring NIR spectra on the Biceps femoris (BF) muscle after deboning resulted in a 56.5 % correct classification after cross-validation for inferior-quality hams. It can be concluded that NIRS has potential to discriminate PSE from normal pork.

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Section: Meat Quality Measurementssupporting

confidence: 93%

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Neyrinck

Smet

Vermeulen

et al. 2015

Food Bioprocess Technol

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“…Drip loss was higher in PSE meat which showed The results of the measurements taken by instrumental and physical methods correlate statistically significantly with the subjective classification of AD muscles into the PSE group (Table 4) Meat is most often classified as PSE by drip loss and the values of lightness * and pH, though various authors state differing threshold values. Identification of PSE defects is most commonly determined in m. longissimus [4,11,38,39]. There are not so many studies in the literature concerning the Journal of Food Quality 5 detection of PSE in SM and AD muscles as there are regarding detection in m. longissimus.…”

Section: Resultsmentioning

confidence: 99%

“…PSE (pale, soft, and exudative) defects are most commonly encountered in pork meat [4]. PSE defects cause a serious economic problem in the production of cooked hams [5][6][7].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Eliášová

Kameník

Saláková

et al. 2017

Journal of Food Quality

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The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour ( * : lightness, * : redness, and * : yellowness); these differences between the two categories were statistically significant ( < 0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness * fell within a range of 50.68-55.23 in non-PSE meat (AD) and was statistically significantly lower ( < 0.001) than in PSE meat (56.25-58.78). Drip loss (AD) was higher ( < 0.001) in PSE meat (4.83-6.27%) than in non-PSE meat (3.53-5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.

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“…Similarly, when pigs are stressed, the glycogen content in muscle is reduced by its conversion to lactic acid, lowering pH of meat [35]. The lower pH and higher lactic acid content were also observed in PSE [33,36,37,38].…”

Section: Discussionmentioning

confidence: 95%

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Huang¹

2017

IJNFS

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Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.

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A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Cited by 35 publications

References 29 publications

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

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A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Cited by 35 publications

References 29 publications

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (&lt;i&gt;Thunnus orientalis&lt;/i&gt;)

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Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)