Effects of Aging on Moisture-Enhanced Pork Loins

Davis, Kathy J.; Sebranek, Joseph G.; Huff-Lonergan, Elisabeth J.; Lonergan, Steven M.

doi:10.31274/ans_air-180814-1230

Cited by 8 publications

(9 citation statements)

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“…HPP treatments of sea bream muscle at 300 and 400 MPa resulted in reduced degradation of desmin correlated with decreased water-holding capacity [19]. Similar results were obtained in enhanced pork loins, in which reduced degradation of desmin was correlated with lower retention of fluids by muscle [32].…”

Section: Effect Of Hpp On Endogenous Enzymes Related To Qualitysupporting

confidence: 74%

High Pressure Processing of Meat, Meat Products and Seafood

2010

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High pressure processing (HPP) allows the decontamination of foods with minimal impact on their nutritional and sensory features. The use of HPP to reduce microbial loads has shown great potential in the meat, poultry and seafood industry. HPP has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of readyto-eat meats and cured products, satisfying the demands of regulatory agencies such as the United States Department of Agriculture-Food Safety and Inspection Services (USDA-FSIS). HPP has been investigated for a wide range of operations including non-thermal decontamination of acid foods, combined pressure-heating treatments to inactivate pathogenic bacteria, pressure-supported freezing and -thawing, texturization and the removal of meat from shellfish and crustaceans. Research has also been conducted on the impact of the technology on quality features. Processing-dependent changes in muscle foods include changes in colour, texture and water-holding capacity, with endogenous enzymes playing a major role in the phenomena. This review summarizes the current approaches to the use of high hydrostatic pressure processing, focusing mainly on meat, meat products and seafood. Recent findings on the microbiological, chemical and molecular aspects of HPP technology, along with commercial and research applications, are also described.

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Section: Effect Of Hpp On Endogenous Enzymes Related To Qualitysupporting

confidence: 74%

High Pressure Processing of Meat, Meat Products and Seafood

2010

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“…Melody et al (2004) also indicated that differences in the tenderness and WHC of pork may be related to the proteolysis of the myofibrillar proteins. Davis, Sebranek, Hufflonergan, and Lonergan (2004) indicated that less desmin degradation resulted in the increased shrinkage of the muscle cells, contributing to the greater purge losses. Costameric proteins, including vinculin and talin, exhibited different patterns of degradation, also posing a certain effect on pork WHC (Kristensen & Purslow, 2001).…”

Section: Proteolytic Systemmentioning

confidence: 99%

Stress Effects on Meat Quality: A Mechanistic Perspective

Xing

Gao

Tume

et al. 2018

Comp Rev Food Sci Food Safe

156

121

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Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects of stress on the behavioral and physiological status and ultimate meat quality have been well documented. However, reports on the mechanism of stress effects on physiological and biochemical changes and their consequent effects on meat quality attributes have been somewhat disjointed and limited. Furthermore, the causes of variability in meat quality traits among different animal species, muscle fibers within an animal, and even positions within a piece of meat in response to stress are still not entirely clear. This review 1st summarizes the primary stress factors, including heat stress, preslaughter handling stress, oxidative stress, and other stress factors affecting animal welfare; carcass quality; and eating quality. This review further delineates potential stress‐induced pathways or mediators, including AMP‐activated protein kinase‐mediated energy metabolism, crosstalk among calcium signaling pathways and reactive oxygen species, protein modification, apoptosis, calpain and cathepsin proteolytic systems, and heat shock proteins that exert effects that cause biochemical changes during the early postmortem period and affect the subsequent meat quality. To obtain meat of high quality, further studies are needed to unravel the intricate mechanisms involving the aforementioned signaling pathways or mediators and their crosstalk.

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“…This confirms previous observations made in nonenhanced pork loins treated with HDP (Bowker and others 2010). Studies on the color changes of moisture‐enhanced pork loins with aging have shown similar results (Davis and others 2004). Although the current study exhibited some statistically significant changes in color measurements with treatments, the limited magnitude of these changes confirmed the visual observation that the treatments had no impact on the appearance of the pork loin chops.…”

Section: Resultsmentioning

confidence: 65%

“…Brine‐injection and marination are commonly used to produce moisture‐enhanced whole muscle products. It is well established that the juiciness, tenderness, shelf‐life, and consistency of pork improves with the incorporation of a salt‐phosphate brine (Papadopoulos and others 1991; Cannon and others 1993; Sutton and others 1997; Sheard and others 1998; Prestat and others 2002a, 2002b; Robbins and others 2002; Davis and others 2004). For processors, the use of brine‐injection and marination technologies in whole muscle cuts improves final product yield.…”

Section: Introductionmentioning

confidence: 99%