The effects of aging on moisture-enhanced pork loins

Abstract

Summary and ImplicationsInjection of fresh pork loins with a salt/phosphate/ lactate brine to achieve moisture-enhanced quality improvement did not affect troponin-T proteolysis and postmortem enzymatic tenderization. Consequently, the time of injection post-slaughter is not a critical factor influencing the tenderness of moisture-enhanced pork. Purge, however, was reduced by aging and greater desmin proteolysis was observed. Thus, aging prior to injection may reduce purge from moisture-enhanced pork. IntroductionThe advantages of injection or marination of fresh meat with phosphates, salt and lactate are well-known. This process is widely used for moisture-enhanced pork. However, it is not clear how the process affects protein proteolysis, a postmortem biochemical process that increases tenderness and water holding capacity of muscle.

Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment

“…The preservation of desmin integrity in samples treated at 300 and 400 MPa could be tracked down to denaturation and inactivation of calpains leading to blockade of proteolytic processes acting on desmin, which could allow the maintenance of elasticity, as assessed by stress relaxation tests, and leads to a decrease in water holding capacity. Similar results were reported for enhanced pork loins (Davis et al, 2004) where reduced degradation of desmin was associated with increased purge loss, i.e. to a decrease in Water Holding capacity.…”

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

“…The result of the troponin-T aggregation rate indicates that protein oxidation was implicated probably in the aggregation process . Desmin is an abundant cytoskeletal protein functioning to maintain the structure integrity of the muscle cell. , Desmin degradation is in close relation to potential changes in tenderness and water-holding capacity of fresh meat during post-mortem storage. , Changes in desmin during oxidation are shown in Figure B. The desmin aggregation rate showed a significant increase under 0, 0.2, 0.5, 1, 5, and 10 mM H 2 O 2 ( p < 0.05).…”

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

“…In the case of wet-aging the plastic packing did not permit the loss of moisture and the meat held more moisture resulting in an increase in the tenderness and juiciness ( Adegoke and Falade, 2005 ). It was reported that the WBSF values decreased with increasing the duration of aging ( Davis et al, 2004 ; Obuz et al, 2014 ). Campbell et al (2001) have indicated that dry aging reduced shear forces after 14 and 21 days.…”