Use of electrical conductivity to predict water-holding capacity in post-rigor pork

Lee, S; Norman, John M.; Gunasekaran, S; Laack, R. L. J. M. Van; Kim, B.C; Kauffman, R. G.

doi:10.1016/s0309-1740(99)00166-7

Cited by 60 publications

(41 citation statements)

References 9 publications

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“…The obtained research results, on the one hand, confirm that the classification of pork meat quality proposed by Borzuta and Pospiech [4], [15] was correct and, on the other, show that meat electrical conductivity measured 24 hours after slaughter can be utilised for rapid diagnosis of pork meat quality on the slaughter line as corroborated, among others [1], [3], [5], [6], [10], [12], [17], [18]. Increased meat electrical conductivity 24 h after slaughter above the value of 8 mS/cm recorded in the discussed investigations was associated with a distinct deterioration of technological parameters and meat texture.…”

Section: Resultssupporting

confidence: 81%

“…Increased meatiness of fatteners in Poland observed in recent years is one of the causes contributing to meat quality deterioration [3], [7], [9], [10], [13]. Analysing meat quality assessment indicators, it can be said that electrical conductivity is considered by many researchers as a good indicator and, at the same time, one that can be easily used in practice on the slaughter line [1], [3], [5], [12], [17], [18].…”

Section: Introductionmentioning

confidence: 99%

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Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

Czyżak-Runowska¹,

Łyczyński²,

Pośpiech³

et al. 2010

JCEA

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The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC 90' and EC 24h ) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 carcasses, of which 32 were carcasses derived from hogs of line 990 and 43 were carcasses of Danish hybrid hogs [(L x Y) x Du]. The following parameters were investigated: electrical conductivity (EC 90' and EC 24h ), thermal drip and water holding capacity content as well as meat texture (tenderness and juiciness). After the assessment of meat electrical conductivity, the obtained results were divided into three groups taking into consideration differences in their values: EC 90' : up to 3.50 mS/cm; from 3.51 -5.00 mS/cm; > 5.00 mS/cm, and EC 24h measurement: up to 4.99 mS/cm; from 5.00 -8.00 mS/cm; > 8.00 mS/cm. It is clear from the performed investigations that measurements of meat electrical conductivity carried out 24 h after the slaughter of animals, in comparison with the measurements taken 90' after slaughter, was correlated with the examined meat parameters higher degree.KEY WORDS: electrical conductivity, pork meat quality STRESZCZENIE W pracy oceniano, w jakim stopniu przewodność elektryczna mięsa, mierzona w dwóch przedziałach czasowych (EC 90' i EC 24h ), ma istotny wpływ na wybrane wyróżniki jakości mięsa wieprzowego. Materiał doświadczalny stanowiło 75 tusz, w tym: 32 tusze wieprzków świń linii 990 i 43 tusze wieprzków mieszańców świń duńskich [L x Y) x Du]. Ocenie poddano następujące parametry: przewodność elektryczną (EC 90' i EC 24h ), wyciek termiczny i wodochłonność (WHC) oraz teksturę mięsa (kruchość i soczystość). Następnie uzyskane wyniki podzielono umownie na 3 grupy, w zależności od wartości przewodności elektrycznej (EC 90' : do 3,50 mS/cm; 3,51 -5,00 mS/cm; > 5,00 mS/cm i EC 24h : do 4,99 mS/cm; 5,00 -8,00 mS/cm; > 8,00 mS/cm). Z przeprowadzonych badań wynika, że pomiar przewodności elektrycznej mięsa wykonywany w 24h, w porównaniu do jej pomiarów w 90' po uboju tuczników, był w wyższym stopniu skorelowany z ocenianymi parametrami mięsa.Słowa kluczowe: przewodność elektryczna, jakość mięsa wieprzowego

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Section: Resultssupporting

confidence: 81%

Section: Introductionmentioning

confidence: 99%

Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

Czyżak-Runowska¹,

Łyczyński²,

Pośpiech³

et al. 2010

JCEA

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show abstract

“…Because these changes to some extend might be linked to the pigs genotypes we mentioned them. Now, to get deeper or more precise relationships it can be used various methods of the statistical evaluations [33,38,51]. Our special attention was turned to the canonical correlation analysis which offers the possibility to observe relationships between sets of variables (Table 5).…”

Section: Canonical Analysis Of Resultsmentioning

confidence: 99%

“…The quality of all muscles was assessed on the basis of pH 1 (45 min pm) and pH 2 (24 h pm) measurements as well as the electrical conductivity (EC) evaluated at 1.5 (EC1) and 24 (EC2) h pm [28,33].…”

Section: Characteristic Of Pigs and Their Meat Quality Evaluationmentioning

confidence: 99%

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Grześ

Pośpiech

Iwańska

et al. 2017

Eur Food Res Technol

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“…Meat quality was determined by important parameter that is surface exudates expressed as water holding capacity or drip loss, ultimate pH and color (Lee et al, 2000). In the present study, supplementation of palm kernel meal with tapioca has no negative effect on the meat quality in finishing pigs.…”

mentioning

confidence: 58%

Effect of dietary supplementation of tapioca on growth performance and meat quality in pigs

Park¹,

Cui²,

Lee³

et al. 2015

Korean Journal of Agricultural Science

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: This study evaluated whether dietary supplementation of tapioca could alleviate the negative effects of palm kernel meal (PKM) on growth performance and meat quality in growing and finishing pigs. In experiment 1, 120 73-dold crossbred growing pigs [(Yorkshire × Landrace) × Duroc], with an average body weight of 31.7±4.5kg, were used in a 3-week trial. In experiment 2, 120 108-d-old crossbred finishing pigs [(Yorkshire × Landrace) × Duroc], with an average BW of 52.6±4.2kg were used in a 10-week trial. Treatments were: CON, a corn-soybean meal-based diet; PKM, 8% PKM, and TPKM, 8% PKM and 10% tapioca. No difference was observed in growth performance or meat quality among treatments in growing pigs. In finishing pigs, no difference was observed in growth performance or meat quality among CON and TPKM dietary treatments. Finishing pigs fed PKM decreases in final BW and ADG compared with those fed CON. Meat quality was not affected by dietary treatments. In conclusion, dietary supplementation of tapioca alleviated anti-nutritional effect of PKM on growth performance in growing and finishing pigs. Thus, the PKM with tapioca could be an available alternative energy source to reduce the cost of pig diets.

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Use of electrical conductivity to predict water-holding capacity in post-rigor pork

Cited by 60 publications

References 9 publications

Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

Przewodność Elektryczna Mięsa Wieprzowego Jako Wskaźnik Jego Jakości

The relationship between protein changes in porcine longissimus muscle at different courses of meat tenderisation

Effect of dietary supplementation of tapioca on growth performance and meat quality in pigs

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