Utilization of Electrical Conductivity to Improve Prediction Accuracy
                    of Cooking Loss of Pork Loin

Jo, Kyung; Lee, Seonmin; Jeong, Hyun Gyung; Lee, Dae-Hyun; Yoon, Sanghyun; Chung, Y.; Jung, Seul

doi:10.5851/kosfa.2022.e64

Cited by 10 publications

(9 citation statements)

References 28 publications

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“…Dependent variables sets: It is worth emphasising the higher value of the coefficient of canonical correlation (C R = 0.77 **) obtained by the cited authors between the set containing EC 2 and pH 24 and the set of traits characterising the value of culinary meat and including the measurement of the lightness of the color of the meat. Jo et al [48] confirmed that adding electrical conductivity as an explanatory variable can predict cooking loss of pork loin with minimally destructive measured quality parameters, except for moisture and protein content (highly correlated with cooking loss), which are difficult to rapidly and accurately analyze in an industrial conditions.…”

Section: Resultsmentioning

confidence: 99%

“…Jo et al [48] estimated the predictability of pork loin cooking losses using a rapid and minimally destructive method, showing that pH and protein content were significantly correlated with cooking losses. They used pH, CIE L *, CIE b *, moisture content and protein content as explanatory variables.…”

Section: Resultsmentioning

confidence: 99%

“…As a result of post-slaughter metabolism, muscles undergo various damages to cell membranes. This results in an increase in cell membrane permeability, and the composition of intracellular and extracellular fluids changes, resulting in changes in the electrical properties of meat [48,62].…”

Section: Resultsmentioning

confidence: 99%

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The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality

Antosik,

Krzęcio-Nieczyporuk,

Sieczkowska

et al. 2023

Agriculture

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The present work aimed to estimate the usefulness and effectiveness of selected physicochemical indicators in the evaluation of meat quality as well as culinary and processing value using a simple and canonical phenotypic correlation method. Studies were carried out in 495 porkers. The most relationships were obtained for the adenosine triphosphate (ATP) breakdown indicator (R1), electrical conductivity (EC) and glycolytic potential (GP) with meat quality traits that are non-diagnostic criteria, i.e., lipids and protein content, water holding capacity (WHC), technological yield (TY), drip loss (DL) and meat tenderness (MT). The results of this study indicate that about 62% of the variability in meat quality is the result of the initial level of glycogen in muscle tissue. The strong relationship between EC2 and pH24 (acidity of the muscle tissue at 24 h after slaughter) parameters and a wide spectrum of traits of meat quality (sets covering the parameters of the culinary and processing quality of meat and indicating the volume of drip loss), as well as with the pH1 and R1 criteria confirms the possibility to perform a quick and cheap ‘on line’ classification of qualitative meat properties in meat processing plants.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality

Antosik,

Krzęcio-Nieczyporuk,

Sieczkowska

et al. 2023

Agriculture

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Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

“…An activity of phosphate in meat products is a dissociation of actomyosin formed in the postmortem muscle [ 34 , 41 ]. High-pressure treatment improves the solubility of myofibrillar proteins by dissociating actomyosin [ 41 , 42 ]. Guan et al [ 42 ] reported that the stability of pork emulsions was improved when high-pressure processing and soy protein isolate hydrolysates were used.…”

Section: Replacement Of Synthetic Additivesmentioning

confidence: 99%

Recent strategies for improving the quality of meat products

Lee,

Jo,

Jeong

et al. 2023

J Anim Sci Technol

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Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

Jeong,

Jo,

Lee

et al. 2024

Food Chemistry: X

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Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin

Abstract: Ethics approval (IRB/IACUC) (This field may be published.) This article does not require IRB/IACUC approval because there are no human and animal participants.

Cited by 10 publications

References 28 publications

The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality

The Use of Chosen Physicochemical Indicators for Estimation of Pork Meat Quality

Recent strategies for improving the quality of meat products

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

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