Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking

Abstract

The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter's color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter's color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.

Effect of Zeolite (Clinoptilolite) on Chemical Parameters of Rabbit Meat

“…Based on the nowadays knowledge, the production and consumption of rabbit meat in the world are negligible in comparison to other types of meat and thus also scientific work is more focused on poultry, pork, beef and poultry. The research of the effect of the zeolite (clinoptilolite) on the meat quality was already reported in chickens (Mallek et al, 2012), turkeys (Hcini et al, 2018), gees (Larina et al, 2020), pigs (Kim et al, 2014), and fish (Paritova et al, 2013). However, studies employing rabbit model for the zeolite administration focused only on the growth performance (Beshkenadze et al, 2016) or the effect on the thawed spermatozoa (Mohammed et al, 2019).…”