EFFECT OF ULTIMATE pH ON THE QUALITY CHARACTERISTICS OF PORK

Bidner, B. S.; Ellis, Michael; Brewer, M.S.; Campion, D. R.; Wilson, E. R.; McKeith, F. K.

doi:10.1111/j.1745-4573.2004.tb00717.x

Cited by 72 publications

(40 citation statements)

References 25 publications

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“…This was in agreement with Stier et al (2001) found who that the muscle pH decline triggered by preslaughter conditions influences meat colour (Stier et al, 2001). Previous study has shown that 70% of the variation in L*, b* values and 28% of the a* value in LD was explained by ultimate pH (Bidner et al, 2004).Other study also report that 43% of the variation in L* value was explained by the ultimate pH (Brewer et al, 2001). The association between higher muscle pH and higher colour might be explained by the facts that muscle pH could impact endogenous oxygen-consuming enzymes which influences the relative ratio of the myoglobin species Mb and MbO 2 as well as the internal reflectance of the meat (Lindahl et al, 2001).…”

Section: Meat Quality Measurementmentioning

confidence: 97%

Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs

et al. 2010

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Section: Meat Quality Measurementmentioning

confidence: 97%

Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs

et al. 2010

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“…Indeed, increased proteolysis is associated with paler colour and a condition known as pale soft exudative (Wilhelm et al, 2010). However, drip loss was not decreased in Treatment M possibly due to the higher pH at 24 h pm (Bidner et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring

Namara

Giblin

Markham

et al. 2011

Animal

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Variations in maternal nutrition during gestation can influence foetal growth, foetal development and permanently 'programme' offspring for postnatal life. The objective of this study was to analyse the effect of increased maternal nutrition during different gestation time windows on offspring growth, carcass quality, meat quality and gene expression in skeletal muscle. A total of 64 sows were assigned to the following feeding treatments: a standard control diet at a feed allocation of 2.3 kg/day throughout gestation, increased feed allowance of 4.6 kg/day from 25 to 50 days of gestation (dg), from 50 to 80 dg and from 25 to 80 dg. At weaning, Light, Medium and Heavy pigs of the same gender, within litter, were selected based on birth weight, individually penned and monitored until slaughter at 130 days post weaning. Carcass and meat quality traits of the semimembranosus (SM) muscle were recorded post mortem. A cross section of the semitendinosus (ST) muscle encompassing the deep and superficial regions were harvested from pigs (n 5 18 per treatment) for RNA extraction and quantification of gene expression by real-time PCR. The results showed that doubling the feed intake from 25 to 50 dg reduced offspring growth, carcass weight, intramuscular fat content and increased drip loss of the SM muscle. Interestingly, protein phosphatase 3 catalytic subunit -a-isoform, which codes for the transcription factor calcineurin, was upregulated in the ST muscle of offspring whose mothers received increased feed allowance from 25 to 50 dg. This may provide an explanation for the previous observed increases in Type IIa muscle fibres of these offspring. Increasing the maternal feed intake from 50 to 80 dg negatively impacted pig growth and carcass weight, but produced leaner male pigs. Extending the increased maternal feed intake from 25 to 80 dg had no effect on offspring over the standard control gestation diet. Although intra-litter variation in pig weight is a problem for pig producers, increased maternal feeding offered no improvement throughout life to the lighter birth weight littermates in our study. Indeed, increased maternal nutrition at the three-gestation time windows selected provided no major benefits to the offspring.

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“…In fermented meat products the decrease of pH is also due to the action of LAB, making the meat proteins coagulate and generating texture (Ravyts et al 2012). Other studies (Huff-Lonergan et al 2002;Bryhni et al 2003;Bidner et al 2004) have shown, that higher ultimate pH tended to be associated with juicier meat and the lowest juiciness was observed at approximately 5.4 (Bidner et al 2004). Since 1940 lactobaccilli and pediococci are used as acidifiers, usually in combination with Gram-positive, catalase positive cocci (Ravyts et al 2012).…”

Section: Resultsmentioning

confidence: 99%

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

et al. 2014

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The aim of this study was to evaluate the influence of additives of Jerusalem artichoke (JA), fermented with P. acidilactici KTU05-7, P. pentosaceus KTU05-9, L. sakei KTU05-6, on the quality and safety parameters of ready -to cook -minced pork (RCMP). Fermented JA additives reduced pH of the meat products and decreased water holding capacity (WHC) from 2.01 till 2.93 %. Concentrations of biogenic amines in RCMP with additives of the lactic acid bacteria (LAB) -fermented JA were significantly lower comparing with control sample. The number of pathogenic bacteria in artificially contaminated meat samples was significantly reduced in case of LAB-fermented JA additives. The highest antimicrobial activity was obtained using P. acidilactici fermented JA additives. The amounts of microbial pathogens E. coli and Ent. faecalis, S. aureus and Streptococcus spp. were determined 3.41, 3.38, 3,96 and 4.74 log CFU/g correspondingly, whereas without LAB-fermented JA additives were 8. 94, 7.75, 8.82 and 8.58 log CFU/g, correspondingly. A possibility to improve sensory properties (flavor) of RCMP using LAB fermented JA additives was investigated. The composition of volatile compounds of RCMP without additive and with LAB-fermented JA additives was analyzed using gas chromatography-mass spectrometry (GC-MS). The results of sensory evaluation of meat products supplemented with fermented JA additives revealed specific odor, which is pleasant and acceptable for consumers might be explainable that LAB-fermented JA additives have shown considerable differences mainly due to the accumulation of volatiles such as toluene, ethylbenzene, decane, undecane, 2 methyl undecane. N-morpholinomethyl-isopropyl-sulfide, 6-undecilamine and N,N-dimethyl-1-pentadecanamine were not determined in RCMP with LAB-fermented JA additives. The results obtained show, that P. acidilactici fermented JA 5 % additive is most suitable for the RCMP processing in order to prevent microbiological spoilage, increase volatile compounds and acceptability of the products.

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EFFECT OF ULTIMATE pH ON THE QUALITY CHARACTERISTICS OF PORK

Cited by 72 publications

References 25 publications

Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs

Effect of pre-slaughter transport plant on blood constituents and meat quality in halothane genotype of NN Large White×Landrace pigs

Nutritional intervention during gestation alters growth, body composition and gene expression patterns in skeletal muscle of pig offspring

Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria

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