INFLUENCE OF pH AT 24 H POSTMORTEM ON QUALITY CHARACTERISTICS OF PORK LOINS AGED 45 DAYS POSTMORTEM

Abstract

Boneless pork loins (n = 81) were used to determine the influence of pH and chop location on longissimus muscle (LM) quality characteristics of loins aged until 45 days postmortem. Loins were grouped into five pH categories from 24-h pH measurements. Chop L* and b* values linearly decreased with increasing pH. Visual scores for LM chops linearly increased (deteriorated in color) with days of display. Chops with pH values from 5.6 to 5.9 were the most color stable. Percentage of purge and cooking loss linearly decreased with increasing pH. Bacterial population increased as pH increased. Chops with a pH of 5.5 or lower had the highest L* and b* values, most cooking loss and most total moisture loss, compared with all other pH groups. Therefore, pH measurements at 24 h postmortem can be used to predict color and other quality characteristics of pork loins aged until 45 days postmortem. PRACTICAL APPLICATIONSTwenty-four hour pH can be used to predict quality characteristics and retail display color stability of chops from loins after prolonged periods of 4 Corresponding

Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts

“…The combined action of the two acids resulted in a decrease in pH. In the following storage process, the growth and reproduction of microorganisms and the secretion of a large number of microbial proteases decomposed the protein in the chicken sample into nitrogen basic compounds (ammonia and amine), resulting in a rapid increase in the pH of the chicken sample finally (Bidner et al ., 2004; Andrews et al ., 2007). The pH of the untreated chicken sample significantly increased from 5.68 ± 0.01 on day 0 to 7.44 ± 0.08 on day 12 ( P < 0.05).…”

Non-destructive Detection of the pH Value of Cold Fresh Pork Using Hyperspectral Imaging Technique

“…However, traditional pork quality detection methods mostly depend on physical or chemical analysis, sensory evaluation which are not conductive to rapid detection of pork products in circulation. As one of the important evaluation indexes of pork quality, the pH value is closely associated with meat's color [1,2], waterholding, tenderness [3], shelf life [4], soluble protein concentration, after-cooking flavor [5], and some other quality attribute properties [6]. The pH value of cold fresh pork is generally measured by utilizing the pH meter, which is time consuming, unsuitable and invasive when large amounts of samples are measured [7].…”

Efecto de la suplementación de dietas con vitamina D₃ y 25-hidroxicolecalciferol en la estabilidad oxidante de la carne de cerdo

“…La correlación con la concentración de carbonilos fue negativa (-0.095), mientras que con la concentración de aminas biogénicas: cadaverina y putrescina la correlación fue positiva (0.049 y 0.074, respectivamente). Los valores de pH no se incrementaron durante el tiempo de almacenamiento, aunque, la formación de aminas biogénicas si se observó, lo cual se podría deber a que en muestras con empaque al vacío la proliferación de aerobios es menor pero pueden proliferar microaerófilos como algunas bacterias descarboxilantes, por lo tanto, la producción de aminas biogénicas se podría llevar a cabo (Ozgul et al, 2002, Andrews et al, 2007.…”

“…De acuerdo a Andrews et al 2007, la carne con valores de pH bajos se asocia frecuentemente con carne que presenta más exudado, dicha característica la presentaron las muestras que se utilizaron durante este trabajo. Estos bajos valores de pH se han asociado con una mayor cantidad de humedad en la superficie de corte lo que resulta de la desnaturalización de la proteína causado por las condiciones ácidas.…”