Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortem<sup>a</sup>

Borchert, L. L.; Briskey, E. J.

doi:10.1111/j.1365-2621.1964.tb01719.x

Cited by 37 publications

(22 citation statements)

References 11 publications

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“…The relatively slow rate of glycolysis was expected to result in normal muscle (Briskey and Wismer-Pedersen, 19611, ;Bendall et al, 1963). However, development of the soft, watery condition in the 37°C treatment supported previous observations as to the role of the low pH-high temperature relationship post-mortem, and/ or the suggestion that rapid cooling to below 30°C before the pH level decreased to 5.9-6.0 or less would be expected to prevent development of the soft, watery condition Bendall et al, 1963;Borchert and Briskey, 1964).…”

Section: And Discussionsupporting

confidence: 73%

“…Numerous workers ( Wismer-Pedersen and B r i s key, 1961a,b;Briskey and Wismer-Pedersen, 1961a;Bendall and Wismer-Pedersen, 1962;Bendall et al, 1963) have reported that muscle held post-mortem at 37°C develops the characteristics of soft, watery pork. Accordingly, it has been suggested (Wismer-Pedersen and Bendall et al, 1963 ;Goldspink and McLaughlin, 1964 ;Borchert and Briskey, 1964) that rapid post-mortem cooling to attain muscle temperatures of less than about 30°C before the pH level falls below 5.8-6.0 would be expected to retard or prevent the development of the soft, watery condition.…”

mentioning

confidence: 99%

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Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

Bodwell

Pearson

Wismer‐Pedersen

et al. 1966

Journal of Food Science

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SUMMARY The chemical changes occurring from 0 to 24 and/or 48 hr post‐mortem were followed in longissimus dorsi muscle from 18 pork carcasses. In an attempt to induce soft, watery pork, one side from each of 13 carcasses was placed at 37°C immediately after slaughter, and the other side of each carcass was subjected to ‐29°C. Values for pH, glycogen, total reducing sugars, and lactic acid differed markedly at 0 time. Carcasses from Poland China pigs showed a stoichiometric relationship between the post‐mortem decrease in glycogen and the corresponding accumulation of lactic acid and total reducing sugars. This relationship was less apparent in Hampshire pigs. The 37°C treatment did not consistently result in soft, watery and pale muscle, as was expected from other reports. This suggests that exposure of muscle to a low pH at a high temperature per se does not necessarily cause the soft, watery, and pale appearance. A loss in fibrillar water‐binding capacity as a result of low pH values and high muscle temperatures confirmed earlier investigations. However, the decrease in fibrillar water‐binding capacity as a result of the low pH at high muscle temperatures did not usually make the muscle appear soft and watery. Results indicate that even though a loss in fibrillar water‐binding capacity occurs as a consequence of a low pH and high temperature, and is a characteristic frequently encountered in soft, watery muscle, low fibrillar water‐binding capacity by itself is not the primary causal factor in making pork muscle appear soft and watery. Post‐mortem levels of ATP, creatine phosphate, lactic acid, total reducing sugars and glycogen are reported and compared with literature values.

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Section: And Discussionsupporting

confidence: 73%

mentioning

confidence: 99%

Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

Bodwell

Pearson

Wismer‐Pedersen

et al. 1966

Journal of Food Science

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“…In the course of these investigations it seemed desirable to take advantage of the finding of Borchert et al (1964) that a L-N2 surface treatment and subsequent equilibration at 4°C would prevent PSE development. Consequently, through the use of this technique it was possible to have normal musculature in one carcass side while the other side became extremely PSE.…”

Section: Sarcoplasmic Proteins From Pse and L-n9 Preserved Muscle Tissuementioning

confidence: 99%

“…These workers postulated that the creatine kinase had probably been denatured and precipitated onto the myofibrils and that this precipitated sarcoplasmic protein was responsible for the decrease in solubility of the myofibrillar proteins. Borchert et al (1964Borchert et al ( , 1965 demonstrated that the deterioration in tissue characteristics and protein solubility associated with the development of the PSE condition could be prevented by liquid nitrogen (L-N2) treatment immediately post-mortem. Consequently L-N2 treatment offered an ideal opportunity to study the sarcoplasmic protein in PSE (untreated) and normal (L-N2 treated) muscles from the same carcass.…”

Section: Introductionmentioning

confidence: 99%

A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis

Borchert

Powrie

Briskey

1969

Journal of Food Science

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SUMMARY– Extensive investigations were conducted on numerous variables in order to establish the most ideal conditions for the starch gel electrophoresis of the proteins of porcine skeletal muscle sarcoplasm. This technique was used to evaluate the characteristics of the sarcoplasm extracted from (a) muscles at various times post‐mortem, (b) muscles which ultimately remained normal in color and gross morphology as well as muscles which became extremely PSE and (c) muscles which had altered color and gross morphology due to post mortem treatment (i.e., normal color and gross morphology due to surface treatment with L‐N2 and PSE characteristics due to post‐mortem incubation at 37°C for 4 hr).There were no discernible differences between the starch gel electrophoretograms of sarcoplasmic proteins extracted from pre‐ and post‐rigor muscle. Likewise, there were no visually detectable differences between the starch gel electrophoretograms of sarcoplasmic proteins extracted from naturally occurring normal and PSE muscles. Furthermore, the preservation of normal color and gross morphology through L‐N, treatment did not give rise to electrophoretic differences when compared with either naturally occurring normal or PSE muscle.Although sarcoplasmic protein solubility diminished in naturally occurring PSE muscle, this loss in soluble protein did not necessarily manifest itself in the preferential denaturation of a specific sarcoplasmic protein. However when muscles were incubated at 37°C for 4 hr to induce the PSE condition they yielded sarcoplasmic extracts with marked electrophoretic reductions in creatine kinase, phosphoglucomutase, triosephosphate isomerase and F‐protein (Scopes, 1965). Although there were no apparent differences in creatine kinase isozymes between samples of muscle which ultimately remained normal or became PSE, the minor (fastest moving) creatine kinase band, as well as the phosphoglucomutase bands, appeared more labile during incubation at 37°C than the major (slowest moving) creatine kinase band.

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“…Rapid temperature reduction can improve the ultimate quality of pork from animals predisposed to a rapid glycolytic decline (Borchert and Briskey, 1964). Quality can be improved by rapidly reducing the temperature in a rapid glycolytic animal.…”

Section: Glycolysismentioning

confidence: 99%

Prediction of Japanese color score

et al. 2010

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The objective of our study was to explore relationships between Japanese color score (JCS) and pork-quality attributes and develop equations to predict JCS. Pork carcass traits in population one (n = 781) was used to develop prediction equations and population two (n = 684) was used to test the equations for accuracy. Pearson's correlation coefficients found firmness, ultimate pH, drip loss percentage, L*, a*, b*, hue angle, and chroma were significantly (P < 0.01) correlated to JCS. Correlation loading found 96% of the variation in firmness, pH, drip loss percentage, L*, a*, b*, and hue angle explained 81% of the variation in JCS. Three prediction equations were developed using these traits. Averages for population one traits were used to develop the initial prediction equations. Predicted JCS, which fell within ±0.25 of the actual JCS, were retained and multiple linear regression (MLR) was run, resulting in the first prediction equations. Data from population two were then used to evaluate the success of these equations. of the actual JCS, respectively. All prediction equations predicted 92% or more of the JCS observations within ±0.50 and would be useful when sorting pork carcasses for export to valuable Asian markets. The second and third prediction equations would be advantageous as they require fewer measurements and could be more rapidly collected.

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Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortem^a

Cited by 37 publications

References 11 publications

Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis

Prediction of Japanese color score

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Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortema

Cited by 37 publications

References 11 publications

Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

Post‐Mortem Changes in Muscle II. Chemical and Physical Changes in Pork

A Study of the Sarcoplasmic Proteins of Porcine Muscle by Starch Gel Electrophoresis

Prediction of Japanese color score

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Product

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Prevention of Pale, Soft, Exudative Porcine Muscle Through Partial Freezing with Liquid Nitrogen Post‐Mortem^a