Quality characteristics of Chinese sausages made from PSE pork

Kuo, Che-Chun; Chu, Chia-Yih

doi:10.1016/s0309-1740(02)00213-9

Cited by 63 publications

(57 citation statements)

References 22 publications

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“…The amount of free water in meat can affect its lightness. Meat with lower water-holding capacity looks paler (colorness) than normal meat, since free water reflects lights in a diffuse manner (Kuo & Chu, 2003). However, the L* values found were lower than those reported in the literature for the PSE pork (America Meat Science Association, 2001; Ramos & Gomide, 2007).…”

Section: Resultsmentioning

confidence: 78%

“…Meat with pH 45 >5.7 showed 18.37% lower shear force (Table 3). Kuo & Chu (2003) reported 50% higher exudate loss in PSE pork. The highest water losses from PSE meat are related to rate and extent of postmortem pH decrease, which has a substantial impact on meat quality, especially in water-holding capacity, affecting sensory and technological properties (Toldrá, 2003).…”

Section: Resultsmentioning

confidence: 93%

“…The weakening of myofibrils by use of sodium bicarbonate is not well understood, although it is clear that the reduction in shear force is similar to that achieved by the use of sodium phosphate (Bertram et al, 2008), as evidenced in the present study. Solutions of sodium tripolyphosphate act in the muscle fiber, and increase meat pH, providing more efficient water absorption by the muscle, reducing exudation loss during storage, and improving various properties of meat (Lemos et al, 1999).…”

Section: Resultsmentioning

confidence: 99%

“…The main cause of the increase of PSE meat is the accelerated breakdown of muscle glycogen following slaughter, which leads to an increase of lactic acid and a consequent, rapid decrease of the muscle pH. The combination of low pH and excessive muscle temperature promotes a greater denaturation of muscle proteins, reducing their capacity and strength for water retention (Castrillón et al, 2007;Shen et al, 2008), which influences the final product lightness (Kuo & Chu, 2003).…”

Section: Introductionmentioning

confidence: 99%

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Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

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-The objective of this work was to evaluate the effects of alkaline solution marinades on the characteristics of pork subjected to post-mortem pH decrease in pig muscle. The pH of carcasses was measured in a commercial slaughterhouse (n = 526), 45 min after slaughtering (pH 45 ) and, then, the carcasses were divided into the groups with pH 45 ≤5.7 or pH 45 >5.7. Ten samples of the longissimus dorsi muscles of each group were collected and distributed in an entirely randomized design, in a 2x4 factorial arrangement, with two conditions (pH 45 ≤5.7 or pH 45 >5.7), and four marinade solutions: TC, no marinade; TM1, sodium bicarbonate and sodium chloride; TM2, sodium tripolyphosphate and sodium chloride; TM3, sodium bicarbonate, sodium tripolyphosphate and sodium chloride. There was no interaction between pH 45 of the meat and the marinade treatments. Meat with pH 45 ≤5.7 showed higher values for lightness, and for purge loss (PL), exudate loss (EL), cooking loss (CL) and shear force (SF). Marinating increased the pH, reduced the lightness, EL, CL and SF, and improved tenderness, juiciness and flavor of meat. Marinades with solutions containing chloride, bicarbonate, and sodium tripolyphosphate are effective in the improvement of pork quality, making physical characteristics of marinated meat similar to those of fresh pork, as a consequence of accelerated postmortem glycolysis.Index terms: Sus scrofa, meat color, PSE meat, sodium bicarbonate, sodium chloride, sodium tripolyphosphate. Marinados com soluções alcalinas para a melhoria da qualidade da carne suínaResumo -O objetivo deste trabalho foi avaliar os efeitos de marinadas com soluções alcalinas sobre características da carne de porco submetida a quedas do pH post-mortem, em músculo de porco. O pH das carcaças foi medido em abatedouro comercial (n = 526), aos 45 min pós-abate (pH 45 ) e, em seguida, as carcaças foram divididas em grupos com pH 45 ≤5,7 ou pH 45 >5,7. Dez amostras do músculo longissimus dorsi de cada grupo foram coletadas e distribuídas em delineamento inteiramente casualizado, em arranjo fatorial 2x4, com duas condições (pH 45 ≤5,7 ou pH 45 >5,7) e quatro soluções de marinação: TC, controle sem marinação; TM1, bicarbonato de sódio e cloreto de sódio; TM2, tripolifosfato de sódio e cloreto de sódio; TM3, bicarbonato de sódio, tripolifosfato de sódio e cloreto de sódio. Não houve interação entre o pH 45 da carne e os tratamentos marinados. As carnes com pH 45 ≤5,7 apresentaram maior luminosidade, perda por purga (PP), perda de exsudato (PE), perda de peso por cozimento (PC) e força de cisalhamento (FC). A marinação aumentou o pH da carne, reduziu a luminosidade, PE, PC e FC, e melhorou a maciez, suculência e palatabilidade. As marinadas com soluções alcalinas de cloreto, bicarbonato e tripolifosfato de sódio são eficazes no melhoramento da qualidade da carne suína, o que torna as características físicas das carnes processadas com marinadas semelhantes às da carne in natura, em consequência da acelerada glicólise post-mortem.Termos para ind...

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Marinade with alkaline solutions for the improvement of pork quality

Santos

Caldara

Seno

et al. 2012

Pesq. agropec. bras.

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“…When post-mortem pH decreases, water holding capacity is reduced due to partial denaturation of protein (Chmiel et al, 2014). Meat which has a lower pH 24hr value results in a higher protein content (Kuo and Chu, 2003;van de Perre et al, 2010). Therefore, it is assumed that the accumulation of larger amount of protein in tissue accelerates the decrease of pH owing to increase of the amount for protein degradation, as well as quantitative increase of partial denaturation accelerates the decrease of water holding capacity.…”

Section: Resultsmentioning

confidence: 99%

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

Kim

et al. 2016

IJAR

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This study was performed to analyze the difference between the meat properties classified into 5 ranges depending on Berkshire meat quality traits. Post-mortem pH 24hr was positively correlated with water holding capacity, but negatively correlated with meat color, protein content, drip loss, and cooking loss. Berkshire gilt was discovered by higher population of RFN (reddish pink, firm, non-exudative), a normal meat class when compared to barrow, whereas DFD (dark, firm, and dry) was not detected and PSE (pale, soft and floppy, exudative) and RSE (reddish pink, soft and floppy, exudative) were found by a low number of individuals. It was assumed that Berkshire gilt is less susceptible to stress when compared with barrow. Therefore, from the results of this study, we suggest that Berkshire gilt is high possibility for production of good meat due to a forming ability for better meat quality than that of Berkshire barrow.

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Ruiz¹

2007

Handbook of Fermented Meat and Poultry

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Quality characteristics of Chinese sausages made from PSE pork

Cited by 63 publications

References 22 publications

Marinade with alkaline solutions for the improvement of pork quality

Marinade with alkaline solutions for the improvement of pork quality

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

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