Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Lindahl, Gunilla; Henckel, Poul; Karlsson, Anders H.; Andersen, Henrik J.

doi:10.1016/j.meatsci.2005.09.014

Cited by 71 publications

(60 citation statements)

References 36 publications

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“…In both experiments, FR significantly affected L* index (P , 0.05; Tables 9 and 10) with higher values in meat from group C. In the second experiment, the meat produced by FR animals had a b* value (P , 0.001; Table 10) lower than group C. These results are in agreement with Huuskonen et al (2010) who found higher L* and b* values in meat from grass silage-finished bulls compared with meat from grazed-finished animals. Lindahl et al (2006) found that low initial pH increased both the L* and b* values in pork meat. Yellowness (b*) value generally varies in the same direction of L* (Franck et al, 2000).…”

Section: Post-slaughter Measurementsmentioning

confidence: 86%

“…The increased redness (a*) observed in muscles of outdoor raised cattle may be due to the increased proportions of oxidative muscle fibres induced by greater exercise (Vestergaard et al, 2000). In addition, redness is negatively correlated with early post-mortem pH (Lindahl et al, 2006). In both experiments, FR significantly affected L* index (P , 0.05; Tables 9 and 10) with higher values in meat from group C. In the second experiment, the meat produced by FR animals had a b* value (P , 0.001; Table 10) lower than group C. These results are in agreement with Huuskonen et al (2010) who found higher L* and b* values in meat from grass silage-finished bulls compared with meat from grazed-finished animals.…”

Section: Post-slaughter Measurementsmentioning

confidence: 99%

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Podolian beef production on pasture and in confinement

Braghieri

Pacelli

Rosa

et al. 2011

Animal

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the effect of rearing system (confined (C) v. free ranging (FR)) and season (spring v. summer) was evaluated on behaviour, immune and blood parameters and beef production (experiment 1). From February to August 2008, the effect of rearing system was only evaluated on beef production (experiment 2). A total of 12 Podolian young bulls were used each year. They were slaughtered at 18 and 15 months of age in 2007 and 2008, respectively. Herbage mass and pasture composition were monitored during the 2 years. Pasture availability, in terms of herbage mass and composition, as well as its seasonal development, was similar in the 2 years. In the first experiment, FR animals spent more time walking ( P , 0.05), feeding ( P , 0.001) and standing ( P , 0.01) and showed a lower number of agonistic ( P , 0.05) and non-agonistic social interaction than C animals ( P , 0.01). Significant lower concentrations of serum urea nitrogen ( P , 0.001) and creatinine ( P , 0.10) in FR animals indicated a lower protein nutritional status due to inadequate protein availability at pasture. As a consequence, average daily gains ( P , 0.05), slaughter weight ( P , 0.05) and body condition score ( P , 0.01) were lower in grazing animals as compared with C bulls. Cellular immune responsiveness was higher in FR animals ( P , 0.05). Similarly, antibody titre to keyhole limpet hemocyanin was higher in FR bulls at the 2nd and 3rd month after antigen injection ( P , 0.05), whereas it tended to be higher at the 4th month ( P , 0.10). In both experiments, grazing negatively affected meat colour in terms of lightness. Eighteenmonth-old bulls also showed lower final weight, weight gain and body conditions when kept outdoor: a possible consequence of nutrient deficits, as suggested by the metabolic status of FR animals. The same animals, however, benefited from FR in terms of natural behaviour expression and immune responsiveness. When the experiment was replicated the subsequent year, on animals slaughtered at 15 months of age, no differences between the performances of FR and C animals were detected. The earlier slaughter age system was also proportionally less dependent on external inputs as grazing was not extended to the dry season when herbage mass availability was lower.

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Section: Post-slaughter Measurementsmentioning

confidence: 86%

Section: Post-slaughter Measurementsmentioning

confidence: 99%

Podolian beef production on pasture and in confinement

Braghieri

Pacelli

Rosa

et al. 2011

Animal

View full text Add to dashboard Cite

show abstract

“…Lower muscle pH is believed to increase free water at the cell surface resulting in an increased reflectance giving the meat a lighter appearance (Pearson and Dutson, 1985;Rees et al, 2003). Lindahl et al (2006) observed that the combination of high temperature and low pH early postmortem increased lightness and yellowness, which is ascribed to inactivation of oxygen-consuming enzymes and protein denaturation. Ashmore et al (1972) explained that the higher a and b values at low pH is due to the inactivation of mitochondria that leads to the inhibition of oxygen consumption.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, ultimate pH of pork muscle is the most important single attribute influencing both eating quality (Lindahl et al, 2006; Huff-Lonergan and Lonergan, 2005) and fatty acid composition in particular genotype of pigs (Lundström et al, 1998;Zhang et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Cho¹,

Oliveros²,

Do³

et al. 2009

Korean Journal for Food Science of Animal Resources

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The aim of the present study was to evaluate the variation in ultimate pH of commercial populations of pure-breed (Landrace, Duroc and Yorkshire) pig's longissimus muscles and their effect on objective meat quality traits and sensory characteristics. Fifty boars were sampled from 184 pigs, which were reared at three breeding farms and slaughtered at a commercial abattoir. The selection was determined based on ultimate pH, and animals were segregated into three groups: low pH (pH ≤ 5.5, n=13), medium pH (pH 5.5 to 5.6, n=18) and high pH (pH ≥ 5.6, n=16). The breeds had no significant effects; however, pigs with a higher ultimate pH had significantly (p<0.05) higher intramuscular fat content, lower level of polyunsaturated fatty acids, lower level of lipid oxidation and higher eating quality compared to those with lower ultimate pH. As the ultimate pH increased, the relative proportion of C14:0, C16:0 and C18:1 increased while C18:2n6 and C20:4n6 decreased. The present study demonstrates that the economic value of pigs can be characterized by the ultimate pH and/or intramuscular fat content. However, these results do not necessarily indicate that a high ultimate pH directly corresponds to high intramuscular fat content and vice versa.

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“…Extreme progress in pH during the conversion of muscle to meat infl uence the colour characteristics of red meat and provided the basis for two of the most well-known inferior meat quality grades, namely dark, fi rm and dry and pale, soft and exudative meat (Lindahl et al, 2006a;Lindahl et al, 2006b). Higher pH protects myoglobin from heat denaturation, allowing the maintenance of red or pink colour of meat during and after cooking (Mancini and Hunt, 2005) Modifi ed atmosphere packaging with a high level of oxygen (70-80% O 2 and 20-30% CO 2 ) is increasingly used for retail packaging of fresh meat (Lund et al, 2009).…”

Section: Oxygen (E 948)mentioning

confidence: 99%

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

Grujić

Kovačić³

2017

QOL

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Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modifi ed atmosphere packing have focused on fi nding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfi ll these goals, food industry developed modern technology of using modifi ed atmosphere for food packaging.

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Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds

Cited by 71 publications

References 36 publications

Podolian beef production on pasture and in confinement

Podolian beef production on pasture and in confinement

Objective and Subjective Quality Characteristics of Pork Longissimus Muscle as a Function of the Ultimate pH

Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

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