The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

Chmiel, Marta; Słowiński, Mirosław; Janakowski, Sławomir

doi:10.2478/aoas-2014-0035

Cited by 18 publications

(18 citation statements)

References 28 publications

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“…Low pigment content and high pH differentiation in pork longissimus muscle have a significant influence on its colour. The dynamics of pH decrease in the first hours post-mortem (pH 1 ), and final value of pH, significantly affect the formation of meat structure (Boler et al, 2010;Chmiel et al, 2014;Swatland, 2004), the intensity of oxidation, and the oxidation and reduction of myoglobin (Bekhit and Faustman, 2005). At a low pH, myoglobin is more susceptible to both oxidation and oxygenation (Zhu and Brewer, 1998), therefore, most MbO 2 is found in the surface layer of fresh muscles with a pH < 5.4.…”

Section: Resultsmentioning

confidence: 99%

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin

Karamucki

Jakubowska

2019

Acta Sci Pol Technol Aliment

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Background. Colour measurement plays a key role in assessing the quality of pork meat. However, relatively little research has been conducted on the standard observer, one of the several factors influencing colour parameters. Therefore, in this study we examine the usefulness of 2° and 10° standard observers in combination with C and D65 illuminants for pork colour measurement, based on CIELAB and CIELCh systems. Materials and methods. The study involved 180 samples of the longissimus muscle collected from 180 carcasses from pigs slaughtered on an industrial line, with the average carcass weighing 91.3 ±5.7 kg. Total water, total protein, total fat, and pH 48 of the meat were determined. Measurements of colour (including colour changes) of the raw pork meat were carried out using CIELAB and CIELCh scales, and the following illuminant/observer combinations: C/2°, C/10°, D65/2° and D65/10°. Chromatic absorbance at 525 nm (A 525p ) and the relative content of Mb, MbO 2 and MetMb were calculated according to the method proposed by Krzywicki (1979). Results. Pork colour parameters (L*, a*, b*, C* and h°) and changes in these parameters (ΔL*, ∆a*, ∆b*, ΔC*, Δh°) during illumination were weak, and often statistically insignificant, correlating with total water, total protein and fat levels. Higher and statistically significant correlation coefficients were found for pH 48 . The 2° standard observer provided higher correlation coefficients than the 10° observer between pH 48 and hue (h°), pH 48 and changes in redness (Δa*), and pH 48 and changes in hue (Δh°). Conclusion. The use of a 2° standard observer compared to a 10° observer for pork meat colour measurements increased the effect of the relative amount of myoglobin chemical forms on hue (h°), which increases the correlation coefficients between hue (h°) and pH 48 . In addition, the effect is greater with a higher proportion of MetMb and a lower proportion of MbO 2 . When the 2° standard observer is used, higher correlation coefficients between pH 48 and redness (Δa*) and between pH 48 and hue (Δh°) are found in the colour change measurements. These results indicate that, in assessing the quality of raw pork meat, the 2° standard observer may be more useful for colour measurement, especially with regard to colour stability.

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Section: Resultsmentioning

confidence: 99%

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin

Karamucki

Jakubowska

2019

Acta Sci Pol Technol Aliment

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“…Fresh pork with high lightness (L*) usually has the highest redness (a*), yellowness (b*), and chroma (C*) primarily due to the more oxygenated form of myoglobin (MbO 2 ) on its surface (Chmiel et al, 2014;Gašperlin et al, 2000;Lindahl et al, 2001;2006). However, oxymyoglobin is an unstable chemical form of myoglobin and is easily de-oxygnated and converted into an oxidised form -metmyoglobin (MetMb), reducing a*, b* and C* and increasing h° (deterioration of hue angle); these changes mainly concern redness (∆a*) and hue angle (Δh°) (Karamucki et al, 2011).…”

Section: Resultsmentioning

confidence: 99%

A comparison of two methods of determining colour change in the assessment of the quality of pork [pdf]

Karamucki

Rybarczyk

Jakubowska

et al. 2017

Acta Sci Pol Technol Aliment

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Background. The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant colour changes. Differences can be found in all colour parameters, especially chromatic ones, such as redness (a*) and hue angle (h°), as these changes are significantly correlated with a number of quality traits. Colour change can be determined not only by evaluating changes in colour parameters, but also by establishing the change in absorbance of specific wavelengths of light. The aim of this study was to compare the usefulness of these two methods of determining colour change: parameters measured on the CIELAB and CIELCh scales and colour change (%CC) determined based on the absorbance of selected wavelengths of light, i.e. 505, 540, 560, 580 and 630 nm. In this paper, we analysed two methods of measuring colour change in terms of their relevance for meat quality assessment. Material and methods. The study involved 150 samples of the longissimus lumborum muscle collected from 150 carcasses of pigs slaughtered on an industrial line, weighing 65-107 kg, with an average carcass weight of 86.1 kg. Meat sensory analysis (colour, wateriness, firmness), physicochemical assessment (colour, WHC, pH 48) and proximate analysis (moisture, total protein, fat, ash) were carried out. The methods included the determination of (I) changes in colour parameters measured on the CIELAB and CIELCh scales, and (II) colour change (%CC) based on the absorbance of selected wavelengths: 505, 540, 560, 580 and 630 nm. Chromatic absorbance values of a wavelength of 525 nm (A 525p) and the relative content of Mb, MbO 2 and MetMb were calculated according to the method proposed by Krzywicki (1979). Results. Basic chemical composition-with few exceptions-was not significantly correlated with differences in the values of colour parameters (ΔL*, ∆a*, ∆b*, ΔC*, Δh°) and colour change (%CC). With an increase in scores in the sensory evaluation of colour, wateriness, and firmness, and an increase in WHC and pH 48, the differences in lightness (ΔL*) significantly increased and differences in chromatic value (∆a*, ∆b*, ΔC*, Δh°) and %CC decreased, for all tested combinations of wavelengths. The highest correlation coefficients were observed for ∆a* and Δh° and %CC 540/630 and %CC 580/630 , with colour change (%CC 540/630 and %CC 580/630) showing a stronger correlation with the tested meat quality traits than the differences in redness (∆a*) and hue angle (Δh°). We found a very strong correlation between changes in the relative levels of MetMb (ΔMetMb) and colour change (%CC) based on the absorbance of wavelengths of 540 and 505 nm, and 580 and 505 nm (r = 0.950*** and r = 0.967***, respectively). Conclusion. The determination of colour change based on the absorbance of two combinations of wavelengths, i.e. (I) 540 and 630, and (II) 580 nm and 630 nm, is more useful in the assessment of pork quality than changes in two most relevant param...

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“…However, negative correlation with pH 24hr was exhibited in drip loss, cooking loss and meat colors by a phenomenon in the opposite. 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).…”

Section: Resultsmentioning

confidence: 99%

“…It is well-known that post-mortem pH 24hr is negative correlations with drip loss or lightness, but positive correlation with water holding capacity (Chmiel et al, 2014;Kapper, 2012). The higher values of lightness, redness and yellowness are caused by higher content of oxymyoglobin, which this pattern appears well in PSE meat than RFN meat ( Karamucki et al, 2013).…”

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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The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

Cited by 18 publications

References 28 publications

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin

A comparison of two methods of determining colour change in the assessment of the quality of pork [pdf]

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

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