The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F17%3A43875777" target="_blank" >RIV/62157124:16270/17:43875777 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1155/2017/6305051" target="_blank" >http://dx.doi.org/10.1155/2017/6305051</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1155/2017/6305051" target="_blank" >10.1155/2017/6305051</a>

Result language

angličtina

Original language name

The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Original language description

The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour (L*: lightness, a*: redness, and b*: yellowness); these differences between the two categories were statistically significant (P &lt; 0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness L* fell within a range of 50.68-55.23 in non-PSE meat (AD) and was statistically significantly lower (P &lt; 0.001) than in PSE meat (56.25-58.78). Drip loss (AD) was higher (P &lt; 0.001) in PSE meat (4.83-6.27%) than in non-PSE meat (3.53-5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40301 - Veterinary science

Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2017

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

JOURNAL OF FOOD QUALITY

ISSN

0146-9428

e-ISSN

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Volume of the periodical

2017

Issue of the periodical within the volume

October

Country of publishing house

KR - KOREA, REPUBLIC OF

Number of pages

8

Pages from-to

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UT code for WoS article

000413009000001

EID of the result in the Scopus database

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