Characteristics of selected pork muscles 45 min and 24 h post mortem

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F18%3A43876579" target="_blank" >RIV/62157124:16270/18:43876579 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.2754/avb201887020173" target="_blank" >http://dx.doi.org/10.2754/avb201887020173</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2754/avb201887020173" target="_blank" >10.2754/avb201887020173</a>

Result language

angličtina

Original language name

Characteristics of selected pork muscles 45 min and 24 h post mortem

Original language description

The muscles of the pork topside ? musculus adductor (AD) and m. semimembranosus (SM), and of the silverside ? m. biceps femoris (BF) and m. semitendinosus (ST) were analysed and their properties compared with the m. longissimus thoracis (LT) and m. supraspinatus (SS) muscles. Colour (CIE L*a*b*), D/L-lactic acid content, and pH values were measured 45 min and 24 h post mortem. The basic chemical composition of muscles was analysed 24 h after slaughtering. A significant correlation (r = -0.61, P &lt; 0.001) was found between the pH values and the level of lactic acid 45 min post mortem, though not 24 h after slaughter (r = -0.25, P &gt; 0.05). The results confirmed that a direct comparison cannot be made between the fall in pH values in meat and the increase in the level of lactic acid. The lightness L* 24 h post mortem was higher (P &lt; 0.05) in AD, BF, ST and LT muscles than those in samples measured 45 min after slaughter. The toughest muscle was biceps femoris, with a mean value of shear force of 90.5 N. The differences in shear force between the individual analysed muscles were significant (P &lt; 0.05). There were significant differences in the intramuscular fat content between the topside and silverside muscles (P &lt; 0.05). The results of the present study are of value to meat producers who might intend to substitute these parts of the leg with one another during the production, particularly in the case of whole muscle meat products.

Czech name

—

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

—

Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2018

Confidentiality

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

Name of the periodical

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Volume of the periodical

87

Issue of the periodical within the volume

2

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

8

Pages from-to

173-180

UT code for WoS article

000438898800010

EID of the result in the Scopus database

2-s2.0-85049251485