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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

JOURNAL OF FOOD QUALITY

ISSN

0146-9428

e-ISSN

—

Svazek periodika

2017

Číslo periodika v rámci svazku

October

Stát vydavatele periodika

KR - Korejská republika

Počet stran výsledku

8

Strana od-do

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Kód UT WoS článku

000413009000001

EID výsledku v databázi Scopus

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