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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40301 - Veterinary science

Projekt

—

Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2018

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

87

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

173-180

Kód UT WoS článku

000438898800010

EID výsledku v databázi Scopus

2-s2.0-85049251485