The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.

Clicks: 200
ID: 41751
2019
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Abstract
This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at -18 °C, and M. Biceps femoris (BF) was studied at 0, 3 and 18 weeks of storage at -18 °C. Storage time affected all the measured parameters (pH, thaw loss, TVB-N, shear force and muscle structure). There were no differences between normal and PSE-like meat for thaw loss (%) or TVB-N (mg/100 g) values at all storage times. An initial tenderizing effect in PSE-like samples was observed at weeks 3 and 6 in LL samples, but thereafter samples became tougher during frozen storage and after 3 weeks in the BF. Storage for 6 weeks for PSE-like and 9 weeks for normal pork at -18 °C does not reduce quality.
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zequan2019themeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Zequan, Xu;Zirong, Wang;Jiankun, Li;Xin, Ma;Hopkins, David L;Holman, Benjamin W B;Bekhit, Alaa El-Din A;
Journal Meat science
Year 2019
DOI
S0309-1740(18)30875-1
URL
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