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

Clicks: 230
ID: 41751
2019
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Steady

Ranked #50 of 91 articles by views in Meat science

Most read Least read

Bar heights use a square-root scale.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
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.
Reference Key
zequan2019themeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Xu Zequan, Wang Zirong, Li Jiankun, Ma Xin, David L Hopkins, Benjamin W B Holman, Alaa El-Din A Bekhit
Are you one of these authors? Claim your profile
Journal Meat science
Year 2019
DOI
S0309-1740(18)30875-1
URL
Keywords Keywords not found

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.