Abstract
Pork muscles with a fast post mortem glycolysis (pH1 < 5.8) lead at prevailing high temperatures (>35°C) to meat with PSE characteristics. In these muscles no sarcomere contracture occurs as is observed in normal glycolysing muscle under the same temperature/pH conditions. Contracture increases drip loss. The exudative and pale appearance of PSE muscles is due to protein denaturation and membrane leakage which occur slowly at low pH and temperatures above 35°C. Rapid chilling of PSE-prone muscles shortens the time of coinciding low pH and high temperatures. In this paper we show that rapid chilling of fast glycolysing muscles reduces the rapidly occuring drip loss and leads to meat with less pale colour. The quality attributes of normal glycolysing muscles, however, cannot be obtained.
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© 1987 ECSC, EEC, EAEC, Brussels-Luxembourg
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Honikel, K.O. (1987). Influence of Chilling on Meat Quality Attributes of Fast Glycolysing Pork Muscles. In: Tarrant, P.V., Eikelenboom, G., Monin, G. (eds) Evaluation and Control of Meat Quality in Pigs. Current Topics in Veterinary Medicine and Animal Science, vol 38. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3301-9_21
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DOI: https://doi.org/10.1007/978-94-009-3301-9_21
Publisher Name: Springer, Dordrecht
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