Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Evaluation of Three Pork Quality Prediction Tools Across a 48 Hours Postmortem Period

  • Morel, P.C.H. (Institute of Food, Nutrition and Human Health, Massey University) ;
  • Camden, B.J. (Institute of Food, Nutrition and Human Health, Massey University) ;
  • Purchas, R.W. (Institute of Food, Nutrition and Human Health, Massey University) ;
  • Janz, J.A.M. (Institute of Food, Nutrition and Human Health, Massey University)
  • Received : 2005.04.11
  • Accepted : 2005.08.10
  • Published : 2006.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

Numerous reports have evaluated the predictive ability of carcass probes for meat quality using measurements taken early postmortem or near 24 h. The intervening time period, however, has been largely ignored. In this study, the capacity of three probes [pH, electrical conductivity (EC), and grading probe light reflectance (GP)] to predict pork longissimus muscle quality (drip and cooking losses, Warner-Bratzler shear, $L^*$, n = 30) was evaluated at 45 min, 90 min, 3, 6, 12, 24, and 48 h postmortem. The strongest relationships were observed between cooking loss and 6 h EC and GP ($R^2$ = 0.66, 0.72), and $L^*$ and GP ($R^2$ = 0.57-0.66, 12-48 h). pH was most valuable early postmortem ($R^2$ = 0.63, 90 min with cooking loss). GP at 6 h most effectively ($R^2$ = 0.84) predicted a two factor (cooking loss+$L^*$) meat quality index. Results emphasize the predictive value of measures taken between 3 and 12 h postmortem.

Keywords

References

  1. Bennett, M. E., V. D. Bramblett, E. D. Aberle and R. B. Harrington. 1973. Muscle quality, cooking method and ageing vs. palatability of pork loin chops. J. Food Sci. 38:536-538
  2. Channon, H. A., A. M. Payne, M. G. Kerr, P. B. Meredith, P. A. Weston, S. R. Baud and P. J. Walker. 2001. Ultimate pH is a poor predictor of pork eating quality. In: Manipulating Pig Production vii. (Ed. P. D. Cranwell). Australasian Pig Science Association, Werribee, Australia, p. 85
  3. Huffman, D. L. and J. R. Adams. 1972. Effect of vacuum packaging and temperature on keeping quality of pork. J. Anim. Sci. 34:346 (Abstr.)
  4. Joo, S. T., R. G. Kauffman, B.-C. Kim and C.-J. Kim 1995. The relationship between color and water-holding capacity in postrigor porcine longissimus muscle. J. Muscle Foods. 6:211-226 https://doi.org/10.1111/j.1745-4573.1995.tb00568.x
  5. Joo, S. T., R. G. Kauffman, R. D. Warner, C. Borggaard, J. M. Stevenson-Barry, S. Lee, G. B. Park and B. C. Kim. 2000. Objectively predicting ultimate quality of post-rigor pork musculature: I. initial comparison of techniques. Asian-Aust. Anim. J. Sci. 13:68-76 https://doi.org/10.5713/ajas.2000.68
  6. Kauffman, R. G., W. Sybesma, F. J. M. Smulders, G. Eikelenboom, B. Engel, R. L. J. M. van Laack, A. H. Hoving-Bolink, P. Sterrenburg, E. V. Nordheim, P. Walstra and P. G. van der Wal. 1993. The effectiveness of examining early post-mortem musculature to predict ultimate pork quality. Meat Sci. 34:283-300 https://doi.org/10.1016/0309-1740(93)90078-V
  7. LundstrOm, K., I. Hansson and G. BjArstorp. 1987. The relationship between slaughterline and 24-h measurement of pig meat colour and light scattering by the use of Hennessey grading and fibre optic probes. In: Evaluation and Control of Meat Quality in Pigs. (Ed. P. V. Tarrant, G. Eikelenboom and G. Monin). Martinus Nijhoff Publishers, Dordrecht, The Netherlands, pp. 165-173
  8. Miller, R. K., S. J. Moeller, R. N. Goodwin, C. L. Lorenzen and J. W. Savell. 2000. Consistency in meat quality. In Proceedings 46th international congress of meat science and technology, Buenos Aires, Argentina. pp. 566-580
  9. Morel, P. C. H., G. Pearson and D. G. Hartley. 1995. Evaluation of meat quality in commercial pigs in New Zealand. In Manipulating Pig Production vii. (Ed. P. D. Cranwell). Australasian Pig Science Association, Werribee, Australia, p. 257
  10. Offer, G. and P. Knight. 1988. The structural basis of waterholding in meat. Part 2: drip losses. In Developments in Meat Science 4. (Ed. R. Lawrie).p. 234). Elsevier Science Publishers Ltd., New York, p. 234
  11. Oliver, M. A., M. Gispert, J. Tibau and A. Diestre. 1991. The measurement of light scattering and electrical conductivity for the prediction of PSE pig meat at various times post mortem. Meat Sci. 29:141-151 https://doi.org/10.1016/0309-1740(91)90061-T
  12. Purchas, R. W. and R. Aungsupakorn. 1993. Further investigations into the relationship between ultimate pH and tenderness for beef samples from bulls and steers. Meat Sci. 34:163-178 https://doi.org/10.1016/0309-1740(93)90025-D
  13. SAS Institute Inc. 1985. SAS User's Guide: Basics Version 5. SAS Institute Inc. Cary, North Carolina
  14. SAS Institute Inc. 1990. SAS/STAT User's Guide: Version 6. 4th edn. SAS Institute Inc., Cary, North Carolina
  15. Schmitten, F., K. -H. Schepers and A. Festerling. 1987. Evaluation of meat quality by measurement of electrical conductivity. In Evaluation and Control of Meat Quality in Pigs. (Ed. P. V. Tarrant, G. Eikelenboom and G. Monin). Martinus Nijhoff Publishers, Dordrecht, The Netherlands, pp. 191-200.
  16. Schwagele, F. 1991. Influence of post mortem changes, transport and cutting on the electrical conductivity measurements in pork. In: Proceedings 37th international congress of meat science and technology, Kulmbach, Germany, pp. 469-472
  17. Tarrant, P. V. 1989. The effects of handling, transport, slaughter and chilling on meat quality and yield in pigs. In Manipulating Pig Production ii. (Ed. J. L. Barnett and D. P. Hennessey). Australasian Pig Science Association, Werribee, Australia, pp. 1-25
  18. van Laack, R. L. J. M., R. G. Kauffman, W. Sybesma, F. J. M. Smulders, G. Eikelenboom and J. C. Pinheiro. 1994. Is colour brightness (L-value) a reliable indicator of water-holding capacity in porcine muscle? Meat Sci. 38:193-201 https://doi.org/10.1016/0309-1740(94)90109-0
  19. Warner, R. D., R. G. Kauffman and R. L. Russell. 1993. Quality attributes of major porcine muscles: a comparison with the Longissimus lumborum. Meat Sci. 33:359-372 https://doi.org/10.1016/0309-1740(93)90007-5
  20. Warriss, P. D. and S. N. Brown. 1987. The relationships between initial pH, reflectance and exudation in pig muscle. Meat Sci. 20:65-74 https://doi.org/10.1016/0309-1740(87)90051-9
  21. Warriss, P. D., S. N. Brown and S. J. M. Adams. 1991. Use of the Tecpro pork quality meter for assessing meat quality on the slaughterline. Meat Sci. 30:147-156 https://doi.org/10.1016/0309-1740(91)90004-A
  22. Wulf, D. M., R. S. Emnett, J. M. Leheska and S. J. Moeller. 2002. Relationship among glycolytic potential, dark cutting (dark, firm, and dry) beef, and cooked beef palatability. J. Anim. Sci. 80:1895-1903

Cited by

  1. Possible Muscle Fiber Characteristics in the Selection for Improvement in Porcine Lean Meat Production and Quality vol.21, pp.10, 2006, https://doi.org/10.5713/ajas.2008.80050