<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (<italic>LL</italic>) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.</p></abstract>

The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering its microstructure. The material used in the research was 100 pork meat samples of normal quality (RFN – red, firm, normal, non-exudative) and 100 pork meat samples with PSe defect. The digital images of microstructure of selected meat samples were captured and some quality attributes, including ph level, drip loss, electrical conductivity (ec), water holding capacity (Whc) and ciel*a*b* parameters, were determined. Based on the findings obtained it was concluded that PSE meat (pH24h≤5.5) was characterized by higher degradation of muscle fibre structure when compared with the normal meat (RFN). The differences in the microstructure of PSE and RFN meat influenced the colour, electrical conductivity, drip loss and WHC of the meat. The PSE meat was characterized by a signifi- cantly lighter color and significantly higher electrical conductivity, along with more intense drip loss and worsened water holding capacity in comparison with Rfn meat.

The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

Department of Botany, Warsaw University of Life Sciences – SGGW, Nowoursynowska 166, 02-787 Warszawa, Poland

Annals of Animal Science

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The aim of this study was to evaluate selected quality attributes of pork longissimus lumborum (LL) muscle characterized by Rfn and PSe occurrence considering...

The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

Data publikacji: 29 lip 2014

Zakres stron: 737 - 747

Otrzymano: 09 paź 2013

Przyjęty: 06 mar 2014

DOI: https://doi.org/10.2478/aoas-2014-0035

Słowa kluczowe
meat quality, microstructure, PSE defect

© 2014 Marta Chmiel et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The Quality Evaluation of RFN and PSE Pork Longissimus Lumborum Muscle Considering Its Microstructure

Data publikacji: 29 lip 2014

Zakres stron: 737 - 747

Otrzymano: 09 paź 2013

Przyjęty: 06 mar 2014

DOI: https://doi.org/10.2478/aoas-2014-0035

Słowa kluczowemeat quality, microstructure, PSE defect

© 2014 Marta Chmiel et. al.

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Słowa kluczowe
meat quality, microstructure, PSE defect