The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13°C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%).

Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi.

The color of pork longissimus dorsi high pressure (HP) treated at 200 to 800 MPa at 5 and 20 °C for 10 min was determined to a high degree by pressure level and to a lesser degree by temperature. Severe color changes appeared up to a threshold pressure at 400 MPa. HP treatment at 20 °C compared to 5 °C resulted in meat, which was less red and slightly lighter.

Influence of vacuum skin packaging on color stability of beef longissimus lumborum compared with vacuum and high-oxygen modified atmosphere packaging.

The objective of this study was to investigate how color stability of beef is affected by vacuum skin packaging (VSP) compared with vacuum packaging (VP) and high-oxygen modified atmosphere packaging (MAP; 80% O₂ and 20% CO₂). Longissimus lumborum muscles were aged in vacuum for 7 days and then cut into 2-cm-thick slices and repacked using VSP, VP and MAP for another 7 days. Color stability was measured during the next 5 days in air and samples for α-tocopherol and NADH analyses were obtained at the beginning and end of aerobic storage.

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.

Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment.

Analysis of acid-soluble glycogen in pork extracts of two PRKAG3 genotypes by 1H liquid-state NMR spectroscopy and biochemical methods.

Meat extracts with acid-soluble glycogen (macroglycogen) from M. longissmus dorsi of carriers and noncarriers of the PRKAG3 mutation (RN(-) and rn(+) genotype) were analyzed by both (1)H liquid-state NMR spectroscopy and a biochemical method. The (1)H NMR analysis revealed that shorter polymers (dimers, trimers, etc.

Postmortem changes in pork muscle protein phosphorylation in relation to the RN genotype.

Postmortem changes in pork muscle protein phosphorylation in relation to the RN(-) genotype were investigated using one-dimensional gel electrophoresis and a phosphor specific staining. The phosphorylation levels of several protein bands were found to be affected by the RN(-) genotype and to change during postmortem development. Glycogen phosphorylase, phosphofructokinase, and pyruvate kinase were found in protein bands affected by the RN(-) genotype, and the phosphorylation profile indicates that part of the increased rate and extended pH decline of the RN(-) genotype could be a consequence of phosphorylation of these key enzymes during the postmortem metabolism.

Colour stability of steaks from large beef cuts aged under vacuum or high oxygen modified atmosphere.

The aim was to investigate the effects of ageing large beef cuts, 10-cm-long longissimus dorsi (LD) and 4-cm-long semimembranosus (SM), on colour stability during subsequent storage of steaks in air for 5 days. Ageing solely in high oxygen modified atmosphere (MA, 80% O₂ + 20% CO₂) for 5 or 10 days or ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days at 4 °C. Ageing system and ageing time influenced colour stability.

Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.

The objective of the study was to determine if beef quality parameters differ between steaks in modified atmosphere packaging (MAP; 80% O₂and 20% CO₂) and in vacuum packaging. Both M. longissimus dorsi (LD) from ten young bulls were cut in steaks day 3 postmortem and frozen either directly or after storage for 5 or 15 days in MAP and/or vacuum.

Ageing of large cuts of beef loin in vacuum or high oxygen modified atmosphere--effect on shear force, calpain activity, desmin degradation and protein oxidation.

The aim was to investigate the effect of ageing large beef cuts directly in high oxygen modified atmosphere (MA) and how ageing time in vacuum influence meat quality when followed by retail packaging in high oxygen MA. Large cuts (10 cm long) of beef loin (LD) were aged for up to 25 days postmortem in different ageing systems at 4 degrees C. Ageing solely in high oxygen modified atmosphere (MA, 80% O(2)+20% CO(2)) for 5 or 10 days and ageing in vacuum for 5 or 15 days followed by high oxygen MA for 5 or 10 days were compared with ageing in vacuum for 5, 15 and 25 days.

Perceptual masking of boar taint in Swedish fermented sausages.

Surgical castration of male piglets has traditionally been practiced to avoid development of boar taint in pork meat which can occur if entire male pigs are raised. Boar taint is commonly characterised as exhibiting the odour and flavour of urine and manure. This study involves sensory characterisation of the possibilities to mask boar taint in meat from entire male pigs by fermentation and smoking to maintain high sensory quality in meat products if castration is prohibited.

The significance of diet, slaughter weight and aging time on pork colour and colour stability.

The objective of the present study was to investigate the effect of a diet with a low content of digestible starch, slaughter weight and subsequent aging time on meat colour and colour stability. Pork colour was determined as the extent of blooming of M. longissimus thoracis (LT) and M.

Significance of fat supplemented diets on pork quality - Connections between specific fatty acids and sensory attributes of pork.

The influence of two diets with different fatty acid compositions has been studied with regard to overall pork quality and significance of specific fatty acids on sensory attributes in fried chops and oven roasts. Twenty castrates and 20 females were in a balanced experimental set-up fed with a standard diet supplemented with α-tocopherol (200mg/kg feed) where the fat source was either 3% of palm oil or 3% rapeseed oil. After slaughter, despite differences in lipid composition and sensory attributes, no significant difference in overall meat quality parameters and flavour precursors was found.

Post-mortem activity of the glycogen debranching enzyme and change in the glycogen pools in porcine M. longissimus dorsi from carriers and non-carriers of the RN(-) gene.

Glycogen debranching enzyme (GDE) is together with glycogen phosphorylase responsible for the degradation of glycogen. The present study compares the post-mortem activity of GDE and breakdown of the glycogen pools in M. longissimus dorsi of RN(-) carrier pigs and in wild type animals.

Impact of RN genotype and ageing time on colour characteristics of the pork muscles longissimus dorsi and semimembranosus.

The effect of RN genotype on pH decline, ultimate pH, pigment content, blooming and colour stability during 6 days of display at 5°C was studied in two pig muscles, M. longissimus dorsi (LD) and M. semimembranosus (SM), and furthermore the effect of anaerobic storage time (2 days vs.

Influence of dietary creatine monohydrate and carcass cooling rate on colour characteristics of pork loin from different pure breeds.

Increased creatine content in the muscle may delay postmortem (pm) lactate formation and postpone pH decline, hence potentially affect the colour of pork. The influence of dietary supplementation with 0 or 50g creatine monohydrate (CMH)/d for 5 days prior to slaughter and two cooling rates of pig carcasses on the colour characteristics of pork loin from purebred Duroc and Landrace pigs was investigated. CMH increased the content of creatine phosphate in pork loin measured immediately following bleeding, delayed early pm pH decline and gave rise to less red and yellow colour, probably due to induction of a more pronounced oxidative muscle metabolism.

Significance of early postmortem temperature and pH decline on colour characteristics of pork loin from different crossbreeds.

The significance of early postmortem (pm) temperature and pH decline and the level of the muscle metabolites creatine phosphate (CP) and adenosine triphosphate (ATP) on the colour of porcine M. longissimus dorsi was studied in a factorially designed experiment. Two stress levels peri mortem (minimal stress vs treadmill exercise and electrical stunning of the pigs) and four genotypes (Duroc boars crossed with Landrace-Yorkshire sows vs.

Significance of storage time on degree of blooming and colour stability of pork loin from different crossbreeds.

The objective was to investigate the effect of ageing time (1 day vs. 8 days postmortem) and sire breed used in the crossbreed (Duroc sired vs. Landrace sired pigs) on blooming ability and colour stability of pork M.

A second mutant allele (V199I) at the PRKAG3 (RN) locus-II. Effect on colour characteristics of pork loin.

Three alleles at the PRKAG3 (RN) locus that influence the glycogen content of pork were found to be segregating in Hampshire×Landrace crossbred pigs, RN(-), rn(+) as well as second mutant allele V 199I (here denoted rn*). The effect of these three alleles on ultimate pH, pigment content, internal reflectance (FOP), surface colour measured by tristimulus colorimetry (L*, a*, b*) and fractions of deoxymyoglobin (Mb), oxymyoglobin (MbO(2)) and metmyoglobin (MetMb) of pork loin was studied. Moreover, the effect of sex, entire male versus female pigs, on these traits was also analysed.

A second mutant allele (V199I) at the PRKAG3 (RN) locus- I. Effect on technological meat quality of pork loin.

The effect of three alleles (RN(-), rn(+) and a second mutant allele V199I, denoted rn*) at the PRKAG3 (RN) locus on such meat quality traits as pH, internal reflectance (FOP), Warner-Bratzler shear force, water-holding capacity and cooking loss were studied. M. longissimus dorsi (LD) from a total of 334 crossbreed pigs, entire males and females, Hampshire (H) and Finnish Landrace (L) of three combinations H × LH, LH × H and LH × LH, were used.

The influence of RN genotype, including the new V199I allele, on the eating quality of pork loin.

The eating quality of M. longissimus dorsi (LD) from RN(-) homozygotes, RN(-) heterozygotes and RN(-) non-carriers was investigated in a Swedish Hampshire×Finnish Landrace pig population. The recently identified new allele (V199I, here denoted rn*) at the RN locus was also detected among the pigs selected and included in the sensory evaluation.