Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.

This paper aims to provide an updated review and current understanding of the impact of extreme temperatures-focusing on heat stress (HS)-on the quality of pork and poultry meat, particularly amidst an unprecedented global rise in environmental temperatures. Acute or chronic HS can lead to the development of pale, soft, and exudative (PSE) meat during short transportation or of dark, firm, and dry (DFD) meat associated with long transportation and seasonal changes in pork and poultry meat. While HS is more likely to result in PSE meat, cold stress (CS) is more commonly linked to the development of DFD meat.

The water-holding capacity of meat: A reference analytical method.

The water-holding capacity (WHC) of meat affects its characteristics and is a crucial criterion for assessing meat quality. However, there is no precise analytical method for determining meat WHC. This study aimed to develop a precise and widely applicable method to determine the WHC of turkey and pork samples.

Influence of cutting methods and heat treatment on selected technological properties and structure of pork longissimus thoracis et lumborum muscle.

The aim of this study was to determine the influence of cutting methods on the fiber structure and quality attributes of the cooked pork loin muscle. The culinary portions were cut perpendicularly (D, diagonal) or along the muscle fibers (P, parallel). The samples were heated to 72 °C in water bath (85 °C or 95 °C), steam (100 °C), or oven (125 °C or 150 °C).

Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters.

The objective of this study was to improve the rheological (storage modulus G'; phase angle δ) and textural (hardness; breaking force) properties of nitrite-cured sausage batters prepared from pale, soft, exudative (PSE) pork with microbial transglutaminase (TG) using isolated myofibrillar protein (MP) or MP extracted by sodium tripolyphosphate (TPP) as substrates. While TG alone significantly enhanced G', δ and hardness, its combination with TPP was more pronounced as these product quality parameters were increased to the level equal to that of the counterpart batter made from normal (red, firm, non-exudative, RFN) pork. The addition of MP had negligible such effect on TG functions.

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork.

The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork.

Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type.

Gelation properties of chicken breast and thigh muscle homogenates at a protein concentration of 4.5% under different pH conditions (5.80-6.