The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork. (June 2019)

• Record Type: Journal Article
• Authors: Zequan, Xu; Zirong, Wang; Jiankun, Li; Xin, Ma; Hopkins, David L.; Holman, Benjamin W.B.; Bekhit, Alaa El-Din A.
• Is Part Of: Meat science. Volume 152(2019)
• Page Start: 1
• Page End: 7
• Publication Date: 2019-06
• Subjects: Freezing time -- Pork, PSE-like -- Quality -- Tenderness; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2019.02.003
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at −18 °C, and M. Biceps femoris (BF) was studied at 0, 3 and 18 weeks of storage at −18 °C. Storage time affected all the measured parameters (pH, thaw loss, TVB-N, shear force and muscle structure). There were no differences between normal and PSE-like meat for thaw loss (%) or TVB-N (mg/100 g) values at all storage times. An initial tenderizing effect in PSE-like samples was observed at weeks 3 and 6 in LL samples, but thereafter samples became tougher during frozen storage and after 3 weeks in the BF. Storage for 6 weeks for PSE-like and 9 weeks for normal pork at −18 °C does not reduce quality. Highlights: The effects of freezing storage time on the quality of normal and PSE pork was studied over 18 weeks. Freezing time affected the thawing loss, pH value, TVB-N, and shear force of LL and BF muscles. An initial tenderizing effect in PSE samples as a result of freezing was observed at weeks 3 and 6 in LL samples. No differences in thawing loss (%) and TVB-N (mg/ 100 g) values between normal and PSE pork at all storage times. The results suggest a storage time of 6 weeks for PSE and 9 weeks for normal pork at -18°C before major changes in the quality occur.