Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

被引：86

作者：

Kim, Gap-Don ^{[1
]}

Jung, Eun-Young ^{[2
]}

Lim, Hyun-Jung ^{[2
]}

Yang, Han-Sul ^{[2
,3
]}

Joo, Seon-Tea ^{[2
,3
]}

Jeong, Jin-Yeon ^{[3
]}

机构：

[1] Jeju Natl Univ, Coll Appl Life Sci, Div Biotechnol, Cheju 690756, South Korea

[2] Gyeongsang Natl Univ, Div Appl Life Sci, Jinju 660701, South Korea

[3] Gyeongsang Natl Univ, Inst Agr & Life Sci, Jinju 660701, South Korea

来源：

MEAT SCIENCE | 2013年 / 95卷 / 02期

基金：

新加坡国家研究基金会;

关键词：

Meat exudates; Freeze-thawing; Pork; Meat quality; WATER-HOLDING CAPACITY; PHYSICOCHEMICAL PROPERTIES; LIPID OXIDATION; COOKING LOSS; DRIP LOSS; COLOR; MUSCLE;

D O I：

10.1016/j.meatsci.2013.05.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of the accumulated exudates released from pork loin of itself on the quality characteristics of fresh and freeze-thawed pork during cold storage was investigated. Pork loins were divided into four groups (fresh pork with exudates, fresh pork without exudates, freeze-thawed pork with exudates and freeze-thawed pork without exudates) and stored at 1.0 degrees C for 7 days. Exudate amount increased due to freeze-thawing and with storage, and most quality traits such as drip loss, cooking loss, tenderness, lightness, redness, and moisture content were affected by freeze-thawing (p < 0.05). Freeze thaw increased drip loss but decreased moisture content, cooking loss, tenderness, lightness and redness of meat (p < 0.05). Microbial growth was solely affected by exudate removal and the removal of initial exudates decreased microbial growth (p < 0.05). Exudates were positively correlated with total protein content and total plate count but negatively correlated with pH and cooking loss. Therefore, removing meat exudates and avoiding freeze can slow down the quality deterioration of pork during cold storage. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：323 / 329

页数：7

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