The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams
The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM)...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/6305051 |
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| author | Martina Eliášová Josef Kameník Alena Saláková Zdeněk Pavlík Matej Pospiech Bohuslava Tremlová |
| author_facet | Martina Eliášová Josef Kameník Alena Saláková Zdeněk Pavlík Matej Pospiech Bohuslava Tremlová |
| author_sort | Martina Eliášová |
| collection | DOAJ |
| description | The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour (L⁎: lightness, a⁎: redness, and b⁎: yellowness); these differences between the two categories were statistically significant (P<0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness L⁎ fell within a range of 50.68–55.23 in non-PSE meat (AD) and was statistically significantly lower (P<0.001) than in PSE meat (56.25–58.78). Drip loss (AD) was higher (P<0.001) in PSE meat (4.83–6.27%) than in non-PSE meat (3.53–5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used. |
| format | Article |
| id | doaj-art-97fbeee6711844d99be5e3fd7dc56e49 |
| institution | DOAJ |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-97fbeee6711844d99be5e3fd7dc56e492025-08-20T03:20:39ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/63050516305051The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked HamsMartina Eliášová0Josef Kameník1Alena Saláková2Zdeněk Pavlík3Matej Pospiech4Bohuslava Tremlová5Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého Tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého Tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého Tř. 1946/1, 612 42 Brno, Czech RepublicExperta Partner s.r.o., Dulánek 10a, 615 00 Brno, Czech RepublicDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého Tř. 1946/1, 612 42 Brno, Czech RepublicDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého Tř. 1946/1, 612 42 Brno, Czech RepublicThe aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour (L⁎: lightness, a⁎: redness, and b⁎: yellowness); these differences between the two categories were statistically significant (P<0.001). The AD muscles were divided into meat with PSE (pale, soft, and exudative) defects and non-PSE meat by sensory examination. A total of 44.3% of AD muscles showed PSE defects. Lightness L⁎ fell within a range of 50.68–55.23 in non-PSE meat (AD) and was statistically significantly lower (P<0.001) than in PSE meat (56.25–58.78). Drip loss (AD) was higher (P<0.001) in PSE meat (4.83–6.27%) than in non-PSE meat (3.53–5.0%). Cooked hams prepared from pig muscles showed evident destructured zones when sliced, the number and overall area of which were not affected by the occurrence of PSE defects in the raw meat used.http://dx.doi.org/10.1155/2017/6305051 |
| spellingShingle | Martina Eliášová Josef Kameník Alena Saláková Zdeněk Pavlík Matej Pospiech Bohuslava Tremlová The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams Journal of Food Quality |
| title | The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams |
| title_full | The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams |
| title_fullStr | The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams |
| title_full_unstemmed | The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams |
| title_short | The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams |
| title_sort | effect of pse and non pse adductor and semimembranosus pig muscles on the occurrence of destructured zones in cooked hams |
| url | http://dx.doi.org/10.1155/2017/6305051 |
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