ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Pale, soft, exudative (PSE) and normal pork loins were cut into chops, prepackaged, and stored up to 8 days under simulated retail display at −1°C. At 0, 2, 4, 6, and 8 days of display, packages of each type were removed for physical, chemical, organoleptic, and microbiological analysis. Chops were evaluated for color, aroma, and general appearance prior to cooking and for tenderness, flavor, juiciness, cooked aroma, and shear value after being cooked to 76° C. Thiamin and TBA values were determined to evaluate changes in nutritional and chemical quality. Myoglobin content and pH of the muscle were used to verify PSE and normal classification of the loins. PSE chops scored lower (P 〈 0.01) for general appearance, raw color, raw aroma, flavor, cooked aroma, juiciness, and overall satisfaction than normal chops. Normal chops scored slightly less tender and had higher (P 〈 0.02) shear values than PSE chops. Weight loss was greater (P 〈 0.01) for PSE chops during display and during cooking than for normal chops. Myoglobin, thiamin, and pH values were higher (P 〈 0.01) in the normal chops than PSE chops, while TBA values were higher (P 〈 0.01) in the PSE chops. Color and general appearance scores decreased and TBA values increased more rapidly in the PSE chops than in normal chops as display time increased. Microbiological determinations included total count (25°C and 37°C), lactobacilli, enterococci, coliforms and staphylococci according to standard microbiological procedures. Total bacterial counts (37°C) were higher (P 〈 0.01) for the normal chops, but there were no significant differences in total bacterial counts at 25°C. Total bacterial counts at 37°C decreased between 0 and 2 days' display and then slowly increased but never reached the original population numbers by the eighth day of display. Numbers of lactobacilli, enterococci, coliforms, and staphylococci were too few to statistically evaluate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07449.x
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