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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices.
Jeong, Seul-Ki-Chan; Jo, Kyung; Lee, Seonmin; Jeon, Hayeon; Kim, Soeun; Han, Seokhee; Woo, Minkyung; Kim, Hyeun Bum; Seong, Pil Nam; Jung, Samooel.
Afiliación
  • Jeong SK; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Jo K; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Lee S; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Jeon H; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Kim S; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Han S; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Woo M; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
  • Kim HB; Department of Animal Resources Science, Dankook University, Cheonan 16890, Republic of Korea.
  • Seong PN; National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea.
  • Jung S; Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Republic of Korea.
Food Chem X ; 23: 101704, 2024 Oct 30.
Article en En | MEDLINE | ID: mdl-39220416
ABSTRACT
This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner-Bratzler shear force (WBSF) of belly. BFT was correlated with the CLs of the butt slices (r s  = -0.30) and the belly slices (r s  = -0.27 to -0.32). The pH of the SC muscle showed a correlation with the CLs of the butt slices (r s  = -0.45) and the belly slices of the 6th and 11th thoracic vertebrae (r s  = -0.28 to -0.33). Additionally, the correlations (r s  = 0.62 to 0.77) were observed in the CLs among the belly slices. However, the WBSF of the belly slices did not show correlations with others. Therefore, the pH of the SC muscle as well as BFT can be used to obtain information on the CL of shoulder butts and bellies in carcasses.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Chem X Año: 2024 Tipo del documento: Article Pais de publicación: Países Bajos