Have a personal or library account? Click to login
Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners Cover

Variations in PH Decline Measured from 45 Min to 48 H Postmortem as Related to Meat Quality of (L × Y) × H Fatteners

Open Access
|Apr 2014

References

  1. Bergmeyer H.U. (1974). Methods of enzymatic analysis. Academic Press, New York, USA.
  2. Bidner B.S., Ellis M., Brewer M.S., Campion D., Wilson E.R., Mc Keith F.K. (2004). Effect of ultimate p Hon the quality characteristics of pork. J. Muscle Foods, 15: 139-154.
  3. Bredahl L., Gruner K.G., Fertin C. (1998). Relating consumer perceptions of pork quality to physical product characteristics. Food Qual. Prefer., 9: 273-281.
  4. Choe J.H., Choi Y.M., Lee S.H., Shin H.G., Ryu Y.C., Hong K.C., Kim B.C. (2008). The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality. Meat Sci., 80: 355-362.
  5. Darymple R.H., Hamm R. (1973). Amethod for the extraction of glycogen and metabolites from a single muscle sample. J. Food Tech., 8: 439-444.
  6. Fernandez X., Lefaucheur L., Candek M. (1995). Comparative study of two classifications of muscle fibres: Consequences for the photometric determination of glycogen according to fibre type in red and white muscle of pig. Meat Sci., 41: 225-235.
  7. Fujii J., Otsu K., Zorzato F.,de Leon S., Khanna V.K., Weiler J. E., O ’ Brien P.J., Mac Lennan D.H. (1991). Identification ofamutation in porcine ryanodine receptor associated with malignant hyperthermia. Science, 253: 448-451.
  8. Grunert K.G., Bredahl L., Brunsø K. (2004). Consumer perception of meat quality and implications for product development in the meat sector -areview. Meat Sci., 66: 259-272.
  9. Honikel K.O. (2004). Water-holding capacity of meat. In: Muscle development of livestock animals: physiology, genetics and meat quality. te Pas M.F.W., Everts M.E., Haagsman H.P. (eds). CABI Publishing, pp. 389-400.10.1079/9780851998114.0389
  10. Honikel K.O., Fischer H. (1977) Arapid method for the detection of PSEand DFDporcine muscles. J. Food Sci., 42: 1633-1636.
  11. Huff - Lonergan E., Lonergan S.M. (2005). Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci., 71: 194-204.
  12. Joo S.T., Kauffman R.G., Kim B.C., Park G.B. (1999). The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Sci., 52: 291-297.
  13. Josell A.,von Seth G., Tornberg E. (2003). Sensory and meat quality traits of pork in relation to post-slaughter treatment and RNgenotype. Meat Sci., 66: 113-124.
  14. Kauffman R.G., Marsh B.N. (1987). Quality characteristics of muscle as food. In: The science of meat and meat products. Price J.F., Schweigert B.S. (eds), Food and Nutrition Press Inc., Westport, USA, pp. 349-369.
  15. Kawasaki E.S. (1990). Sample preparation from blood cells and other fluids. In: PCRprotocols: Aguide to methods and applications, Innis M.A., Gelfamd D.H., Sninsky J.J. White T.J. (eds), Academic Press, New York London, UK, pp. 146-152.10.1016/B978-0-12-372180-8.50022-6
  16. Koćwin - Podsiadła M., Krzęcio E., Przybylski W. (2006). Pork quality and methods of its evaluation -areview. Pol. J. Food Nutr. Sci., 15/56: 241-248.
  17. Long V.P., Tarrant P.V. (1990). The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides. Meat Sci., 27: 181-195.
  18. Milligan S.D., Ramsey C.B., Miller M.F., Kaster C.S., Thompson L.D. (1998). Resting pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality. J. Anim. Sci., 76: 74-86.
  19. Monin G. (1989). Genetics effects on technological qualities of pig meat. 40th Annual Meeting EAAP, Dublin, Paper GP 3.1.
  20. Monin G. (2004). Conversion of muscle to meat. Colour and texture deviations. In: Encyclopedia of
  21. Meat Sciences, Jensen W.K., Devine C., Dikeman M. (eds), Elsevier Ltd., Oxford, pp. 323-330.Monin G., Sellier P. (1985). Pork of low technological quality withanormal rate of muscle p Hfall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci., 13: 49-63. Offer G. (1991). Modeling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Sci., 30: 157-184.
  22. Offer G., Knight P. (1988). The structural basis of water holding in meat. Part 2: drip losses. In: Development in meat science, Lawrie R. (ed.), Elsevier Applied Science, London, UK, pp. 172-243.
  23. Offer G., Knight P., Jeacocke R., Almond R., Cousins T., Elsey J., Parsons N.,
  24. Sharp A., Starr R., Purslow P. (1989). The structural basis of water holding, appearance and toughness of meat and meat products. Food Microstructure, 8: 151-170.
  25. Pliquett F., Pliquett U., Schoberleu L., Freywald K. (1995). Impedance measurements to characterise meat quality. Fleischwirtschaft, 75: 496.
  26. Prange H., Jugert L., Scharner E. (1977). Untersuchungen zur Muskelfleischqualitat beim Schwein. Arch. Exper. Veterinarmed. Leipzig, 31: 235-248.
  27. Przybylski W., Vernin P., Monin G. (1994). Relationship between glycolytic potential and ultimate p Hin bovine, porcine and ovine muscles. J. Muscle Foods, 5: 245-255.
  28. Schmitten F., Schepers K.H., Festerling A. (1987). Evaluation of meat quality by measurement of electrical conductivity. In: Evaluation and Control of Meat Quality in Pigs, P. Tarrant V., Eikelenboom G., Monin G. (eds). Martinus Nijhoff Publishers, Dordrecht, The Netherlands, pp. 191-200.10.1007/978-94-009-3301-9_15
  29. Van Laack R.L.J.M. (2000). Determinants of ultimate p Hof meat and poultry. Proc. 53rd Annual Reciprocal Conference, pp. 74-75.
  30. Van Laack R.L.J.M., Kauffman R.G. (1999). Glycolytic potential of red, soft, exudative pork longissimus muscle. J. Anim. Sci., 77: 2971-2973.
  31. Warris P.D. (2010). Meat Science: an introductory text. (2nd edition) CABI Publishing.
  32. Zybert A., Krzęcio E., Sieczkowska H., Antosik K., Podsiadły W., Koćwin - - Podsiadła M. (2008). Relationship between glycolytic potential and some physico-chemical and functional traits of Longissimus lumborum muscle including chilling method of carcasses (in Polish). Rocz. Nauk. PTZ, 4: 301-309.
  33. Zybert A., Krzęcio E., Sieczkowska H., Podsiadły W., Przybylski W. (2007). The influence of chilling method on glycolytic changes and pork meat quality. Proc. 53rd International Congress of Meat Science and Technology, Beijing, China, 5-10.08.2007, pp. 293-294.
DOI: https://doi.org/10.2478/aoas-2014-0018 | Journal eISSN: 2300-8733 | Journal ISSN: 1642-3402
Language: English
Page range: 461 - 469
Submitted on: Jun 21, 2013
|
Accepted on: Nov 29, 2013
|
Published on: Apr 25, 2014
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open

© 2014 Andrzej Zybert, Elżbieta Protasiuk, Katarzyna Antosik, Halina Sieczkowska, Elżbieta Krzęcio-Nieczyporuk, Grzegorz Adamczyk, Maria Koćwin-Podsiadła, published by National Research Institute of Animal Production
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.