Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-07-30 DOI:10.1016/j.fochx.2024.101704

Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung

引用次数: 0

Abstract

This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of s (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 ( = −0.30) and the belly slices ( = −0.27 to −0.32). The pH of the SC muscle showed a correlation with the CLs of the butt slices ( = −0.45) and the belly slices of the 6th and 11th thoracic vertebrae ( = −0.28 to −0.33). Additionally, the correlations ( = 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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半脊状毛肌的 pH 值与猪肩臀肉和腩肉切片的质量特性之间的关系

本研究调查了热胴体重量、背脂厚度（BFT）和 s（SC）pH 值等胴体特征与猪肩臀肉蒸煮损失（CL）以及腹肉蒸煮损失和 Warner-Bratzler 剪切力（WBSF）的关系。BFT与臀部肉片（=-0.30）和腹部肉片（=-0.27至-0.32）的CL相关。SC 肌肉的 pH 值与第 6 和第 11 胸椎的臀部切片 CL 值 ( = -0.45) 和腹部切片 CL 值 ( = -0.28 至 -0.33)相关。此外，腹部切片之间的 CL 也存在相关性（= 0.62 至 0.77）。然而，腹部切片的 WBSF 与其他切片没有相关性。因此，SC 肌肉和 BFT 的 pH 值可用于获得胴体肩部和腹部 CL 的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.

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