PORK TENDERNESS AND POSTMORTEM TENDERIZATION: CORRELATIONS WITH MEAT QUALITY TRAITS AND THE IMPACT OF SIRE LINE

Journal of Muscle Foods Pub Date : 2010-06-16 DOI:10.1111/j.1745-4573.2009.00201.x

A.C. DILGER, P.J. RINCKER, J.M. EGGERT, F.K. MCKEITH, J. KILLEFER

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引用次数: 13

Abstract

ABSTRACT

The objective of this study was to identify differences in rate and extent of postmortem tenderization between sire lines and determine correlations between changes in tenderness and other quality traits in pork. Pigs from eight sire lines were raised in a single production facility and harvested on a single day. Whole bone-in loins (n = 151) were collected for fabrication and further analysis. Quality measurements were performed 24 h postmortem and chops were aged 2, 7, 14 and 21 days postmortem for analysis of Warner-Bratzler shear force. Shear force did not differ (P > 0.10) between sire lines at any day of aging; however, rate and extent of postmortem tenderization were different (P < 0.05) between sire lines. While correlations (P < 0.05) between shear force and marbling, loin fat content and water-holding capacity traits were found, correlations were not significant (P > 0.05) for more easily measured quality traits of ultimate pH or color.

PRACTICAL APPLICATIONS

Consumers often denote tenderness as the most important trait in determining the overall quality of pork. Predicting tenderness, however, can be very challenging because many preharvest and postharvest factors influence this trait. Furthermore, tenderness changes with postmortem storage, a phenomenon that is also difficult to predict. This work correlates meat quality traits with both ultimate shear force and the change in shear force with storage. While shear force and the change in shear force are correlated with some quality traits such as water-holding capacity, no one easily measurable trait strongly correlated with shear force. Therefore, this research provides only the first steps in being able to predict tenderness in pork. Furthermore, this work indicates that not all pork ages similarly – the rate and extent of change in postmortem tenderness can be impacted by sire line. These differences between sire lines may offer a new angle of marketing pork.

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猪肉嫩度和死后嫩化:与肉质性状的相关性和父系的影响

本研究的目的是确定父系之间死后嫩化率和程度的差异，并确定猪肉嫩度变化与其他品质性状之间的相关性。来自八个父系的猪在一个生产设施中饲养，并在一天内收获。全骨腰(n = 151)收集用于制作和进一步分析。在死后24小时进行质量测量，并在死后2、7、14和21天分别进行羊的Warner-Bratzler剪切力分析。各龄期的剪切力无显著差异(P > 0.10);但不同父系死后嫩化率和程度存在差异(P < 0.05)。虽然剪切力与大理石纹、腰脂肪含量和保水能力性状之间存在相关性(P < 0.05)，但与最终pH值或颜色等更容易测量的品质性状之间的相关性不显著(P < 0.05)。实际应用消费者通常认为嫩度是决定猪肉整体质量的最重要特征。然而，预测嫩度是非常具有挑战性的，因为许多采前和采后因素都会影响这一特性。此外，嫩度随死后储存而变化，这一现象也难以预测。这项工作将肉质性状与极限剪切力和剪切力随储存的变化联系起来。虽然剪切力和剪切力的变化与一些质量性状(如持水能力)相关，但没有一个容易测量的性状与剪切力有很强的相关性。因此，这项研究只提供了能够预测猪肉嫩度的第一步。此外，这项研究表明，并非所有猪肉的年龄都是相似的——死后嫩度变化的速度和程度可能受到父系的影响。父系之间的这些差异可能为猪肉营销提供了一个新的角度。

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

Journal of Muscle Foods 工程技术-食品科技

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