The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM)...

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Bibliographic Details
Published in:Journal of food quality 2017-01, Vol.2017 (2017), p.1-8
Main Authors: Pospiech, Matej, Pavlík, Zdeněk, Saláková, Alena, Kameník, Josef, Eliášová, Martina, Tremlová, Bohuslava
Format: Article
Language:English
Subjects:
Defects
Food quality
Food research
Ham
Laboratories
Meat
Meat quality
Physiological aspects
Quality
Quality standards
Science
Swine
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Summary:The aim of this study was to analyse pig muscles used in the production of cooked hams with a view to the occurrence of PSE-type defects and their potential effect on the frequency of destructured zones in finished products. One hundred and six samples of m. adductor (AD) and m. semimembranosus (SM) pig muscles were studied. The two kinds of muscle differed from each other in terms of their pH values and colour (L⁎: lightness, a⁎: redness, and b⁎: yellowness); these differences between the two categories were statistically significant (P
ISSN:0146-9428
1745-4557
DOI:10.1155/2017/6305051