Document Detail

Objective measurements of pork quality: Evaluation of various techniques.
MedLine Citation:
PMID:  22060267     Owner:  NLM     Status:  In-Data-Review    
Research has been undertaken in which various methods for meat quality evaluation were compared. The measures used were pH (by homogenization and by combined electrode), light scattering conductivity, dielectric loss factor and colour. A very low incidence of PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) cases was observed and the correlation between pH, as measured by homogenization and by combined electrode, did not appear to be completely satisfactory. Dielectric loss factor, as measured by the MS tester, seems to be specifically suited for PSE diagnosis. On the other hand, higher values of light scattering and conductivity measured at 24 h post mortem, are found to be linked to the rate of pH fall, even outside the range for PSE. Colour measurements, especially of the parameters L(∗), a(∗) and hue angle, have given interesting information. In fact, meat could be classified by colour intensity (a(∗), psychometric chroma), by type of colour (hue angle) and by exudative phenomena (L(∗)). No marked effects of rearing techniques have been observed, whereas the genetic background appears to influence some colour parameters. Slaughter conditions, on the other hand, could affect markedly all the meat quality parameters measured in this research.
R Chizzolini; E Novelli; A Badiani; P Rosa; G Delbono
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Meat science     Volume:  34     ISSN:  0309-1740     ISO Abbreviation:  Meat Sci.     Publication Date:  1993  
Date Detail:
Created Date:  2011-11-08     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101160862     Medline TA:  Meat Sci     Country:  England    
Other Details:
Languages:  eng     Pagination:  49-77     Citation Subset:  -    
Copyright Information:
Copyright © 1993. Published by Elsevier Ltd.
Istituto di Scienza e Tecnologia degli Alimenti, Facoltá di Medicina Veterinaria, Universitá di Parma, 43100 Parma, Italy.
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