Comparison of the thermal characteristics of connective tissue in loose structured and normal structured porcine M. semimemebranosus
Elsevier
2008
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URI
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The aim of the present study was to characterise the thermal properties of connective tissue in loose structured porcine SM muscles in comparison to normal looking SM muscles and to see whether the meat quality traits were related to the properties of connective tissue. Samples from the muscles with loose structure and light colour were selected by visual assessment and normal looking SM muscles were used as a control (n = 25 loose structured + 25 control). The loose structured muscles had lower ultimate pH (pHu) than the control muscles. The onset and peak temperatures of thermal shrinkage of intramuscular connective tissue (To and Tp, respectively) in loose structured muscles were similar to those of control muscles when the full set of data (25 loose structured + 25 control) were analysed. When the To and Tp data from muscles the exhibiting ten lowest and ten highest pHu values were analysed, the low pHu muscles (all classified as loose structured) had lower To and Tp than the high pHu muscles (all classified as control) (p < 0.05). Drip loss of loose structured SM muscles (11.1%) was dramatically higher than that of control muscles (3.9%). Collagen content and collagen solubility were similar in loose structured and control muscles. It seemed that changes in the properties of intramuscular connective tissue were more easier found in porcine SM muscles with low pHu than in SM muscles with high pHu.
ISBN
OKM-julkaisutyyppi
A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä
Julkaisusarja
Meat Science
Volyymi
80
Numero
4
Sivut
Sivut
1024-1030
ISSN
0309-1740