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The relationship between glycolytic potential of porcine muscles and ultimate pH and processing yield of meat

100%

Przybylski W., Kocwin-Podsiadla M., Kaczorek S., Krzecio E.

Polish Journal of Food and Nutrition Sciences

1998

tom 07

nr 1

83-88

The objective of this study was to determine the relationship between glycolytic potential (GP) in porcine M. longissimus dorsi (LD), as measured after in vivo sampling, and ultimate pH (pHu) values and processing yields (RTN) of LD and Semimembranosus (SM) muscles. The LD level of glycogen was proved to be the major determinant of pHu post mortem because of significant (P≤0.05) correlation coefficients between GP-LD and pHu-LD (r=-0.51), RTN-LD (r =-0.58) and pHu-SM (r =-0.66). Irrespective of pHu, the level of glycogen also influenced the yield of meat processing (for LD). RTN was influenced greatly by pHu (r = 0.70 for pHu-LD with RTN-LD and r = 0.54 for pHu-SM with RTN- SM). The relationships found between GP-LD and pHu or RTN may benefit the meat quality evaluation in the live animals.

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Kaczorek S.

1 Kocwin-Podsiadla M.

1 Krzecio E.

1 Przybylski W.

1 1998

Wyniki wyszukiwania

The relationship between glycolytic potential of porcine muscles and ultimate pH and processing yield of meat