Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)

Authors

  • Martina Bednářová University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Vegetable Foodstuffs Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno
  • Josef Kamení­k University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Departement of Meat Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno
  • Alena Sláková University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Departement of Meat Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno
  • Zdeněk Pavlí­k University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Departement of Meat Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno
  • Bohuslava Tremlová University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Vegetable Foodstuffs Hygiene and Technology, Palackého tř. 1/3, 612 42 Brno

DOI:

https://doi.org/10.5219/337

Keywords:

PSE, quality, pork meat, lightness

Abstract

In order to identify PSE pork meat, pH and color testing was performed directly in a cutting plant (72 hours post mortem) in this research. Specifically pork leg muscles musculi adductor (AD) and semimembranosus (SM) from five selected suppliers (A, B, C, D, E) were examined. Twenty samples of meat for each muscle were examined from each supplier. The measured pH values ranged from 5.43 to 5.63, and the L* values from 46.13 to 57.18. No statistically significant differences in pH values and color were detected among the various suppliers with the exception of the a* and b* parameters for two suppliers, namely A and B (p<0.01). On the contrary, a statistically significant difference (p<0.5) was recorded between individual muscles (AD/SM) across all the suppliers (A, B, C, D, E) with the exception of a* parameter from suppliers B, C, D, E, and pH values for the E supplier. Our results revealed that individual muscles differ in values of pH and color. In comparison with literature, pH and lightness L* values in musculus adductor point to PSE (pale, soft and exudative) meat, while the values of musculus semimebranosus to RFN (red, firm and non-exudative). Use of PSE meat in production of meat products can cause several problems. In particular, it causes light color, low water-holding capacity, poor fat emulsifying ability, lower yield, granular or crumbly texture and poor consistency of the finished product. Therefore classification of the meat directly cutting plant may be possible solution for this problem. The finished product pruduces from muscles of musculi semimembranosus can obtain better quality than the finished product from musculi adductor.

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Published

2014-04-18

How to Cite

Bednářová, M. ., Kamení­k, J. ., Sláková, A. ., Pavlí­k, Z. ., & Tremlová, B. . (2014). Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus). Potravinarstvo Slovak Journal of Food Sciences, 8(1), 48–53. https://doi.org/10.5219/337

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