Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat
Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moistur...
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| Veröffentlicht in: | Meat science 2021-04, Vol.174, p.108409-108409, Article 108409 |
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| creator | Kethavath, Subash C. Hwang, Ko-eun Mickelson, Maggie A. Campbell, Robert E. Richards, Mark P. Claus, James R. |
| description | Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation. |
| doi_str_mv | 10.1016/j.meatsci.2020.108409 |
| format | Article |
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Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2020.108409</identifier><identifier>PMID: 33373849</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Carcass chilling ; Color ; Hogs ; Lipid oxidation ; Meat quality</subject><ispartof>Meat science, 2021-04, Vol.174, p.108409-108409, Article 108409</ispartof><rights>2020 Elsevier Ltd</rights><rights>Copyright © 2020 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-3208123bceb2411f425af63f55c2da6f6a9d4ec7f186dab1a91635fcbef273fe3</citedby><cites>FETCH-LOGICAL-c365t-3208123bceb2411f425af63f55c2da6f6a9d4ec7f186dab1a91635fcbef273fe3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S030917402030841X$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/33373849$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Kethavath, Subash C.</creatorcontrib><creatorcontrib>Hwang, Ko-eun</creatorcontrib><creatorcontrib>Mickelson, Maggie A.</creatorcontrib><creatorcontrib>Campbell, Robert E.</creatorcontrib><creatorcontrib>Richards, Mark P.</creatorcontrib><creatorcontrib>Claus, James R.</creatorcontrib><title>Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). 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RC has the potential to improve color and reduce lipid oxidation.</description><subject>Carcass chilling</subject><subject>Color</subject><subject>Hogs</subject><subject>Lipid oxidation</subject><subject>Meat quality</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNqFkE1LAzEQhoMoWqs_QcnRg1vztV8nEfELCl7Ua8gmE5uyTWqyW_Xfu0urV08DwzPvzDwInVEyo4QWV8vZClSXtJsxwsZeJUi9hya0KnkmKK_20YRwUme0FOQIHae0JIRQzqpDdMQ5L3kl6glavKmk-1ZF7Lztkwsef7pugXXwuo8RfIc3v0R0Pjn_jgdGhzbES9yBNxA9pHSJlTe4dWtncPhyRnVjVLB4Ed7xeOkJOrCqTXC6q1P0en_3cvuYzZ8fnm5v5pnmRd5lnJGKMt5oaJig1AqWK1twm-eaGVXYQtVGgC4trQqjGqpqWvDc6gYsK7kFPkUX29x1DB89pE6uXNLQtspD6JNkouQ1oYKIAc23qI4hpQhWrqNbqfgtKZGjZLmUO8lylCy3koe5892KvlmB-Zv6tToA11sAhkc3DqIcIsBrMC6C7qQJ7p8VP3GokhM</recordid><startdate>202104</startdate><enddate>202104</enddate><creator>Kethavath, Subash C.</creator><creator>Hwang, Ko-eun</creator><creator>Mickelson, Maggie A.</creator><creator>Campbell, Robert E.</creator><creator>Richards, Mark P.</creator><creator>Claus, James R.</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202104</creationdate><title>Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat</title><author>Kethavath, Subash C. ; Hwang, Ko-eun ; Mickelson, Maggie A. ; Campbell, Robert E. ; Richards, Mark P. ; Claus, James R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-3208123bceb2411f425af63f55c2da6f6a9d4ec7f186dab1a91635fcbef273fe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Carcass chilling</topic><topic>Color</topic><topic>Hogs</topic><topic>Lipid oxidation</topic><topic>Meat quality</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kethavath, Subash C.</creatorcontrib><creatorcontrib>Hwang, Ko-eun</creatorcontrib><creatorcontrib>Mickelson, Maggie A.</creatorcontrib><creatorcontrib>Campbell, Robert E.</creatorcontrib><creatorcontrib>Richards, Mark P.</creatorcontrib><creatorcontrib>Claus, James R.</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kethavath, Subash C.</au><au>Hwang, Ko-eun</au><au>Mickelson, Maggie A.</au><au>Campbell, Robert E.</au><au>Richards, Mark P.</au><au>Claus, James R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2021-04</date><risdate>2021</risdate><volume>174</volume><spage>108409</spage><epage>108409</epage><pages>108409-108409</pages><artnum>108409</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>Market hogs were conventionally chilled (CN, n = 12) or Rinse & Chill® processed (RC, n = 13, MPSC Inc.). Muscles (Longissimus lumborum, LL; picnic shoulder, PS) were processed (chops, ground), packaged, and displayed or stored in the dark. Color, pH, moisture fat free (MFF), expressible moisture (EM), oxygen consumption, Warner-Bratzler shear (WBS), total pigment, TBARS, and hexanal content were determined. RC generally resulted in a lower pH during the first 4 h compared to CN. RC compared to CN had lower fat, but were not different in moisture fat free, expressible moisture, and total pigments. RC did not affect cooler shrink, cook loss and WBS force. RC PS was redder than RC LM. RC had greater deoxymyoglobin than CN on 7 d display. RC chops (LL) were lighter and had less deoxymyoglobin compared to CN. RC ground pork had greater oxygen consumption, lower TBARS and hexanal values compared to CN. RC has the potential to improve color and reduce lipid oxidation.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>33373849</pmid><doi>10.1016/j.meatsci.2020.108409</doi><tpages>1</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Carcass chilling Color Hogs Lipid oxidation Meat quality |
| title | Vascular infusion with concurrent vascular rinsing on color, tenderness, and lipid oxidation of hog meat |
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