Pork muscle profiling: pH and instrumental color of the longissimus thoracis is not representative of pH and instrumental color of shoulder and ham muscles

From a population of 351 pork carcasses, 3.0-cm thick chops from the 10th rib location of the longissimus thoracis, faced surfaces of the triceps brachii and serratus ventralis muscles from the boneless shoulder, and faced surfaces of the biceps femoris, semitendinosus, semimembranosus, adductor, re...

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Veröffentlicht in:Meat science 2024-02, Vol.208, p.109380-109380, Article 109380
Hauptverfasser: Bohrer, B.M., Wang, Y., Dorleku, J.B., Campbell, C.P., Mandell, I.B.
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Sprache:eng
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Zusammenfassung:From a population of 351 pork carcasses, 3.0-cm thick chops from the 10th rib location of the longissimus thoracis, faced surfaces of the triceps brachii and serratus ventralis muscles from the boneless shoulder, and faced surfaces of the biceps femoris, semitendinosus, semimembranosus, adductor, rectus femoris, and vastus lateralis muscles from the boneless ham were evaluated for pH and instrumental color (Minolta CR-400). Evaluations were conducted for at least three different locations on each of the muscle samples and averaged before data analysis occurred. The longissimus thoracis had the lowest pH and the lightest and least red color compared with the other eight muscles evaluated in this study (mean differences ranged from 0.98 to 8.70 for L*, 3.98 to 12.56 for a*, and 0.026 to 0.409 for pH). Furthermore, regression analysis suggested that pH and color values for the longissimus thoracis were not adequate predictors for pH and color values obtained from other muscles and therefore consideration should be given to the individual muscles that are of interest. •Muscle-specific differences exist for muscles found throughout the pork carcass.•Longissimus pH and color is not a good predictor of pH and color of other muscles.•Longissimus pH is lower and color is lighter and less red compared to other muscles.•Correlation for pH between the longissimus and other muscles was r = 0.15 to 0.45.•Quality consideration should be given to the individual muscles that are of interest.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2023.109380