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PH as analytical indicator for managing pork meat quality
Abstract
In order to examine differences of meat quality traits depending on pH values post-mortem, the pH range was classified according to initial pH (pH45min) and ultimate pH (pH24hr) post-mortem. The differences of meat quality traits depending on sex were not changed by a number of amount, except for backfat thickness and fat content. The value of pH45min was positively correlated with pHdif, whereas pH24hr was negatively associated with lightness (CIE L∗) and protein content. At pH45min post-slaughter, collagen content, fat content, shear force, water holding capacity and yellowness (CIE b∗) showed lower values at the higher pH range of pH>6.7 than those of other ranges, but CIE L∗ and redness (CIE a∗) presented the lowest value at the intermediate pH range of pH6.3-6.7. Conversely, at pH24hr post-slaughter, fat and moisture contents maintained the highest average values at the higher pH range of pH>6.1, but protein content showed higher value at the lower pH range of pH<5.7. Higher pH24hr appeared significantly lower shear force, but higher water holding capacity. CIE L∗, a∗, and b∗ values showed significantly higher values at the lowest region of pH24hr. Since meat quality characteristics seemed to be favored by consumers in rather than at the range of pH5.7~6.1, which showed significant differences of meat color, appearance, and meat juiciness, it is suggested that production of pork meat to appropriate pH value is performed by pig breeders and control measures taken during pre- and post-slaughters.
... The average slaughter weight (76.81 kg) in our investigation was similar to that reported in previous investigations [46][47][48]. Mean value of carcass weight (54.29 kg) corroborated with findings of four articles [1,[46][47][48]. Dressing percentage (70.65%) in present investigation was within the range (65-72%) of earlier studies [46][47][48][49][50]. Average carcass length (71.11 cm) was similar to the findings of three articles [48,50,51] in crossbred pigs. ...
... The average slaughter weight (76.81 kg) in our investigation was similar to that reported in previous investigations [46][47][48]. Mean value of carcass weight (54.29 kg) corroborated with findings of four articles [1,[46][47][48]. Dressing percentage (70.65%) in present investigation was within the range (65-72%) of earlier studies [46][47][48][49][50]. Average carcass length (71.11 cm) was similar to the findings of three articles [48,50,51] in crossbred pigs. ...
... Mean value of carcass weight (54.29 kg) corroborated with findings of four articles [1,[46][47][48]. Dressing percentage (70.65%) in present investigation was within the range (65-72%) of earlier studies [46][47][48][49][50]. Average carcass length (71.11 cm) was similar to the findings of three articles [48,50,51] in crossbred pigs. ...
This study was designed to screen the crossbred pigs for SNPs in five candidate genes, associated with pork quality traits and to differentiate their genotypes by PCR–RFLP. The results indicated that genotypes of crossbred pigs were NN (90%) and Nn (10%) for RYR1; RR (83%) and QR (17%) for PRKAG3; HH (98%), Hh (1%) and hh (1%) for HFABP; DD (99%) and CD (1%) for MYF-5; and AG (57%), GG (26%) and AA (17%) for MC4R SNPs, respectively. Allelic frequencies for five SNPs {RYR1 (1843C>T), PRKAG3 (c.599G>A), HFABP (c.1322C>T), MYF-5 (c.1205A>C) and MC4R (c.1426A>G)} were 0.95 and 0.05 (N/n), 0.08 and 0.92 (Q/R), 0.99 and 0.01 (H/h), 0.00 and 1.00 (C/D) and 0.45 and 0.55 (A/G), respectively. The effect of RYR1 (1843C>T) SNP was significant on pH45 (P < 0.05), pH24 (P < 0.05) and protein % (P < 0.05). The PRKAG3 (c.599G>A) and MC4R (c.1426A>G) SNP had significant association with dressing percentages. The results revealed that RYR1, PRKAG3 and MC4R SNPs may be used in marker associated selection for pork quality traits in crossbred pigs.
... When processing meat, it is extremely important to reveal raw materials with lower technological quality. Measuring pH values is the main and the most often used criterion of quality [25,26]. ...
... It is believed that a pH range at 24 hours after slaughter of 5.7 ~ 6.1 is the most suitable for consumers and processors [26]. As can be seen from Table 5, the minimum values of pH of raw meat both in the dark and light samples were higher than 5.7, which indicated the absence of the PSE defect. ...
A unique muscle of pigs (Sus scrofa domesticus) is m. semitendinosus, which contains the “red” (dark) part located mainly in the depth of the leg cut and the “white” (light) part located in the close proximity to the subcutaneous fat layer. Differences in the characteristics of its “red” and “white” parts can exert a significant effect on quality and economic indicators of meat products. The aim of this research was to study histological features of the microstructure and technological properties of muscle tissue from different parts of m. semitendinosus, obtained from slaughter pigs of Russian production. M. semitendinosus was excised from chilled porcine carcasses (N=20) 24 hours after slaughter in the process of deboning. Histological examination showed that the dark part of the muscle was characterized by a higher package density of fibers, higher number of capillaries and higher sarcomere length. On the contrary, the light part was characterized by a higher diameter of muscle fibers. Analysis of muscle fiber types showed that the proportion of type I, intermediate and type IIb fibers was higher by 9.3, 5.2 and 4.1%, respectively, in the dark part. Significant differences between the dark and light parts of m. semitendinosus were revealed in terms of the number and size of giant fibers: the light part was characterized by a larger number (by more than 5 times) of giant fibers with the fibers of a larger size (almost by 11%). The samples of minced meat from the dark and light parts showed significant (р<0.05) differences in the mean values of lightness, redness and yellowness (L*, a* and b*) by 6.00, 4.68 and 3.01 units, respectively, in raw samples, and by 6.53, 2.99 and 1.81, respectively, after curing with the nitrite mixture and cooking (р<0.05). The dark part of m. semitendinosus had higher pH values (р<0.05) both for raw and cooked samples. The consistency of the samples from the light part was less elastic, looser and more crumbly than that in the samples produced from the dark part of m. semitendinosus, which was confirmed by the structural-mechanical investigations. Therefore, this study showed significant differences between the dark and light parts of m. semitendinosus by microstructural and functional-technological characteristics. Significant variability by muscle fiber diameter, which was observed in the light part of this muscle, apparently should be taken into account in breeding work and quality assessment of pork from slaughter animals.
... The impact of acidification variations, which are defined by the measured pH value, is associated with changes in muscular protein hydration and changes in water binding and retention in meat; this is referred to as water-holding capacity (WHC) [38,39]. Measurements of pH 45 values were utilised to identify PSE meat [40,41]. The effect of the course of pH value changes within the first hour after slaughter clearly affects meat water-holding capacity. ...
... According to Bocian et al. [43] the meat obtained from native breed Zlotnicka Spotted pigs compared to that of hybrid pigs (PLW x PL) was characterized by a higher pHu value (P < 0.05) and lower values for drip loss (P < 0.05) and WHC (P < 0.05). Another very important area in which acidification affects meat quality is its effect on meat colour [2,9,10,20,40,44]. As an optical phenomenon, meat colour is dependent on muscle tissue structure and histological arrangement. ...
The paper presents the results of a study on the relationship between acidification (pH) and standard quality characteristics of the meat of Polish Large White × Polish Landrace pig crossbreds. The meat for the study was obtained from 184 F 1 Polish Large White × Polish Landrace fatteners from a herd free of the stress-sensitivity gene. The obtained results were analysed in groups formed according to the meat’s measured pH 45 values (≤ 6.3; 6.3–6.7; > 6.7) and pH u values (≤ 5.3; 5.3–5.6; > 5.6). Increasing measured pH 45 values were paralleled by greater water-holding capacity and plasticity, lower drip loss, darker colour L* as assessed visually and with equipment, and greater content of muscle pigments ( P < 0.01) of the evaluated meat. Higher pH u values had a more pronounced impact on WHC, free drip loss, tenderness, water content, and colour parameters: a*, b*, chroma C* ( P < 0.01), and hue angle h o ( P < 0.05). The obtained simple correlations between pH 45 and pH u acidity and meat-quality characteristics indicate that the measured pH 45 value was correlated more closely than ultimate acidification ( P < 0.01) with visually assessed colour intensity, tactilely assessed meat hardness, colour lightness L* ( P < 0.01), hue angle h o ( P < 0.05), and muscle pigment content. On the other hand, pH u was more strongly correlated with water-holding capacity, drip loss, meat tenderness as well as water and protein content ( P < 0.01).
... Post-mortem pH of meat muscle and pH decline rate affect water holding capacity, which further determines drip loss and cooking loss as previously described. Measurement of pH is thus crucial in dictating meat quality (Kim et al., 2016). Based on the mean pH values recorded after 6 h, the meat is good for processing because it did not fall within the PSE meat classification (pH < 5.5) and DFD meat classification (pH > 6.1). ...
... Based on the mean pH values recorded after 6 h, the meat is good for processing because it did not fall within the PSE meat classification (pH < 5.5) and DFD meat classification (pH > 6.1). This type of meat is considered to be of good quality based on non-microbiological parameters since the typical meat flavor is optimum at these pH values (Heinz and Hautzinger, 2007;Kim et al., 2016). The TVB-N values are illustrated in Figure 4. TVB-N accounts for all substances that are produced from the degradation of protein. ...
Raw meats sold in the public market at ambient temperature (25 C) are prone to contamination with foodborne pathogens. Lactic acid bacteria with antimicrobial properties can be used as an economical approach in preserving raw meat. This study aimed to evaluate the potential of Lactobacillus paracasei F2I2 (LP) as a possible biopreservative for raw pork under laboratory and typical public market conditions. Spraying, rinsing, and dipping were tested as means of applying the LP suspension, with spraying as the most efficient method. LP-sprayed and untreated meat were monitored for 6 hours (h) under the prevailing market conditions. Microbiological counts, cooking qualities, and physicochemical parameters were evaluated. Roasted pork samples were subjected to a preference ranking test. Results showed that the application of LP significantly (p < 0.05) reduced the rate of increase of staphylococci in raw pork after 8 h at laboratory conditions. The treatment also significantly (p < 0.05) retarded the growth of aerobic bacteria and coliforms after 3 and 6 h, respectively, under public market conditions. No negative effect on the meat cooking qualities and degree of preference was observed. However, due to the initially high levels of coliform (>3.29 log CFU/g) and staphylococcal (>3.48 log CFU/g) counts posing considerable threats to food safety, the effect on reduction was not sufficient to keep the meat within acceptable microbiological standards. Though results indicated that LP has been shown to have potential as biopreservative for raw pork, it cannot be used as a remedial intervention for poor microbiological quality.
... The sirloin obtained from the boar carcasses had a 0.3% higher level of this component than the gilts' muscle. The impact of the animal's sex on the fat content in the sirloin has been reported in many studies (Franco and Lorenzo 2013;Stanišić et al. 2013;Kasprzyk et al. 2015;Kim et al. 2016). We reported a lower level of this component in gilts than in boars. ...
... The mean collagen content in the sirloin was similar in the boar and gilt meat (0.53%-0.54%). In turn, Kim et al. (2016) demonstrated that the mean collagen content in sirloin was statistically significantly higher in gilts (0.91%) than in boars (0.87%). ...
The aim of the study was to determine the basic chemical composition and mineral content in the sirloin and offal of fattener pigs, taking their sex into consideration. In addition, comparative analysis of the content of chemical and mineral components in the sirloin and offal was performed. The experimental material included 24 crossbred (Polish Landrace × Polish Large White) fatteners, from which samples of sirloin (musculus longissimus lumborum), liver, heart, and kidneys were collected for the analysis. A significant effect of the sex on the fat content in the sirloin and liver and on the level of magnesium (Mg), zinc, and iron (Fe) in the sirloin was demonstrated. Significant differences were found in the basic chemical composition and mineral content between the sirloin and the offal. In comparison with the liver, the sirloin contained lower amounts of protein and fat and higher potassium and Mg contents. In turn, the offal was shown to be a rich source of sodium, calcium, and trace elements (Fe, manganese, and copper). The mean cadmium concentration in the sirloin and offal was significantly lower than the threshold values for these elements, i.e., it accounted for 26% and 6.2% (liver)–19.5% (heart) of the allowable content of this element in pork meat and offal.
... In addition, it has been reported that including coffee husk aqueous-ethanol extract (100 and 200 ppm) in raw frozen chicken patties did not affect initial pH values for CN samples (De Farias Marques et al., 2022). However, regardless of the antioxidant and pro-oxidant agent addition, in our study, pH values remained within the acceptable range (> 5.5 -6.1) reported for pork meat (Kim et al., 2016a). In agreement with Vargas-Sánchez et al: Biotecnia / XXVI (1): 42-49 (2024) our study, it has been evidenced that initial pH values of raw and cooked chicken patties were not affected by 1.5 and 3.0 % of coffee silverskin powder addition (Martuscelli et al., 2021a). ...
Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat ho-mogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively ; BHT, synthetic antioxidant at 500 ppm), oxidized for 1 h with potassium ferrocyanide (0, 0.5, and 1.0 %, w/v), and subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antio-xidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products.
... In addition, it has been reported that including coffee husk aqueous-ethanol extract (100 and 200 ppm) in raw frozen chicken patties did not affect initial pH values for CN samples (De Farias Marques et al., 2022). However, regardless of the antioxidant and pro-oxidant agent addition, in our study, pH values remained within the acceptable range (> 5.5 -6.1) reported for pork meat (Kim et al., 2016a). In agreement with Vargas-Sánchez et al: Biotecnia / XXVI (1): 42-49 (2024) our study, it has been evidenced that initial pH values of raw and cooked chicken patties were not affected by 1.5 and 3.0 % of coffee silverskin powder addition (Martuscelli et al., 2021a). ...
Coffee fruit processing residues have been proposed to prevent meat quality loss. This study aimed to evaluate the effectiveness of coffee silverskin aqueous extract (CSE) on the oxidative stability of a pork meat homogenate. CSE was subjected to polyphenols determination (total phenol, flavonoids, and caffeoylquinic acid contents) and antiradical and reducing power assays. In addition, raw pork meat homogenates were divided into four treatments (CN, control or without antioxidant; T1 and T2, CSE at 250 and 500 ppm, respectively; BHT, synthetic antioxidant at 500 ppm), oxidized during 1 h with potassium ferrocyanide (0, 0.5, and 1.0%, w/v), and were subjected to meat quality evaluation (pH, lipid oxidation, color, and metmyoglobin content). Results demonstrated that CSE is an important source of polyphenols with antioxidant activity, and their incorporation in a raw pork meat homogenate led to reduce pH values, lipid oxidation, and metmyoglobin content, as well as decreased color changes (p < 0.05). These results suggest that CSE has great potential as an antioxidant additive for meat products.
... As an indicator of meat tenderness, the shear force is influenced by several factors, such as pH ultimate and intramuscular fat content. When the ultimate pH has higher values, there is an increased water-holding capacity, and myofibrillar proteolysis by calpains [57] which can explain the reduced shear force in high pH meats [69]. However, the higher shear force in A2 cannot be explained by ultimate pH or intramuscular fat, which does not differ between these groups. ...
Immunocastration can be an alternative to surgical castration in Bísaro pigs when there is a need to keep animals on the farm until at least 8 months old. As an autochthonous breed, some particularities must be addressed when doing 15immunocastration, for which 3 different protocols were tested and two control groups were made with surgically castrated males (SC) and boars (Bo). Two protocols were made in prepubertal pigs, with two (E2) and three inoculations (L3) in the first cycle, and another in adults (A2) with only two inoculations. Physicochemical parameters and boar taint compounds quantification and 18sensory analysis of the meat from the studied pigs were assessed. Immunocastration provided intermediate values between surgically castrated pigs and entire males, with low levels of boar taint compounds. The L3 group provided closer results to SC, which was also corroborated by the sensory analysis. Although the other two protocols had no significant differences with Bo, there was a positive tendency towards them. As is, the L3 protocol was promising as a good alternative to surgical castration, maintaining the characteristic attributes of the Bísaro pig meat.
... One can observe that the packaged meat developed slightly higher values, being significantly different (p < 0.05) only after one week of the storage (day 11). However, these were always within the range favored by consumers, that is, 5.7-6.1 (Kim et al., 2016). In this regard, it has been recently observed that the pH of unpackaged fillets of pork meat that were simply wrapped in polyvinyl chloride (PVC) cling films, increased to values above 7 after one week of storage under the same refrigeration conditions (Hernández-García et al., 2022c). ...
This study holistically evaluates the potential of polyamide 1010 (PA1010) in the form of monolayer films for meat preservation applications. First, decamethylenediamine and sebacic acid, both derived from natural and renewable castor oil, were used to form a "nylon salt" that was subsequently polymerized at 230C by condensation reaction, yielding high-molecular-weight (MW) PA1010. The resulting fully bio-based polyamide was, thereafter, processed into 145-μm films by cast extrusion and characterized to ascertain their effectiveness in food packaging. Results showed that the PA1010 films were highly transparent, thermally stable up to approximately 340C, and very balanced in terms of mechanical strength and ductility, breaking at elongations higher than 150%. The permeability tests revealed that the PA1010 films present a high barrier to water and aroma vapors and a medium barrier to oxygen. Interestingly, the oxygen barrier performance of PA1010 presented low moisture dependence, outperforming currently available biopolymers. Finally, the PA1010 films were applied to package fresh pork fillets in thermosealed bags, proving to be effective in preserving the physico-chemical and microbiological quality of meat for up to seven days of storage at 5C.
... Galli et al. [29] showed that adding microencapsulated organic acids to broiler diets can reduce the rate of glycolysis and pH decline and improve meat quality. A high pH24h results in a low shear force, high water-holding capacity and improved meat quality [30]. Studies showed that the fermented Astragalus-Glycyrrhiza water extract as a feed additive could reduce drip loss of breast and leg muscles [31]. ...
This study aimed to evaluate the effects of dietary supplementation of compound poly-saccharides derived from Astragalus and Glycyrrhiza on growth performance, meat quality, antioxidant function, cecal microbiota, and serum metabolomics of broilers. A total of 480 one-day-old male Arbor Acres (AA) broilers were randomly divided into four treatments with six replicates comprising 20 broilers each. Treatments: CON group was the basal diet; ANT group was supplemented with Terramycin calcium; LAG group was supplemented with 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides; HAG group was supplemented with 300 mg/kg Astragalus polysaccharides and 150 mg/kg Glycyrrhiza polysaccharides. The results showed that LAG and HAG supplementation increased growth performance, antioxidant function and meat quality compared with the CON group and ANT group and, especially, the effect of LAG treatment was better than HAG. Analysis of cecal microbiota showed that LAG and HAG supplementation altered cecal microbial diversity and composition in broilers. Serum metabolomics analysis showed that a total of 193 differential metabolites were identified in CON and LAG groups, which were mainly enriched in linoleic acid metabolism and glutathione metabolism pathways. Moreover, there was a close correlation between serum metabolites, cecal microbiota and phenotypic indicators. Conclusion: Dietary supplementation of 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides could improve the growth performance, antioxidant function and meat quality of broilers by changing the serum metabolites and cecal microbiota composition.
... The pH values were significantly (p < 0.05) affected by the bilayer composition and the storage time, as can be observed in Fig. 3. The pH of fresh pork meat typically ranges between 5.10 and 6.36 and consumers are more likely to prefer a pH of 5.7 to 6.1 (Xiong et al., 2020;Kim et al., 2016). As shown in Fig. 3, the initial pH value of pork meat was 5.6, which was consistent with the values reported by other authors (Zhang et al., 2018, Xiong et al., 2020Wang et al., 2021). ...
Starch (S) films containing gellan gum (90:10) and polyester (P) blend films (PLA: PHBV, 75:25) with and without ferulic, p-coumaric or protocatechuic acid at 2% (w/w) were obtained by melt-blending and compression moulding for the purposes of obtaining S-P bilayers by thermo-compressing both monolayers together. These were characterised as to their mechanical and barrier properties and as to their performance as packaging materials for pork meat slices. The incorporation of phenolic acids promoted the water vapour and oxygen barrier capacity of bilayers while reducing their stiffness and resistance to break, mainly in the case of protocatechuic acid. Phenolic acids significantly improved the antioxidant capacity of the bilayer films, reducing the lipid oxidation of packaged meat during storage. Phenolic acid loaded bilayers also reduced the microbial counts of meat, mainly for lactic acid bacteria. These effects positively affected the development of the sample pH and colour parameters throughout storage. Active starch-polyester bilayer films exhibited great potential as a means of extending the shelf-life and improving the quality preservation of pork meat.
... The low pH of bromelain (4.35) was significant reduced pH of the bromelain-treated samples, but the pH values remained within the pH range for pork fresh meat (5.7-6.1) (Kim, Kim, Kwon, Hwang, Park, Kang, et al., 2016). The lower pH indicated that bromelain could cleave the peptide bonds of meat proteins in both hydrophobic and non-polar amino acid residues into small peptides and free amino acids such as aspartic acid and glutamic acid, thereby decreasing the pH of the meat (Selamassakul et al., 2016). ...
Enzymatic tenderisation including bromelain enhances underused cuts of meat in emerged restructuring technology. Physicochemical and textural characteristics of restructured pork steak hydrolysed with bromelain for masticatory dysfunction people were evaluated. Restructured pork steak treated with bromelain at 0.05 and 0.1% (w/w) was hydrolysed at 50 °C for 0, 3, 6, 9 and 12 min. The cooking losses of 0.05% (w/w) bromelain for 0, 3 and 6 min were lower than 0.1% (w/w) bromelain samples. The ΔE increased after increasing the enzyme concentration and hydrolysis time. Bromelain-treated samples at higher concentrations showed lower WBSF, KSF and TPA parameters, but cohesiveness of 0.05% (w/w) had higher than 0.1% (w/w) bromelain samples. Total protein, sarcoplasmic protein solubility, TCA-soluble peptide, total collagen and soluble collagen contents were the highest in 0.1% (w/w) bromelain-treated samples for 12 min (P < 0.05). According to SDS-PAGE and SEM, various proteins in the enzyme-treated samples were degraded.
... We found a downward trend for the tongue and heart, and an upward trend for the lungs, liver and kidneys, when comparing pH24 and pH45 values of the offal from Polish Landrace and Pulawska breeds. It is necessary to stress that the logarithm of hydrogen ion concentration (pH) determines microbiological stability and technological properties of slaughter material [26]. The postmortem changes, expressed as pH measured 45 min and 24 h after slaughter, in the tongues and in the hearts of the PL and PUL groups show similarity to those occurring in normal meat (RFN) [27,28]. ...
The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.
... pH value pH value is an important indicator of fresh meat quality. The pH of fresh pork normally ranges from 5.10 to 6.36, and a pH range of 5.7-6.1 is more likely to be favoured by consumers (Kim et al., 2016;Wright et al., 2005). The initial pH value (at day 0) of fresh pork was 5.80, and the value gradually decreased during the first 15 days of cold storage. ...
Abstract: Fresh pork is a highly perishable food product and susceptible to oxidation and microbial spoilage. The objective of this research was to develop a chitosan-gelatine edible coating system incorporating grape seed extract and/or nisin and investigate its effect on the preservation of fresh pork during cold storage at 4 °C for 20 days. Results showed that 1% chitosan (CHI) effectively inhibited pork oxidation and microbial spoilage; 1% chitosan combined with 3% gelatine (CHI-GEL) enhanced these preservative effects; and incorporating 0.5% grape seed extract (CHI-GEL-GSE) further enhanced antioxidant activity against meat oxidation. However, incorporating nisin (NIS) into the coating (CHI-GEL-NIS and CHI-GEL-NIS-GSE) did not further improve the antimicrobial and antioxidant effects. The CHI-GEL-GSE formulation had the best performance on pork preservation, which suggested that it could be developed as a hurdle technology to preserve fresh meat.
... A few studies comparing barrows and gilts found no effect of sex on muscle collagen content (Correa et al., 2006;Maiorano et al., 2007;Corino et al., 2008). However, one study found that collagen content and shear force values were lower in muscle of barrows than gilts (Kim et al., 2016). The lack of differences in backfat depth and collagen content correspond with the lack of differences in meat texture between IC male and gilt in the present study. ...
The aim of this study was to investigate the effects of sex and dietary lecithin on growth performance, meat quality, muscle collagen content and gene expression of key genes involved in collagen synthesis in finisher pigs. A total of 256 pigs (Large White × Landrace) were allotted to a 2 × 2 factorial arrangement involving sex (gilt or immunocastrated [IC] male) and dietary treatment (0 or 5 g/kg of dietary lecithin). All diets were formulated to contain 4.6% tallow with relatively high total fat of 6.3%. After 5 weeks of dietary treatment, pigs were slaughtered and Longissimus dorsi muscle was obtained for evaluation of meat quality and collagen content. Rectus abdominis muscle was analysed for gene expression of key genes involved in collagen synthesis namely, type I (α1) procollagen (COL1A1), type III (α1) procollagen (COL3A1), α-subunit of prolyl 4-hydroxylase (P4H), lysyl oxidase and metalloproteinase-1 (MMP-1). The results showed that lecithin improved feed efficiency of all pigs (P < 0.05) but it had no effect on feed intake, average daily gain and dressing percentage (P > 0.05). Lecithin also had no effect on meat compression, shear force, collagen content and gene expression (P > 0.05). Immunocastrated male had higher growth rate and increased COL1A1 expression than gilts. However, sex had no effect on fat depth at the P2 site (65 mm from the midline over the last rib), collagen content and expression of other genes (P > 0.05). In conclusion, lecithin improved feed efficiency in finishing pigs without impacting pork quality. Thus, inclusion of lecithin in diets containing high amount of tallow during the summer period could be beneficial.
... Pig offal was found to contain between 0.9% and 2.81% of collagen. It should be noted that Kim et al. (2016) reported the collagen content of loin from Berkshire pigs to be 0.89%. Even less collagen (from 0.42% to 0.5%) in the meat of Basque Large White pigs, kept in different production systems, was reported by Lebret et al. (2015). ...
The objective of the study was to analyse selected physical properties and chemical indicators of internal organs obtained from fattening pigs and Central European wild boars (Sus scrofa scrofa). Each group consisted of 12 animals. The tongue, heart, lungs, liver and kidneys were examined for physical properties, basic chemical composition, macro-and micromineral content, and fatty acid profile. The atherogenic index (AI) and the thrombogenic index (TI) were also determined. Pig offal was found to be a rich source of protein and collagen, and to contain large amounts of potassium and sodium. Liver had a high content of iron, zinc, and manganese. Pig liver and wild boar heart were characterised by favourable PUFA/SFA ratios (above 0.4%). In addition, the content of neutral and hypocholesterolemic acids (DFA) and hypercholesterolemic acids (OFA) in pig offal was comparable to that in pig meat. The results presented in this study provide an extensive evaluation of the nutritional quality of pig offal, which allows an increase in the scope of its use in the food industry, among others for production of offal products, including traditional and regional products that are increasingly demanded by consumers.
Objective:
This study aimed to investigate the polymorphisms of the dopa decarboxylase (DDC) gene and association analysis with lamb quality and expression quantification of the DDC gene in phenotypically divergent Indonesian sheep.
Methods:
The totals of 189 rams with an average body weight of 24.12 kg at 10-12 months were used to identify DDC gene polymorphism using PCR-RFLP. Among 189 rams, several rams representing various sheep genotypes were used for an association study between genotypes and phenotypic traits with proc GLM analysis. In addition, the gene expression analysis of the DDC mRNA in the phenotypically divergent sheep population was analyzed using qRT-PCR.
Results:
The DDC gene (g. 5377439 G>A) showed polymorphisms that indicated three genotypes: AA, AG, and GG. The DDC gene polymorphism was significantly associated (P≤0.05) with carcass characteristics including carcass percentage, carcass length, hot and cold carcass; physical properties of lamb quality including pH value; retail cut carcass; fatty acid composition such as fat content, pentadecanoic acid (C15:0), tricosylic acid (C23:0), lignoceric acid (C24:0), oleic acid (C18:1n9c), elaidic acid (C18:1n9t), nervonic acid (C24:1), linoleic acid (C18:2n6c), arachidonic acid (C20:4n6), cervonic acid (C22:6n3); and mineral content including potassium (K). The GG genotype of the DDC gene had the best association with lamb quality traits. The DDC gene expression analysis mRNA showed no significant difference (P≥0.05) between lamb quality traits.
Conclusion:
The DDC gene could be used as a potential candidate gene to improve lamb quality.
The nano-coating composed of gelatin and Gardenia pigment (GP) was successfully prepared and showed strong antioxidant activity. The average particle sizes of the nano-coating containing 0.1% and 0.3% GP were 269.58 and 394.13 nm, respectively. The pork slices uncoated and coated with the nano-coating were preserved at 4 °C for 15 days. The pork slices' pH, total volatile basic nitrogen (TVB-N), total viable counts (TVC), water-binding capacity (WHC), and thiobarbituric acid reactive substances (TBARS) were measured to assess the preservation effect of the nano-coating. The results showed that the pork coated with the nano-coating had lower pH, TVC, TVB-N, TBARS, and higher WHC, significantly different (p < 0.05) than the uncoated pork. It is suggested that the proposed nano-coating can be used to effectively improve the pork's quality and shelf life during refrigeration storage.
The objective of this study was to evaluate carcass and meat quality in growing-finishing pigs fed diets with different vegetable protein sources. It was found that partial (50% in grower diets) and complete (100% in finisher diets) replacement of protein from genetically modified soybean meal (GM-SBM) with protein from 00-rapeseed meal (00-RSM), alone or in combination with protein from faba bean seeds (FB) cv. ‘Albus’, yellow lupine seeds (YL) cv. ‘Taper’ or corn DDGS, had no significant effect on carcass quality characteristics or the chemical composition of meat. In all groups, meat samples were characterized by color typical of pork, high water-holding capacity and low pH values. A sensory analysis of the eating quality attributes of meat revealed that they were highly satisfactory; only aroma intensity was affected by the experimental factor. The study demonstrated that growing-finishing pigs can be fed complete diets containing the analyzed vegetable protein sources alternative to GM-SBM without compromising carcass or meat quality.
Antimicrobial peptide Mytichitin‐A has been expressed in large quantities in Pichia pastoris and has good antibacterial activity against Gram‐positive bacteria. To explore its potential as a food preservative in a pork system, the activity of P. pastoris‐derived Mytichitin‐A against Pseudomonas spp., one of dominant spoilage flora in meat products, was first conducted. Results showed that Mytichitin‐A effectively inhibited the growth of both P. fluorescens and P. tolaasii. Moreover, it exhibited a broad range of pH and thermal stability, was resistant to various protease digestion and amino acids interference, and had very low hemolytic activity. Importantly, 25 μg/mL Mytichitin‐A could effectively inhibit the bacterial growth, the increase of drip loss, pH value, lipid oxidation and total volatile alkaline nitrogen during pork storage. Thus, it was conducive to the maintenance of pork quality. These results suggested that P. pastoris‐derived Mytichitin‐A has excellent potential as a preservative for fresh pork.
To explore the molecular mechanisms of meat quality, four high-quality (HQ) samples and four low-quality (LQ) samples from longissimus dorsi muscles were chosen, and tandem mass tag (TMT) labeling combined with mass spectrometry (MS) were performed to find associations between meat quality and proteome profiles. The LQ meats had lower pH, lighter color, and higher drip loss compared to the HQ meats. About 140 differentially expressed proteins were identified. Functional analysis results of differentially expressed proteins showed that decreased release of Ca²⁺, lower contents of type II fibers, lower contents of glycogen, and decreased glycogenolysis in HQ meats indicated a lower degree of glycolysis in HQ as compared to LQ meats. Meanwhile, some differentially expressed proteins suggested that the levels of oxidative stress and apoptosis were lower in HQ meats than in LQ meats. This study reveals physiological changes between HQ and LQ meats according to the proteome profiles.
There is an increasing demand for bio-based packaging materials incorporated with active nanoparticles as one of the new technologies to obtain food products with improved quality and extended shelf-life. The objectives of this study were to develop a chitosan-gelatin based edible coating incorporated with nano-encapsulated tarragon essential oils (TEO) and to investigate the effects of chitosan-gelatin coatings containing TEO or TEO-loaded nanoparticles (TEO-NPs) on the preservation of pork slices during refrigerated storage for 16 days. Nanoparticles with the average diameters of 246.27–504.60 nm were produced using different mass ratios of chitosan to TEO (1:0, 1:0.2, 1:0.4, 1:0.6, 1:0.8 and 1:1) by ionic gelation method. Zeta potential and encapsulation efficiency (EE) of the prepared TEO-NPs were 27.07–37.12 mV and 9.83–35.57%, respectively. TEO-NPs with the maximum EE were applied for preparing the edible coatings. The results suggested that the coating treatments could significantly inhibit quality deterioration of pork slices. Nano-encapsulation contributed to the sustained release of TEO and caused an improved antioxidant, antibacterial and sensory properties. The study suggests that chitosan-gelatin coating incorporated with TEO-NPs could be developed as a prospective active packaging to preserve pork slices.
In the present study, we examined the effect of single nucleotide polymorphisms (SNPs) of leptin (LEP), skeletal muscle glycogen synthase (GYS1), myogenic differentiation 1 (MYOD1), and myogenic factor 5 (MYF5) genes on economic trait association in pigs. LEP/HindIII, MYOD1/DdeI, MYF5/FokI, and GYS1/FokI genotypes were identified by polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) from 466 pigs comprised of Duroc, Landrace and Yorkshire breeds. The LEP/HindIII polymorphism differed significantly with respect to average daily gain (ADG) in Duroc pigs (P