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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F14%3A43873001%21RIV15-MSM-16270___
rdf:type
n14:Vysledek skos:Concept
dcterms:description
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. Nostatistically 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 finishedproduct. Therefore classification of the meat directly cutting plant may be possible solution for this problem. The finished product produces from muscles of musculi semimembranosus can obtain better quality than the finished product from musculi adductor 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. Nostatistically 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 finishedproduct. Therefore classification of the meat directly cutting plant may be possible solution for this problem. The finished product produces from muscles of musculi semimembranosus can obtain better quality than the finished product from musculi adductor
dcterms:title
Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus) Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)
skos:prefLabel
Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus) Monitoring of color and pH in muscles of pork leg (m. adductor and m. semimembranosus)
skos:notation
RIV/62157124:16270/14:43873001!RIV15-MSM-16270___
n4:aktivita
n5:S
n4:aktivity
S
n4:cisloPeriodika
1
n4:dodaniDat
n16:2015
n4:domaciTvurceVysledku
n12:5029104 n12:3526909 n12:7134401 n12:5162823 n12:4120604
n4:druhVysledku
n7:J
n4:duvernostUdaju
n11:S
n4:entitaPredkladatele
n15:predkladatel
n4:idSjednocenehoVysledku
30389
n4:idVysledku
RIV/62157124:16270/14:43873001
n4:jazykVysledku
n18:eng
n4:klicovaSlova
Quality; PSE; Pork meat; Lightness
n4:klicoveSlovo
n9:Pork%20meat n9:Lightness n9:Quality n9:PSE
n4:kodStatuVydavatele
SK - Slovenská republika
n4:kontrolniKodProRIV
[4BE5EC223277]
n4:nazevZdroje
Potravinárstvo
n4:obor
n17:GM
n4:pocetDomacichTvurcuVysledku
5
n4:pocetTvurcuVysledku
5
n4:rokUplatneniVysledku
n16:2014
n4:svazekPeriodika
8
n4:tvurceVysledku
Pavlík, Zdeněk Kameník, Josef Tremlová, Bohuslava Saláková, Alena Bednářová, Martina
s:issn
1337-0960
s:numberOfPages
6
n8:doi
10.5219/337
n6:organizacniJednotka
16270