|
|
|
| Quality Changes of Longissimus dorsi Muscles from Native Pig Breeds in Anhui, China Stored at Low Temperature |
| HUANG Jingjing, YAN Yan, ZHANG Fusheng, ZHOU Yingqin, YIN Junfeng, JIANG Jian, XIE Ningning |
| Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China |
|
|
|
|
Abstract In order to explore the quality characteristics of pork from native breeds in East China’s Anhui province, Longissimus dorsi muscles from Wei pigs and Anqing Six-White-Point pigs were stored at 4 ℃ for a period of time ranging from 1 to 9 days. Meat color, pH value, moisture content, tenderness, total volatile basic nitrogen (TVB-N) content, acid value, peroxide value, thiobarbituric acid reactive substance (TBARs) value, and total colony count were measured during storage. Results showed that lightness value (L*) of the meat of Wei pigs remained relatively stable, while yellowness value (b*) changed irregularly. For the meat of Six-White-Point pigs, both L* and b* values significantly decreased (P < 0.05). For both breeds, redness value (a*) tended to increase first and then decrease, and the opposite trend was observed for pH (P < 0.05). Meat moisture content of Wei pigs did not change observably. In contrast, a significant reduction in meat moisture content during the first three days followed by progression increase was noted for Six-White-Point pigs (P < 0.05). Moreover, a gradual decrease in meat tenderness was found for either breed. An increase in acid value and peroxide value was seen when comparing Six-White-Point pigs with Wei pigs, while the opposite was for TVB-N content and TBARs value (P < 0.05). The initial total colony count was higher in the meat of Wei pigs than Six-White-Point pigs (P < 0.05), which kept rising later. The muscles of Wei pigs and Six-White-Point pigs have different quality and storage characteristics.
|
|
|
|
|
|
|
|
| [1] |
GE Yinggang, CUI Kexin, CHEN Hui, LIU Nan, SUN Yong, XI Rui, WANG Dajun, ZHOU Deqing, SUN Guohui. Comparative Effects of Three Antioxidants on Lipid Oxidation and Volatile Flavor Components of Dry-Cured Spanish Mackerel[J]. Meat Research, 2023, 37(4): 21-28. |
|
|
|
|
2020, Vol. 34 
