Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH

Context Heating of meat leads to structural changes reflected in the juiciness and tenderness cooked meat. Aims This study aimed characterise effect prolonged ageing cooking on pork-quality traits. Methods Longissimus lumborum samples from 12 carcasses were aged 3 days (conventional ageing) or 15 (prolonged pork cuboids at 50–80°C for 30 min. Cooking loss, total water content (TWC), Warner–Bratzler shear force (WBSF) shrinkage (longitudinal, transverse estimated volume) loin measured. Key results Prolonged reduced WBSF 50°C, loss 70°C 80°C, relative conventional days. The was not different that longitudinal cuboids, but TWC transverse/volume affected by ageing. diameter muscle fibre fragments smaller subjected Conclusions favourable minimising higher temperatures only lowest temperature. Low pH is likely have caused lack tenderisation with