Water Holding Capacity, Color and Texture of PSE Pork Sausage
نویسندگان
چکیده
منابع مشابه
Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfu...
متن کاملStepwise chilling: tender pork without compromising water-holding capacity.
The current pork slaughter process is primarily optimized to reduce cooler shrink and the incidence of PSE pork. Elimination of the halothane gene and improved preslaughter handling have decreased the incidence of PSE pork and improved the water-holding capacity of the muscle; however, the chilling process has not been optimized to accommodate these changes. The hypothesis that stepwise chillin...
متن کاملEffects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.
The effects of dietary conjugated linoleic acid (CLA) on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n = 20) were fed a diet containing 0, 1, 2.5, or 5% CLA for 4 wk and slaughtered at 105 kg. The longissimus thoracis et lumborum muscle was collected at 24 h postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at 4 degrees C for 7 ...
متن کاملMuscle metabolism and PSE pork
Pale, soft, and exudative (PSE) pork is primarily caused by an accelerated rate of postmortem glycolysis resulting in low muscle pH while carcass temperature remains high, thus causing protein denaturation. Numerous factors influence the rate of postmortem metabolism and may be responsible for the rapid pH decline characteristic of PSE pork during the 1st h postmortem. Release of high levels of...
متن کاملEffect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.
This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE+SS) for 26days on drip loss, TBARS, colour changes, myofibrillar protein pattern and proteolysis in pork. The lowest water losses were observed in the SY-H group when comp...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Nihon Yoton Gakkaishi
سال: 2004
ISSN: 1881-655X,0913-882X
DOI: 10.5938/youton.41.76