Literature DB >> 22056120

The relationships between initial pH, reflectance and exudation in pig muscle.

P D Warriss1, S N Brown.   

Abstract

Using data collected from several hundred pigs, the relationships of drip loss during storage, and reflectance, to pH(45) in the M. longissimus dorsi (LD) were both found to be biphasic. Muscles with a lower pH(45) lost more drip and were paler. Below pH 6·1, however, decreasing pH(45) had only a small effect on the weight of drip lost but a large influence on reflectance. In contrast, above pH 6·1, increasing pH(45) had a large influence on drip loss but only a small effect on reflectance. There was also a biphasic relationship between drip loss and reflectance with the discontinuity at 9·9% drip. Differences in pH(u) explained less than 15% of the variation in exudation and reflectance.
Copyright © 1987. Published by Elsevier Ltd.

Entities:  

Year:  1987        PMID: 22056120     DOI: 10.1016/0309-1740(87)90051-9

Source DB:  PubMed          Journal:  Meat Sci        ISSN: 0309-1740            Impact factor:   5.209


  8 in total

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Journal:  Poult Sci       Date:  2014-02       Impact factor: 3.352

2.  The Expression of Carnosine and Its Effect on the Antioxidant Capacity of Longissimus dorsi Muscle in Finishing Pigs Exposed to Constant Heat Stress.

Authors:  Peige Yang; Yue Hao; Jinghai Feng; Hai Lin; Yuejin Feng; Xin Wu; Xin Yang; Xianhong Gu
Journal:  Asian-Australas J Anim Sci       Date:  2014-12       Impact factor: 2.509

3.  Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study.

Authors:  Hualei Liang; Wenshan Zhou; Yulei Zhang; Qin Qiao; Xuezhen Zhang
Journal:  Sci Rep       Date:  2015-10-16       Impact factor: 4.379

4.  Estimation of Genetic Parameters for Pork Quality, Novel Carcass, Primal-Cut and Growth Traits in Duroc Pigs.

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5.  Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo).

Authors:  Ryley J Vanderhout; Emily M Leishman; Emhimad A Abdalla; Shai Barbut; Benjamin J Wood; Christine F Baes
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6.  Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison.

Authors:  Jessica Janssen; Kristi Cammack; Jerrad Legako; Ryan Cox; J Kyle Grubbs; Keith Underwood; John Hansen; Carter Kruse; Amanda Blair
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7.  Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse.

Authors:  Burcu Öztürk; Meltem Serdaroǧlu
Journal:  Korean J Food Sci Anim Resour       Date:  2015-08-31       Impact factor: 2.622

8.  Expression levels of filaggrin-2 in relation to drip loss in pigs.

Authors:  Autchara Kayan; Nunyarat Koomkrong
Journal:  Anim Biosci       Date:  2021-10-21
  8 in total

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