| Literature DB >> 29550662 |
Helga Medić1, Ivona Djurkin Kušec2, Jelka Pleadin3, Lidija Kozačinski4, Bela Njari4, Brigita Hengl5, Goran Kušec6.
Abstract
The aim of the present study was to evaluate the effect of frozen storage duration (3, 6, 9, 12, 15, 18 months) on physical, chemical and microbial properties of pork in three cuts (loin, ham, and belly rib). During frozen storage, significant alterations in physical and chemical parameters were observed through the increase of the total exudate, pH and lightness (L*), and a decrease of shear force and yellowness (b*). Water content in ham samples decreased, while protein content increased. The lipid oxidation (TBA) values in loin and ham samples increased for up to fifteen months of frozen storage, after which they decreased. The proportion of saturated fatty acids in frozen samples was significantly higher than in fresh meat. The total amount of Enterobacteriaceae, S. aureus and Pseudomonas spp. decreased during frozen storage, indicating that freezing may reduce the number of bacteria found in meat. Frozen pork microflora did not change after eighteen months of storage.Entities:
Keywords: Freezing; Meat safety; Pork; Quality; Storage time
Mesh：
Substances：
Year: 2018 PMID： 29550662 DOI： 10.1016/j.meatsci.2018.03.006
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209