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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/146

Title: Technologies for detecting PSE in pork
Authors: Mullen, Anne Maria
McDonagh, Ciara
Troy, Declan J.
Keywords: Pork
Pig production
PSE
Pork muscle
Pork carcasses
Issue Date: Feb-2003
Publisher: Teagasc
Citation: Technologies for detecting PSE in pork. The National Food Centre Research Report No. 61. Anne Maria Mullen et al. Dublin; Teagasc, 2002. ISBN 1841703362
Series/Report no.: The National Food Centre Research Report;No. 61
Abstract: The ability of a single, on-line measurement to predict the quality status of an entire muscle or even of a whole carcass was investigated. Variation between pork muscles for on-line measurements of pH, conductivity and colour was evaluated. Intermuscular variation was detected at 24h p ostmortem with higher pH and conductivity values in the topside (M. s emimembranosus) than the striploin (M . longissimus thoracis et lumborum). Correlations showed that a relationship exists between the muscles (r = 0.46-0.88, p<0.05) at 45min and 3h p ostmortem. The location within the topside or the striploin at which the measurements were taken did not influence the result. Shackling did not introduce a significant variation between sides for pH, conductivity and colour values up to 24h p ostmortem, showing measurements could be taken on either side of the carcass.
Description: End of Project Report
URI: http://hdl.handle.net/11019/146
ISBN: 1841703362
Appears in Collections:Food Industry Development
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science

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