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|Title: ||Technologies for detecting PSE in pork|
|Authors: ||Mullen, Anne Maria|
Troy, Declan J.
|Issue Date: ||Feb-2003|
|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|
|Appears in Collections:||Food Industry Development|
Food Chemistry & Technology
Food Programme End of Project Reports
Food Quality & Sensory Science
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