Composition of exudates from meat drip loss and microbial spoilage differences between various pork quality classes

Authors: Moura Rocha, LuieneFaucitano, LuigiZagabe, Fidèle K.; De Castro, Ariane C.
Abstract: This study aimed at elucidating the differences in the composition of meat exudates and determining which constituents contribute the most to microbial growth between five pork quality classes (DFD=Dark, Firm, Dry; RFN=Reddish-pink, Firm and Non-exudative; RSE=Red, Soft and Exudative; PFN=Pale, Firm and Non-exudative and PSE=Pale, Soft and Exudative). A total of 65 Longissimus muscle samples (n=15/pork quality class; n=5 for DFD meat class) were analyzed in triplicate for glucose, glucose-6-phosphate, lactate and protein content, and microbial growth. Differences between pork quality classes were assessed using the MIXED procedure of SAS. Surprisingly, after storage at -80°C, the greatest pH value was observed in the purge of RFN pork (P<0.001), while lactate content of DFD pork tended to be lower (P=0.08) than the other pork quality classes. No differences were observed for glucose, glucose-6-phosphate and total protein values between pork quality classes (P>0.05). Volume of drip loss was a major limit with the methods used. High throughput mass spectroscopy is currently under investigation as a more effective tool to study drip loss composition and effect on microbial growth.
Document Type: Article dans une conférence
Issue Date: 24 August 2015
Open Access Date: 24 May 2019
Document version: AM
This document was published in: International Congress of Meat Science and Technology, 61st, (August 2015)
Collection:Autres articles publiés

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