QUALITY AND TECHNOLOGICAL YIELD OF PSE (PALE, SOFT, EXUDATIVE)-, ACID- AND NORMAL PORK.
 
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Pol. J. Food Nutr. Sci. 1998;48(2):217–222
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ABSTRACT
The objective of this work was to characterize the defects of PSE (pale, soft, exudative)- and acid meat, specific for pigs with the genotype Haln and RN-. PSE-meat was found to have significantly (P≤0.05) lower pH1, water holding capacity (WHC) and processing yield (by 3%) than normal meat, from which it also differed with significantly (P≤0.05) higher rate of ATP turnover and lighter colour. Compared to normal meat, acid meat was lighter, of lower WHC and ultimate pH, and its curing and cooking yield was lower by 6.7%, i.e. over two times lower compared to PSE-meat.
ISSN:1230-0322