Meat quality and cooking attributes of thawed pork with different low field NMR T₂₁

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• 作者：Chunbao Li ; Dengyong Liu ; Guanghong Zhou ; ^{ghzhou@njau.edu.cn} ; Xinglian Xu ; Jun Qi ; Peilei Shi ; Tianlan Xia
• 关键词：Low-field NMR ; Color ; Cooking ; Water holding capacity ; Pork
• 刊名：Meat Science
• 出版年：2012
• 期刊代码：78_03091740
• 类别：abs
• 出版时间：October, 2012
• 卷：92
• 期：2
• 页码：79-83
• 文件大小：407 K

摘要

A relationship of low field NMR T₂ components to meat quality and cooking attributes of pork was investigated. Longissimus muscle was removed from 23 pig carcasses at 24 h postmortem for meat quality measurements and cooking test. Frozen samples were classified into three groups by LF-NMR T₂₁ of thawed samples: A (< 40 ms), B (40-44 ms) and C (> 44 ms). There were significant differences (P < 0.05) in pH, lightness (L* value) and pressing loss among the three groups. Cooking time to attain 70 掳C was slightly lower in group C than the other groups. Shear force value of cooked samples was not affected by T₂₁. The component T₂₁ correlated (P < 0.05) with L* value, muscle pH and pressing loss, while L* value correlated (P < 0.05) with thawing loss and muscle pH. Therefore, combined LF-NMR and color measurements could be a good way to differentiate water holding capacity of pork.