The influence of the rate of pH decline on the rate of ageing for pork. I: Interaction with method of suspension

Meat Science

Volumn 65, Issue 2, 2003, Pages 791-804

  Rees, Melissa P ^a,b,c   Trout, Graham R ^b,d   Warner, Robyn D ^a,b  

^a VIC INSTITUTE OF ANIMAL SCIENCE   (Australia)

^b VICTORIA UNIVERSITY   (Australia)

^c Griffith University ^*  (Australia)

^d GRIFFITH UNIVERSITY   (Australia)

Author keywords

Aging; Pork pH; Suspension

Indexed keywords

AGING OF MATERIALS; BIOMECHANICS; ELECTRIC EXCITATION; FOOD PROCESSING; MUSCLE; PH EFFECTS; PROTEINS; TENDONS;

ELECTRICAL STIMULATION;

MEATS;

SUS SCROFA;

EID: 0037534461     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00284-X     Document Type: Article

References (59)

1. Aalhus, J. L., Jones, S. D. M., Lutz, S., Best, O. R., & Robertson, W. M. (1994). The efficiency of high and low voltage electrical Stimulation under different chilling regimes. Canadian Journal of Animal Science, 74, 433-442.
2. Barton-Gade, P. (1980). Further investigations into relationships between measurements carried out on the slaughter line and pig meat quality the day after slaughter. 26th European meeting of Meat Research Workers, 26, 50-53.
3. Barton-Gade, P. (1993). Effect of stunning on pork quality and welfare: Danish experience. Proceedings of Allen D. Leman Swine Conference, 20, 173-178.
4. Barton-Gade, P., Nielsen, N., & Klouborg, H. (1990). Practical experience with carbon dioxide stunning. Slagteriernes Forskningsinstitut, 22.
5. Bowles, J. E., Kastner, C. L., Dikeman, M. E., Hunt, M. C., Kropf, D. H., & Milliken, G. A. (1983). Effects of beef carcass electrical stimulation, hot boning and ageing on unfrozen and frozen long-issimus dorsi and semimembranosus steaks. Journal of Food Science, 48, 332-336.
6. Briskey, E. J., & Wismer-Pedersen, J. (1961). Biochemistry of pork muscle structure. I. Rate of anaerobic glycolysis and temperature change versus the apparent structure of muscle tissue. Journal of Food Science, 26, 297-305.
7. Buchter, L., & Zeuthen, P. (1971). The effect of ageing on the organoleptic qualities of PSE and normal pork loins. Proceedings 2nd International Symposium on Condition of Meat Quality in Pigs, 2, 247-254.
8. Channon, H. A., Jongman, E. C., Warner, R. D., & Pengelly, A. M. (1997). The effect of carbon dioxide and electrical stunning on meat quality and the welfare of pigs. Final report for the Pig Research and Development Corporation, Canberra Australia (Project No DAV106P), pp. 80-88.
9. 2 stunning with mannual electrical stunning of pigs on carcass and meat quality. Meat Science, 60, 63-68.
10. Chrystall, B. B., & Devine, C. E. (1978). Electrical stimulation, muscle tension and glycolysis in bovine sternomandibularis. Meat Science, 2, 49-58.
11. Culler, R. D., Parrish, F. C., Smith, G. C., & Cross, H. R. (1978). Relationship of myofibril fragmentation index to certain chemical, physical and sensory characteristics of bovine longissimus muscle. Journal of Food Science, 43, 1177-1180.
12. Davey, C. L., & Gilbert, K. V. (1969). Studies in meat tenderness 7. Changes in the fine structure of meat during ageing. Journal of Food Science, 34, 69-71.
13. Devine, C. E., Ellery, S., & Averill, S. (1984). Responses of different types of ox muscle to electrical stimulation. Meat Science, 10, 35-51.
14. Dransfield, E. (1994). Optimisation of tenderisation, ageing and tenderness. Meat Science, 36, 105-121.
15. Dransfield, E., Jones, R., MacFie, H. (1980-1981). Tenderising in M. Longissimus dorsi of beef, veal, rabbit, lamb and pork. Meat Science, 5, 139-147.
16. Dransfield, E., Ledwith, M. J., & Taylor, A. A. (1991). Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat. Meat Science, 29, 129-139.
17. D'Souza, D. N., Warner, R. D., Leury, B. J., & Dunshea, F. R. (1998). The effect of dietary magnesium aspartate supplementation on pork quality. Journal of Animal Science, 76, 104-109.
18. Dutson, T. R., & Pearson, A. M. (1985). Post mortem conditioning of meat. In A. M. Pearson, & T. R. Dutson (Eds.), Advances in meat research. I. Electrical Stimulation (pp. 45-72). Connecticut: AVI Publishing.
19. Etherington, D. J. (1987). Conditioning of meat-factors influencing protease activity. In A. Romita, C. Valin, & A. Taylor (Eds.), Accelerated processing of meat. London: Elsevier Applied Publishers Ltd.
20. Fritz, J., Swartz, D., & Greaser, M. (1989). Factors affecting polyacrylamide gel electrophoresis and electroblotting of high molecular weight myofibrillar proteins. Analytical Biochemistry, 180, 205-210.
21. Geesink, G. H. (1993). Post mortem muscle proteolysis and beef tenderness with special reference to the action of the calpain/calpastatin system. PhD thesis, Netherlands.
22. Gornall, A. G., Bardawill, C. J., & David, M. M. (1949). Determination of serum proteins by means of the biuret reaction. Journal of Biological Chemistry, 177, 751-766.
23. Hamm, R. (1981). Post-mortem changes in muscles affecting the quality of comminuted meat products. In: R. A. Lawrie (Ed.), Developments in meat science - 2. London: Applied Science.
24. Harrison, D. L., Bowlers, J. A., Anderson, L. L., Tuma, H. S., & Kropf, D. H. (1970). Effect of ageing on palatability and selected related characteristics of porkloin. Journal of Food Science, 35, 292-294.
25. Herring, H., Cassens, R., & Briskey, E. (1965). Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length and fiber diameter. Journal of Food Science, 30, 1049-1054.
26. Ho, C., Stromer, M. H., Rouse, G., & Robson, R. M. (1997). Effects of electrical stimulation and postmortem storage on changes in titin, nebulin, desmin, troponin-T and muscle ultrastructure in Bos indicus crossbred cattle. Journal of Animal Science, 75, 366-376.
27. Honikel, K. O., Kim, C. J., Hamm, R., & Roncales, P. (1986). Sarcomere shortening of prerigor muscle and its influence on drip loss. Meat Science, 16, 267-282.
28. Hosteller, R. L., Carpenter, Z. L., Smith, G. C., & Dutson, T. R. (1975). Comparison of postmortem treatments for improving tenderness of beef. Journal of Food Science, 40, 223-226.
29. Judge, M., Aberle, E., Forrest, J., Hedrick, H., & Merkel, R. (1989). Principles of meat science (2nd ed.). Iowa: Kendall/Hunt Publishing Co [Chaps. 5 and 6].
30. Kastner, C. L., Schwente, J. R., Kenney, P. B., Campbell, R. E., Kendall, J. A., & Milliken, G. A. (1993). Comparisons of the effect of electrical stimulation methods on post mortem pH decline in beef muscle. Meat Science, 35, 183-190.
31. Kauffman, R. G., & Marsh, B. B. (1987). Quality characteristics of muscle as food. In J. R. Price, & B. S. Schweigert (Eds.), The science of meat and meat products (pp. 349-369). Connecticut USA: Food and Nutrition Press.
32. Koohmaraie, M., Whipple, G., Kretchmar, D. H., Crouse, J. D., & Mersmann, H. J. (1991). Post mortem proteolysis in longissimus muscle from beef, lamb and pork carcasses. Journal of Animal Science, 69, 617-624.
33. Lochner, J. V., Kauffman, R. G., & Marsh, B. B. (1980). Early postmortem cooling rate and beef tenderness. Meat Science, 4, 227-241.
34. Marsh, B. B., & Leet, N. G. (1966). Studies in meat tenderness III. The effects of cold shortening on tenderness. Journal of Food Science, 31, 450-459.
35. McLoughlin, J. V. (1971). The death reaction and metabolism post mortem of porcine skeletal muscle. In: J. C. M. Hessel-de Heer, G. R. Schmidt, W. Sybesma & P. G. van der Wal (Eds.), Proceedings of 2nd International Symposium of Condition of Meat Quality (p. 123), Wageningen, The Netherlands: Pudoc.
36. Moller, A. J., & Jensen, P. (1993). Cold induced toughening in excised pork as affected by pH, R value and time at boning. Meat Science, 34, 1-12.
37. Moller, A. J., Kirkegaard, E., & Vestergaard, T. (1987). Tenderness of pork muscle as influenced by chilling rate and altered carcass suspension. Meat Science, 21, 275-286.
38. Moller, A. J., & Vestergaard, T. (1986). Effects of altered carcass suspension during rigor mortis on tenderness of pork loin. Meat Science, 18, 77-87.
39. Ouali, A., & Talmant, A. (1990). Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles. Meat Science, 28, 331-348.
40. Payne, R. W., Lane, P. W., Ainsley, A. E., Bicknell, K. E., Digby, P. G. N., Harding, S. A., Leech, P. K., Simpson, H. R., Todd, A. D., Verrier, P. J., & White, R. P. (1988). Genstat 5 reference manual. Oxford: Clarendon Press.
41. Pearson, A. M., & Dutson, T. R. (1985). Scientific basis for electrical stimulation. In D. H. Pearson, & T. R. Dutson (Eds.), Advances in meat research. Electrical stimulation (pp. 185-218). Westport CT: AVI Publishing Company.
42. Pike, M. M., Ringkob, T. P., Beekman, D. D., Koh, Y. O., & Gerthoffer, W. T. (1993). Quadratic relationship between early postmortem glycolytic rate and beef tenderness. Meat Science, 34, 13-26.
43. Polidori, P., Kauffman, R. G., & Valfre, F. (1996). The effect of electrical stimulation on meat quality: a review. Italian Journal of Food Science, 3, 183-199.
44. Rees, M. P., Trout, G., & Warner, R. D. (2002a). Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning. Meat Science, 60, 113-124.
45. Rees, M. P., Trout, G., & Warner, R. D. (2002b). Tenderness of pork M. longissimus thoracis et lumborum after accelerated boning. Part II Effect of post-slaughter ageing. Meat Science, 61, 215-224.
46. Savell, J. W. (1979). Industry acceptance of electrical stimulation. Proceedings Reciprocal Meat Conference of the American Meat Science Association, 3, 31.
47. Shaw, F. D., Eustace, I. J., & Warner, R. D. (1996). Electrical stimulation of lamb carcasses. 42nd International Congress of Meat Science and Technology, 42, 410-411.
48. Shorthose, W. R., Powell, V. H., & Harris, P. V. (1986). Influence of electrical stimulation, cooling rates and aging on shear force values of chilled lamb. Journal of Food Science, 51, 889-892.
49. Swartz, D. R., Greaser, M. L., & Marsh, B. B. (1993). Structural studies of rigor bovine myofibrils using fluorescence microscopy. II. Influence of sarcomere length on the binding of myosin subfragment-1, alpha-actinin and G-actin to rigor myofibrils. Meat Science, 33, 157-190.
50. Takahashi, G., Lochner, J. V., & Marsh, B. B. (1984). Effects of low frequency electrical stimulation on beef tenderness. Meat Science, 11, 207-225.
51. Taylor, A., & Martoccia, L. (1992). The effect of low voltage and high voltage electrical stimulation on pork quality. 38th International Congress of Meat Science and Technology, 38, 431-434.
52. Taylor, A. A., & Martoccia, L. (1995). The effect of low voltage and high voltage electrical stimulation on pork quality. Meat Science, 59, 319-326.
53. Taylor, A. A., Nute, G. R., & Warkup, C. C. (1995). The effect of chilling, electrical stimulation and conditioning of pork eating quality. Meat Science, 39, 339-347.
54. Taylor, A., Perry, A., & Warkup, C. (1992). Improving pork quality by electrical stimulation or hip suspension of carcasses. 38th International Congress of Meat Science and Technology, 38, 439-442.
55. Taylor, A. A., & Tantikov, M. Z. (1992). Effect of different electrical stimulation and chilling treatments on pork quality. Meat Science, 31, 381-395.
56. Unruh, J. A., Kastner, C. L., Kropf, D. H., Dikeman, M. E., & Hunt, M. C. (1986). Effects of low voltage electrical stimulation during exsanguination on meat quality and display colour stability. Meat Science, 18, 281-293.
57. Warner, R. D., Kauffman, R. G., & Russell, R. L. (1993). Quality attributes of major porcine muscles: a comparison with the longissimus lumborum. Meat Science, 33, 359-372.
58. Warris, P. D., Brown, S. N., Nute, G. R., Knowles, T. G., Edwards, J. E., Perry, A. M., & Johnson, S. P. (1995). Potential interactions between the effects of preslaughter stress and post mortem electrical stimulation of the carcasses on meat quality in pigs. Meat Science, 41, 55-68.
59. Wismer-Pedersen, J. (1959). Quality of pork in relation to rate of pH change post mortem. Food Research, 24, 711-727.