Reduced scald time does not influence ultimate pork quality.
Meat Sci
; 194: 108958, 2022 Dec.
Article
en En
| MEDLINE
| ID: mdl-36081183
ABSTRACT
Fresh pork color is a function of pigment, and the pH and temperature conditions in the carcass postmortem. To explore the role of scald on color development, carcasses (n = 16) were subjected to either a 4- or 8-min scald. Semimembranosus (SM) muscle samples were collected before and after scalding, and at 24 h postmortem. A 50% reduction in scald time resulted in lighter color (L*) across the muscle early postmortem (P < 0.001), yet the 8-min scald treatment was lighter (P = 0.001) at 24 h. An interaction between scald time and sampling time showed in an increase in L* values at 4-min immediately following scald (P < 0.001). Two-hundred carcasses were then subjected to a modified scald time (6.5 min, or 7.5 min) in an industrial setting. Lowering scald time failed to recapitulate results. In fact, darker meat (L* value; P = 0.0166) was noted in the SM across longer scalds. These data suggest modest changes in scald time may not be responsible for changes in pork quality development.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Carne Roja
/
Carne de Cerdo
Límite:
Animals
Idioma:
En
Revista:
Meat Sci
Asunto de la revista:
CIENCIAS DA NUTRICAO
Año:
2022
Tipo del documento:
Article
País de afiliación:
Estados Unidos