A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Tomasz Lesiów; Youling L. Xiong

doi:10.1016/j.meatsci.2012.11.022

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Tomasz Lesiów, Youling L. Xiong

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

34 Scopus citations

Abstract

The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35°C for 7h followed by chilling to 4°C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4°C), PSE muscle had consistently lower pH_2h (5.46 vs. 5.74) and pH_4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P<0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35°C offers a simple and consistent method to produce PSE pork.

Original language	English
Pages (from-to)	489-494
Number of pages	6
Journal	Meat Science
Volume	93
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2012.11.022
State	Published - Mar 2013

Bibliographical note

Funding Information:
The sabbatical opportunity extended to the primary author (TL) and the technical assistance of Yongbiao Shang are acknowledged. This research was supported by NRI/CSREES/USDA, USA (Grant 2008-35503-18790 ).

Keywords

Color
PH
PSE pork
Protein solubility

ASJC Scopus subject areas

Food Science

Access to Document

10.1016/j.meatsci.2012.11.022

Cite this

@article{4a8e9269849f4ccba3b5bf6398e8db90,

title = "A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork",

abstract = "The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35°C for 7h followed by chilling to 4°C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4°C), PSE muscle had consistently lower pH2h (5.46 vs. 5.74) and pH4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P<0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35°C offers a simple and consistent method to produce PSE pork.",

keywords = "Color, PH, PSE pork, Protein solubility",

author = "Tomasz Lesi{\'o}w and Xiong, {Youling L.}",

note = "Funding Information: The sabbatical opportunity extended to the primary author (TL) and the technical assistance of Yongbiao Shang are acknowledged. This research was supported by NRI/CSREES/USDA, USA (Grant 2008-35503-18790 ).",

year = "2013",

month = mar,

doi = "10.1016/j.meatsci.2012.11.022",

language = "English",

volume = "93",

pages = "489--494",

number = "3",

}

TY - JOUR

T1 - A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

AU - Lesiów, Tomasz

AU - Xiong, Youling L.

N1 - Funding Information: The sabbatical opportunity extended to the primary author (TL) and the technical assistance of Yongbiao Shang are acknowledged. This research was supported by NRI/CSREES/USDA, USA (Grant 2008-35503-18790 ).

PY - 2013/3

Y1 - 2013/3

N2 - The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35°C for 7h followed by chilling to 4°C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4°C), PSE muscle had consistently lower pH2h (5.46 vs. 5.74) and pH4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P<0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35°C offers a simple and consistent method to produce PSE pork.

AB - The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork. A PSE condition was induced by incubation of 30-min postmortem Longissimus muscle at 35°C for 7h followed by chilling to 4°C. Compared to normal red, firm and non-exudative (RFN) pork (kept at 4°C), PSE muscle had consistently lower pH2h (5.46 vs. 5.74) and pH4h (5.35 vs. 5.52), higher L* (lightness) value (56.5 vs. 51.0), and reduced protein solubility and thermal stability (enthalpy and temperature) than RFN muscle (P<0.05). The highly reproducible results indicate that incubation of muscle immediately postmortem at 35°C offers a simple and consistent method to produce PSE pork.

KW - Color

KW - PH

KW - PSE pork

KW - Protein solubility

UR - http://www.scopus.com/inward/record.url?scp=84872371913&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84872371913&partnerID=8YFLogxK

U2 - 10.1016/j.meatsci.2012.11.022

DO - 10.1016/j.meatsci.2012.11.022

M3 - Article

C2 - 23273455

AN - SCOPUS:84872371913

SN - 0309-1740

VL - 93

SP - 489

EP - 494

JO - Meat Science

JF - Meat Science

IS - 3

ER -

A simple, reliable and reproductive method to obtain experimental pale, soft and exudative (PSE) pork

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

Access to Document

Other files and links

Fingerprint

Cite this