Improving pork quality by reducing the incidence of P.S.E. pork

dc.creatorOwen, Brian Lee
dc.date.available2011-02-18T18:57:52Z
dc.date.issued1995-05
dc.degree.departmentAnimal and Food Sciencesen_US
dc.description.abstractPork quality has been variously defined, resulting in considerable confusion within the industry. To some people, quality includes factors associated with quantitative yields, as well as factors contributing to palatability. Meat scientists define fresh meat quality as those factors associated with the palatability of fresh and cured products and economic losses during processing aind distribution (Bray, 1966). The consumer, in the final analysis of pork quality, is concerned with tenderness, juiciness and flavor of the cooked product. In carcasses, the factors most commonly associated with these traits are color, texture and firmness of muscle and quantity of intramuscular fat (marbling). Pork muscles after adequate postmortem chilling vary widely in color and gross morphology (firmness and structure) (Bray, 1966). These differences in muscle color, firmness and texture are attributable to variations in postmortem changes in muscle that are heavily influenced by the antemortem conditions to which an animal is exposed. A common problem in the pork industry is pale, soft and exudative (PSE) pork that is caused by stressful conditions preslaughter and is related to the genetic makeup of the animal. The Livestock Conservation Institute (Meade and Miller, 1990) estimated that the pork industry loses $32 million annually because of PSE pork. In a survey at Wisconsin (Forrest et al., 1963) involving about 15,000 hams, 18% were PSE and the daily incidence varied widely. More recent studies in slaughter plants have shown that PSE levels fluctuate from 2 to 30%, depending on the conditions in the slaughter plant and the weather. PSE pork is characterized by muscle that is more pale than normal in color, soft in texture, and moist or exudative after a normal 18 to 24-h chilling period. PSE muscle lacks acceptable water holding or binding capacity. Because the muscle proteins cannot hold normal quantities of water, they show excessive cooking £ind processing losses, and the palatability and processing qualities vary widely from those of normal muscle. As a result of these quality defects, producers incur discounts on PSE pork. The processing industry is affected by PSE in the production of boneless hams and boneless loins, resulting in an economic loss on products such as cured hams, pork sausage cind boneless loin exports to Japan.
dc.format.mimetypeapplication/pdf
dc.identifier.urihttp://hdl.handle.net/2346/8812en_US
dc.language.isoeng
dc.publisherTexas Tech Universityen_US
dc.rights.availabilityUnrestricted.
dc.subjectPorken_US
dc.titleImproving pork quality by reducing the incidence of P.S.E. pork
dc.typeThesis
thesis.degree.departmentAnimal and Food Science
thesis.degree.disciplineAnimal and Food Sciences
thesis.degree.grantorTexas Tech University
thesis.degree.levelMasters
thesis.degree.nameM.S.

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