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1997•Korean Journal of Food Science and TechnologyRequires access

Color and Water Holding Capacity of PSE, RSE, RFN and DFD Pork

Cheon-Jei Kim, Hong-Yang Park, Young‐Chul Jung, Jong-Ok Kang, Chang Hyun Lee, Eui-Soo Lee

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Abstract

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p was r=0.61, drip loss increased with increasing . Also drip loss were moderately correlated with (r=-0.47), with (r=-0.52). When drip loss was predictable from and WHC, was superior to evaluation by WHC.

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What this paper is about

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p was r=0.61, drip loss increased with increasing . Also drip loss were moderately correlated with (r=-0.47), with (r=-0.52). When drip loss was predictable from and WHC, was superior to evaluation by WHC.

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Available abstract

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p was r=0.61, drip loss increased with increasing . Also drip loss were moderately correlated with (r=-0.47), with (r=-0.52). When drip loss was predictable from and WHC, was superior to evaluation by WHC.

Key concepts: Lightness, Water holding capacity, Chemistry, Food science, Longissimus dorsi, Longissimus, Filter paper, Animal science

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