title: Duplication of the pale, soft, and exudative condition starting with normal postmortem pork.
abstract: The objective of the current study was to create an in vitro model that duplicated the development of PSE pork. Postrigor pork chops with various pH values and normal color were vacuum-packaged, and heated at approximately 42 degrees C for various times (0, 15, 30, 60, 120, or 240 min), or heated to temperatures that occur early postmortem (34, 37, 39, or 42 degrees C for 60 or 120 min) in a water bath. Chops were cooled and allowed to bloom, after which changes in Minolta and Hunter color values were assessed, and purge loss was determined. Warming postrigor pork with normal color and pH to early postmortem body temperature for various times successfully duplicated the characteristics of PSE pork. After 60 to 120 min at 42 degrees C or above, chops with pH < 5.8 lightened until L values were similar to those typical of PSE pork (Minolta L = 61.0). Change in chop color depended on length of time the samples were warmed, as well as on pH. Below 34 degrees C, temperature had no (P > or = 0.28) effect on color (Minolta L, a, b, and Hunter L*, a*, b*); however, at higher temperatures, color change depended on pH and warming time. A comparison of the time and temperature relationships for changes in lightness and purge suggested that the mechanisms of the two processes are not identical. The similarities in the dynamic range of color change, change in absolute color values, and time frame for changes in vitro and in vivo suggest similarity of the processes creating PSE in a carcass and in the in vitro model.
authors.affiliation: Department of Animal Sciences, University of Illinois at Urbana-Champaign, Urbana, 61801, USA.
authors.forename: K
authors.initials: K
authors.lastname: Freise
authors.forename: S
authors.initials: S
authors.lastname: Brewer
authors.forename: J
authors.initials: J
authors.lastname: Novakofski
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D013552:Swine; D013696:Temperature; D013997:Time Factors