title: Meat quality and cooking attributes of thawed pork with different low field NMR T(21).
abstract: A relationship of low field NMR T(2) components to meat quality and cooking attributes of pork was investigated. Longissimus muscle was removed from 23 pig carcasses at 24h postmortem for meat quality measurements and cooking test. Frozen samples were classified into three groups by LF-NMR T(21) of thawed samples: A (<40ms), B (40-44ms) and C (>44ms). There were significant differences (P<0.05) in pH, lightness (L* value) and pressing loss among the three groups. Cooking time to attain 70°C was slightly lower in group C than the other groups. Shear force value of cooked samples was not affected by T(21). The component T(21) correlated (P<0.05) with L* value, muscle pH and pressing loss, while L* value correlated (P<0.05) with thawing loss and muscle pH. Therefore, combined LF-NMR and color measurements could be a good way to differentiate water holding capacity of pork.
authors.affiliation: Key Laboratory of Meat Processing and Quality Control, MOE, National Center of Meat Quality and Safety Control, MOST, College of Food Science and Technology,Nanjing Agricultural University, Nanjing, 210095, PR China
authors.forename: Chunbao
authors.initials: C
authors.lastname: Li
authors.forename: Dengyong
authors.initials: D
authors.lastname: Liu
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
authors.forename: Xinglian
authors.initials: X
authors.lastname: Xu
authors.forename: Jun
authors.initials: J
authors.lastname: Qi
authors.forename: Peilei
authors.initials: P
authors.lastname: Shi
authors.forename: Tianlan
authors.initials: T
authors.lastname: Xia
mesh_terms: D000818:Animals; D003116:Color; D003296:Cooking; D005615:Freezing; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D013314:Stress, Mechanical; D013552:Swine; D014867:Water / Q000502:physiology*
chemical_list: D014867:Water