title: Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology.
abstract: Based on single factor experiments, NaCl concentration, adenosine 5'-monophosphate (AMP) concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design, and the shear force and cooking loss were response values for regression analysis. According to the statistical models, it showed that all independent variables had significant effects on shear force and cooking loss, and optimal values were at the NaCl concentration of 4.15%, AMP concentration of 22.27 mmol/L and temperature of 16.70°C, which was determined with three-dimensional response surface diagrams and contour plots. Under this condition, the observed shear force and cooking loss were 0.625 kg and 8.07%, respectively, exhibiting a good agreement with their predicted values, showing the good applicability and feasibility of response surface methodology (RSM) for improving pork tenderness. Compared with control pig muscles, AMP combined with NaCl treatment demonstrated significant effects on improvement of meat tenderness and reduction of cooking loss. Therefore, AMP could be regarded as an effective tenderization agent for pork.
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.|Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, China.
authors.forename: Shaoying
authors.initials: S
authors.lastname: Deng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Daoying
authors.initials: D
authors.lastname: Wang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Muhan
authors.initials: M
authors.lastname: Zhang
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Zhiming
authors.initials: Z
authors.lastname: Geng
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Chong
authors.initials: C
authors.lastname: Sun
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Huan
authors.initials: H
authors.lastname: Bian
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Weimin
authors.initials: W
authors.lastname: Xu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Yongzhi
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Fang
authors.initials: F
authors.lastname: Liu
authors.affiliation: Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China.
authors.forename: Haihong
authors.initials: H
authors.lastname: Wu
mesh_terms: D000249:Adenosine Monophosphate / Q000032:analysis; D000818:Animals; D003296:Cooking; D004338:Drug Combinations; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D008460:Meat / Q000032:analysis; D018482:Muscle, Skeletal; D010206:Papain; D033081:Shear Strength; D012965:Sodium Chloride / Q000032:analysis; D012982:Sodium, Dietary; D013552:Swine; D013696:Temperature
chemical_list: D004338:Drug Combinations; D012982:Sodium, Dietary; C032508:meat tenderizer; D000249:Adenosine Monophosphate; D012965:Sodium Chloride; D010206:Papain
keywords: AMP; cooking loss; pork; response surface methodology; shear force