Physicochemical properties of MUSCULUS LONGISSIMUS LUMBORUM in normal and pale, soft exudative pork meat

S. Ribarski, N. Ivanov, D. Miteva, I. Penchev

Abstract: The aim of the present study was to determine the physicochemical properties of normal and pale, soft, exudative (PSE) pork meat. The research was conducted in a slaughterhouse in the Stara Zagora region. The study subjects were pigs weighing 90–100 kg. After measuring pH values of Musculus Longissimus Lumborum at 45 min and 24 hour post mortem, two groups of carcasses were formed: first group – with signs of PSE meat (with рН45 < 5.8
and temperature > 36 ºС) and second group – normal meat (рН45 > 5.8 and temperature < 35 ºC). After cooling of carcasses for 24 h, samples from Musculus Longissimus Lumborum were collected for analysis. With respect to meat chemical analysis, there were no significant differences between PSE and normal pork. As technological traits were concerned, the tenderness of PSE meat was insignificantly higher (294.71 ºP) than that of normal meat (269.33 ºP).

Keywords: exudative meat; meat quality; pale; soft

Date published: 2018-03-14