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Influence of freeze-thawed cycles on pork quality

OBJECTIVE: This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle. METHODS: A total of 20 three-crossbred pigs (Duroc×[Large White×Landrace]) were randomly obtained from a...

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Autores principales: Tippala, Tiprawee, Koomkrong, Nunyarat, Kayan, Autchara
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255891/
https://www.ncbi.nlm.nih.gov/pubmed/33171034
http://dx.doi.org/10.5713/ajas.20.0416
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author Tippala, Tiprawee
Koomkrong, Nunyarat
Kayan, Autchara
author_facet Tippala, Tiprawee
Koomkrong, Nunyarat
Kayan, Autchara
author_sort Tippala, Tiprawee
collection PubMed
description OBJECTIVE: This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle. METHODS: A total of 20 three-crossbred pigs (Duroc×[Large White×Landrace]) were randomly obtained from a commercial slaughterhouse in Thailand. Muscle samples were immediately taken from 10 to 11th of the longissimus dorsi for histochemical analysis. The muscles were cut into 2.54 cm-thick chops. A minimum of 20 chops were used for each treatment (fresh meat, freeze-thawed 1 and 2 cycles). Individually chops were packaged in polyethylene bags and frozen at −20°C for 6 months followed by thawing in refrigerator at 4°C for 24 h (the 1st freeze-thawed cycle). The freeze-thawed procedure was repeated for two cycles (the 2nd freeze-thawed cycle). Thawing loss, shear force value, citrate synthase activity and muscle fiber characteristics were determined on the muscles. RESULTS: Results showed that increasing of freeze-thawed cycle increased the thawing loss (p<0.01) and citrate synthase activity (p<0.001). Shear force value of fresh meat was higher than freeze-thawed 1 and 2 cycles (F-T 1 cycle and F-T 2 cycles). Freeze-thawed cycles affected muscle characteristics. Muscle fiber area and muscle fiber diameter decreased with an increasing number of freeze-thawed cycles (p<0.001), while the thickness of endomysium and perimysium were increased (p<0.001). CONCLUSION: Repeated freeze-thawed cycles degraded muscle fiber structure and deteriorated pork quality.
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spelling pubmed-82558912021-08-01 Influence of freeze-thawed cycles on pork quality Tippala, Tiprawee Koomkrong, Nunyarat Kayan, Autchara Anim Biosci Article OBJECTIVE: This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle. METHODS: A total of 20 three-crossbred pigs (Duroc×[Large White×Landrace]) were randomly obtained from a commercial slaughterhouse in Thailand. Muscle samples were immediately taken from 10 to 11th of the longissimus dorsi for histochemical analysis. The muscles were cut into 2.54 cm-thick chops. A minimum of 20 chops were used for each treatment (fresh meat, freeze-thawed 1 and 2 cycles). Individually chops were packaged in polyethylene bags and frozen at −20°C for 6 months followed by thawing in refrigerator at 4°C for 24 h (the 1st freeze-thawed cycle). The freeze-thawed procedure was repeated for two cycles (the 2nd freeze-thawed cycle). Thawing loss, shear force value, citrate synthase activity and muscle fiber characteristics were determined on the muscles. RESULTS: Results showed that increasing of freeze-thawed cycle increased the thawing loss (p<0.01) and citrate synthase activity (p<0.001). Shear force value of fresh meat was higher than freeze-thawed 1 and 2 cycles (F-T 1 cycle and F-T 2 cycles). Freeze-thawed cycles affected muscle characteristics. Muscle fiber area and muscle fiber diameter decreased with an increasing number of freeze-thawed cycles (p<0.001), while the thickness of endomysium and perimysium were increased (p<0.001). CONCLUSION: Repeated freeze-thawed cycles degraded muscle fiber structure and deteriorated pork quality. Animal Bioscience 2021-08 2020-11-03 /pmc/articles/PMC8255891/ /pubmed/33171034 http://dx.doi.org/10.5713/ajas.20.0416 Text en Copyright © 2021 by Animal Bioscience https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Article
Tippala, Tiprawee
Koomkrong, Nunyarat
Kayan, Autchara
Influence of freeze-thawed cycles on pork quality
title Influence of freeze-thawed cycles on pork quality
title_full Influence of freeze-thawed cycles on pork quality
title_fullStr Influence of freeze-thawed cycles on pork quality
title_full_unstemmed Influence of freeze-thawed cycles on pork quality
title_short Influence of freeze-thawed cycles on pork quality
title_sort influence of freeze-thawed cycles on pork quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255891/
https://www.ncbi.nlm.nih.gov/pubmed/33171034
http://dx.doi.org/10.5713/ajas.20.0416
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