Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8502771 | Meat Science | 2018 | 9 Pages |
Abstract
This study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2-4â¯Â°C) for 4â¯weeks or at SC temperature (around â1â¯Â°C) for 12â¯weeks. Storage at SC temperatures slowed down the rate of proteolysis in pork loins, so that final levels of most indicators for proteolysis, including after 12â¯weeks of SC storage were similar to those after 4â¯weeks at CH conditions. Consequently, the texture of SC pork under extended storage was not so different to that of CH pork. However, total amino acid content peaked by the end of SC storage, pointing out to a potential ongoing exopeptidase activity. Overall, proteolysis seemed to be slowed down in pork at SC conditions, with similar levels for most indicators after 12â¯weeks of SC storage or 4â¯weeks at CH conditions.
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Authors
Luigi Pomponio, Christian Bukh, Jorge Ruiz-Carrascal,