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Pig Journal Volume: 52
Publication date: November 2003

Refereed Section

CHARACTERISATION OF COOKED HAM QUALITY USING EARLY POST-MORTEM MEASUREMENTS
C. McDonagh, A.M. Mullen, D.J. Troy, H. Walsh and J.P.Kerry

Abstract
Meat quality comparisons were carried out on hams produced from Mm. semimembranosus (SM) muscles showing evidence of PSE (pale soft exudative) and normal muscles. The use of early post-mortem measurements to characterise the quality of the final cooked product was also investigated. A total of six normal and seven PSE carcases were selected on the basis of pH45min readings from the Mm. longissimus dorsi (LD); pH and electrical conductivity (EC) measurements were recorded in both the LD and SM muscles at 3, 6 and 24hr post-mortem. CIE L*a*b* and percentage reflectance (%R) values were measured on the surface of the SM at 3, 6 and 24hr post-mortem. The muscles were excised after the 24hr measurements were complete and CIE L*a*b*, reflectance and Japanese colour scores (JPCS) were recorded on the exposed surfaces of the SM and LD muscles. Hams were processed using current commercial guidelines and meat quality comparisons carried out on PSE versus normal products. Quality measurements included visual assessment, cook loss, sliceabilty, colour, moisture content, water holding capacity (WHC) and instrumental textural components.

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