Changes in the Water-holding Capacity of Pork during Post-mortem Aging
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Abstract:
The longissimus dorsi muscle of Sanyuan pig was used as the research object, the changes in the cooking loss rate, drip loss rate, storage loss rate, shear force and pH value were examined at the 4 th, 8 th, 12 th, 16 th, 20 th, 24 th, 28 th, 32 th and 36 th h, and the changing trend of water-holding capacity of pork during post-mortem aging was studied. The results showed that the cooking loss rate increased first and then decreased, with the maximum value of 32.80% at the 20 th h; the storage loss rate and drip loss rate decreased first, then increased and finally decreased; the shear force increased significantly within the range of the 4 th~12 th h, with the maximum of 62.29 N at the 12 th h. The overall pH trend showed a decrease, an increase, then a decrease, and finally level-off. Among which, there were a significant negative correlation between the aging time and shear force (p<0.01), a very significant negative correlation between the pH value and cooking loss rate (p<0.01), and a strong correlation between the drip loss rate and storage loss rate (p<0.01). In summary, the water-holding capacity of pork showed a changing trend of a decrease followed by an increase within 36 hours of post-mortem aging, with the peak point of rigor mortis (postmortem rigidity) within the 12 th~16 th h before the post-rigor phase and maturation stage. The results of this study can provide basic indices and reference basis for further in-depth studies on the changing trend and mechanism of pork tenderness during postmortem aging.
