Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2009
Volume 12
Issue 1
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Pyrcz J. , Kowalski R. , Danyluk B. , Bilska A. , Uchman W. 2009. THE EFFECT OF THE SHARE OF PSE MEAT ON PHYSICAL CHANGES IN COOKED HAMS, EJPAU 12(1), #05.
Available Online: http://www.ejpau.media.pl/volume12/issue1/abs-05.html

THE EFFECT OF THE SHARE OF PSE MEAT ON PHYSICAL CHANGES IN COOKED HAMS

Jan Pyrcz, Ryszard Kowalski, Bożena Danyluk, Agnieszka Bilska, Waldemar Uchman
Institute of Meat Technology, University of Life Sciences in Poznań, Poland

 

ABSTRACT


PSE meat is characterized by its pale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat. PSE meat is unsuitable for processed meats as well, as it results in products which have an undesirable pale color and are swimming in extra fluid. PSE condition results from an abnormally rapid drop in the pH of the carcass after slaughter. The aim of this research study was an attempt of technological optimization of quality of cooked hams produced with a share of PSE meat. The quality of experimental cooked hams were evaluated by determination: Lab colour, shear force and drip loss. The results of the performed investigations revealed that the 20% share of PSE meat in the material composition of experimental hams resulted in increased thermal drip and a deterioration of consistency in comparison to the reference sample produced from normal meat.

Key words: PSE meat, transglutaminase, quality.


Jan Pyrcz
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: janpyrcz@up.poznan.pl

Ryszard Kowalski
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54
email: kowalski@au.poznan.pl

Bożena Danyluk
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624 Poznań, Poland
ph (+48 61) 846 72 61
fax (+48 61) 846 72 54

Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl

Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Poznań, Poland
Wojska Polskiego 31, 60-624, Poznań, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.