Hullberg, Anja
- Department of Molecular Sciences, Swedish University of Agricultural Sciences
Abstract
The relationships between water distribution, measured with low-field NMR (LF-NMR) transverse (T-2) relaxometry and sensory properties in tumbled and non-tumbled cured-smoked loins from 30 female Hampshire crossbred pigs were investigated. Upon distributed analysis of the T-2 relaxation, three populations centred at about 2, 40 and 600-800 ms, respectively, were detected. Clear differences in the characteristics of the intermediate population (T-21) were observed between loins from carriers and non-carriers of the RN- allele, which implies differences in water-protein interactions between the two genotypes. PLS regressions between NMR T-2 variables and sensory attributes revealed significant correlations between NMR T-2 variables and the sensory attributes juiciness, acidulous taste and meat taste, which mainly could be ascribed to the T-21 time constant. In addition, the number of unappealing pores assessed by the sensory panel was highly related to the relative T-2 populations, implying that the microstructure is directly reflected in the NMR T-2 populations. However, prediction of the processing yield fro m NMR T-2 variables was poor. The correlation improved when RN genotypes and tumbling conditions were included as predictors. Thus, other effects of tumbling treatments and RN genotypes unrelated to NMR T-2 relaxation were observed. (c) 2004 Elsevier Ltd. All rights reserved
Keywords
NMR T2 relaxation; Sensory perception; Water-holding capacity; Technological meat quality; Tumbling; RN genotype; Cured-smoked pork
Published in
Meat Science
2005, volume: 69, number: 4, pages: 709-720
Publisher: ELSEVIER SCI LTD
SLU Authors
UKÄ Subject classification
Animal and Dairy Science
Veterinary Science
Food Science
Publication identifier
- DOI: https://doi.org/10.1016/j.meatsci.2004.11.003
Permanent link to this page (URI)
https://res.slu.se/id/publ/7183