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Early post mortem metabolism and structural changes from 3 to 24 h, together with pH, temperature and impedance Py development were investigated in 37 Duroc×Landrace×Large White (DLY) pigs covering a range of drip loss from 2.2 to 12.6%. Multivariate statistical analysis was used to assess the impacts of different metabolites, pH and temperature, impedance,(More)
To obtain a further understanding of the nature of the multiexponential T(2) relaxation seen in muscle tissue water (myowater), relaxation measurements were carried out on whole, minced, and homogenized pork of three different qualities with regard to water-holding capacity (normal, red soft exudative, and dark firm dry). Whole, minced, and homogenized pork(More)
In order to investigate if cooking loss and Napole Yield can be predicted from various fresh meat characteristics, pH (1, 15, 30, 60, 120 min and 24 h post mortem), temperature (1, 15, 30, 60, 120 min and 24 h post mortem), water-holding capacity (Honikel's drip loss method and centrifugation loss), and NMR T2 relaxation 24 h post mortem were measured in(More)
This paper reviews current knowledge about factors of importance for pork quality with special emphasis on technological quality attributes. It is evident that production and slaughter factors can be used to control technological quality traits. However, most of the present knowledge is based on studies investigating the influence of a single or at the most(More)
Consumers' awareness of food quality has never been more pronounced. Meat forms a substantial part of the food consumption, and accordingly techniques to control the quality of meat are needed. In addition, a better understanding of how basic biochemical and biophysical factors influence the final meat quality is also required for optimization of the(More)
Laccase-catalyzed polymerization of tyrosine and tyrosine-containing peptides was studied in the presence and absence of ferulic acid (FA). Advanced spectroscopic methods such as MALDI-TOF MS, EPR, FTIR microscopy and HPLC-fluorescence, as well as more conventional analytical tools: oxygen consumption measurements and SDS/PAGE were used in the reaction(More)
This paper reviews current knowledge on the distribution and mobility of water in muscle (myowater) ante- and post mortem and factors affecting these in relation to fresh meat quality parameters; water-holding capacity (WHC), tenderness and juiciness. NMR transverse relaxometry (T(2)) using bench-top Low-Field Nuclear Magnetic Resonance (LF-NMR) has(More)
An overview of myoglobin-initiated lipid oxidation in simple model systems, muscle, and muscle-based foods is presented. The potential role of myoglobin spin and redox states in initiating lipid oxidation is reviewed. Proposed mechanisms for myoglobin-initiated lipid oxidation in muscle tissue (pH 7.4) and meat (pH 5.5) are evaluated with the purpose of(More)
The correlation between transverse relaxation, T(2,) and water holding capacity (WHC) determined either by Honikels bag method (Honikel, 1998) or centrifugation has been investigated in meat samples from m. longissimus dorsi (LD) 24 h post mortem from 74 pigs. Bi-exponential analysis of the transverse relaxation, T(2), showed highly significant correlations(More)
Proteome analysis was used to investigate the relation between changes in postmortem proteome of porcine muscle and tenderness development. Muscle samples were taken at slaughter and 72 h postmortem, and the registered changes in the proteome were related to Warner-Bratzler shear force. One hundred and three protein spots were found to change significantly(More)