Meat quality and cooking attributes of thawed pork with different low field NMR T_(21)

摘要

A relationship of low field NMR T2 components to meat quality and cooking attributes of pork was investigat-ed. Longissimus muscle was removed from 23 pig carcasses at 24 h postmortem for meat quality measure-ments and cooking test. Frozen samples were classified into three groups by LF-NMR T_(21) of thawed samples: A (<40 ms), B (40-44 ms) and C (> 44 ms). There were significant differences (P<0.05) in pH, light-ness (L~* value) and pressing loss among the three groups. Cooking time to attain 70 ℃ was slightly lower in group C than the other groups. Shear force value of cooked samples was not affected by T_(21). The component T_(21) correlated (P<0.05) with L~* value, muscle pH and pressing loss, while L~* value correlated (P<0.05) with thawing loss and muscle pH. Therefore, combined LF-NMR and color measurements could be a good way to differentiate water holding capacity of pork.