Influence of the freezing procedure - Characteristics of normal pork, aswell as pork with PSE- and DFD-traits [German]

摘要

The aim of this study was to investigate the influence of two different freezing procedures on certain physicochemical and sensory features of normal-, PSE- and DFD-meat. The samples have been ranged into several test groups, according to the following selection-criteria: pH(24) value, length of the M. longissimus lumborum and the sensory evaluation of raw meat. The lowest physicochemical values (pH value, colour lightness, and water binding) have been found at PSE-meat. Compared to that, the normal meat was characterised by medium values, while DFD-meat showed the highest physicochemical results. Using the traditional freezing method with cold wind, the frozen meat showed lower pH values (ca. 0,2 unit) and higher heating losses (about 2,6 %) as that of frozen in liquid carbon dioxide. The organoleptic evaluation of pork revealed, that in case of DFD-meat the traditional slow freezing should be preferred. In this way a better sensory quality can be reached, as by freezing in liquid carbon dioxide.