Effects of pH and Time of Grinding on Lipid Oxidation of Fresh Ground Pork |
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| Authors: | J. J. YASOSKY E. D. ABERLE I. C. PENG E. W. MILLS M. D. JUDGE |
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| Affiliation: | Author Judge is affiliated with the Dept. of Animal Science and authors Peng and Mills are affiliated with the Dept. of Food Science, Purdue Univ., West Lafayette, IN 47907.;Author Yasosky, formerly with Purdue, is now with The Pillsbury Co., Research &Development Laboratories, 311 Second St. Southeast, Minneapolis, MN 55414.;Author Aberle, formerly with Purdue, is now affiliated with the Dept. of Animal Science, Univ. of Nebraska, Lincoln, NE 68583. |
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| Abstract: | Experiments detected effects of pH on lipid oxidation of fresh ground pork. Pigs received antemortem epinephrine injections or postmortem carcass electrical stimulation to manipulate ultimate postmortem pH. High-pH (>6.10) samples had lower TBA values than low-pH samples. Nonsignificant difference in TBA values between high-pH prerigor- and postrigor-ground samples indicated that, at common high pH, time of grinding had no effect on lipid oxidation. Differences in TBA values between prerigor high- and low-pH samples and postrigor high- and low-pH samples indicated that, with identical grinding treatments, inhibition of oxidation occurred at high pH. Metmyoglobin was relatively high in both low- and high-pH muscle and was not catalytically active at high pH. |
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