In order to study the influence of the post-mortem acidification rate on the weight losses during the process of PDO Calabrian Capocollo, 90 carcasses from cross-bred pigs were examined. At 1, 3 and 6 h post mortem pH was measured in the loin (6th rib). Thirty-four carcasses were selected on the basis of pH decline at three hours: slow (No=11, pH3>6.20), intermediate (No=11, 5.91> pH3 ≤6.20), and fast (No=12, pH3 ≤5.90). Before and after curing and ripening, the weights of Capocollo were recorded and the respective losses (%) were calculated. On adjacent loin sample, at 1, 3 and 7 days post mortem measurements of pH, colour and water holding capacity (WHC) were recorded. Fast acidification was associated with a lighter colour and lower WHC of fresh meat while did not affect the losses of weight after curing and ripening which were very similar between the three groups.
EFFETTO DELLA DIVERSA VELOCITA’ DI CADUTA DEL PH POST MORTEM SUI CALI TECNOLOGICI DEL CAPOCOLLO CALABRESE / Nanni Costa L; Tassone F; Dall’Olio S; Carpino S; Russo V. - In: ATTI DELLA SOCIETÀ ITALIANA DELLE SCIENZE VETERINARIE. - ISSN 1825-4454. - ELETTRONICO. - 65:(2011), pp. 377-380.
EFFETTO DELLA DIVERSA VELOCITA’ DI CADUTA DEL PH POST MORTEM SUI CALI TECNOLOGICI DEL CAPOCOLLO CALABRESE
NANNI COSTA, LEONARDO;TASSONE, FRANCESCO;DALL'OLIO, STEFANIA;RUSSO, VINCENZO
2011
Abstract
In order to study the influence of the post-mortem acidification rate on the weight losses during the process of PDO Calabrian Capocollo, 90 carcasses from cross-bred pigs were examined. At 1, 3 and 6 h post mortem pH was measured in the loin (6th rib). Thirty-four carcasses were selected on the basis of pH decline at three hours: slow (No=11, pH3>6.20), intermediate (No=11, 5.91> pH3 ≤6.20), and fast (No=12, pH3 ≤5.90). Before and after curing and ripening, the weights of Capocollo were recorded and the respective losses (%) were calculated. On adjacent loin sample, at 1, 3 and 7 days post mortem measurements of pH, colour and water holding capacity (WHC) were recorded. Fast acidification was associated with a lighter colour and lower WHC of fresh meat while did not affect the losses of weight after curing and ripening which were very similar between the three groups.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
