Pork loin two-toning and drip loss in relation to steak cross-section anatomical position, plasma and exudate glucose

• Autor(a) principal: Ramos,Patricia Maloso
• Data de Publicação: 2014
• Outros Autores: Delgado,Eduardo Francisquine
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Scientia Agrícola (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000400002
• topic: Longissimus dorsi; color; glycolytic metabolism; quality

Perception of color and its relationship to water holding capacity are important for defining the yield and quality of the pork production process. The aim of this study was to identify the relationship among color measurements taken at various anatomical positions in the cross-sectional surface of pork loin steak, and measurements of fluid exudation and its glucose concentration, as well as the impact on these attributes due to plasma glucose at slaughter. Two assays were conducted sequentially: i) investigation of the surface color parameters at different anatomical positions in the pork loin cross-section and their relationship to general exudation; and ii) the effect of plasma glucose levels on surface color variables, drip loss and glucose exudate concentration in three anatomical regions in the steak. The L* value of the ventro-lateral region, in the first assay, had the highest correlation with average steak drip loss at all anatomical points, exudation increasing proportionally between 48 and 72 h. The hue angle was also positively correlated with drip loss and lightness. The drip loss was greater when the animals had high plasma glucose, especially in the intermediate and lateral regions of the steak surface. The intermediate region presented greater lightness and lower redness. The plasma and glucose exudate concentrations, potential indicators of the muscle glycolytic metabolism, were related to color and drip loss. These variables can be influenced by the anatomical region inside the muscle, impacting the ability to retain water, two-toning occurrence and overall pork loin quality.