The effect of pale, soft and exudative meat on the quality of canned pork in gravy

Meat Science 123 (2017) 29–34

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The effect of pale, soft and exudative meat on the quality of canned pork in gravy Tomasz Florowski ⁎, Anna Florowska, Marta Chmiel, Lech Adamczak, Dorota Pietrzak, Magdalena Ruchlicka Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland

a r t i c l e

i n f o

Article history: Received 8 September 2015 Received in revised form 15 June 2016 Accepted 23 August 2016 Available online 25 August 2016 Keywords: Canned meat product Pork in own gravy Color Meat quality PSE pork

a b s t r a c t The objective of the study was to evaluate the use of PSE meat in the production of sterilized pork type canned meat in its own gravy. Canned meat products were produced with 50% of PSE meat as well as with 100% PSE meat, and compared with canned meat products of good quality (RFN). It was found that decreased quality of PSE meat had a small impact on the quality of canned meat products. Substitution of both 50% as well as the total quantity of RFN meat with PSE meat did not affect the course of the sterilization process, neither increase the quantity of excreted fat and jelly in canned meat. It also had no effect on the instrumentally-measured parameters of texture and neither did it affect different sensory quality features, including the overall desirability of the product. The PSE canned meat product were characterized by higher values of L* and b* color parameters. © 2016 Elsevier Ltd. All rights reserved.

1. Introduction The issue of the occurrence of PSE pork meat has been of interest to researchers for many years (Adzitey & Nurul, 2011; Barbut et al., 2008; Joo, Kauffman, Kim, & Park, 1999; Kauffman, Cassens, Scherer, & Meeker, 1992; O'Neil, Lynch, Troy, Buckley, & Kerry, 2003b; Rosenvold & Andersen, 2003; Warriss, Brown, & Paściak, 2006; Van de Perre, Permentier, De Bie, Verbeke, & Geers, 2010). Today, the mechanism of the occurrence of this defect in meat is well understood (Barbut et al., 2008; Bowker, Grant, Forrest, & Gerrard, 2000). There are also known genetic and environmental factors promoting its occurrence, among which the most important relate to pigs carrying the RYR1T gene (Cherel et al., 2010; Guàrdia et al., 2009) and the lack of maintenance of good animal welfare during pre-slaughter handling of animals, especially directly prior to slaughter (Gajana, Nkukwana, Marume, & Muchenje, 2013; Van de Perre et al., 2010). Despite the clear understanding of PSE meat, the relatively high frequency of its occurrence is still a significant problem in many countries. It is estimated that the incidence of this quality defect, with different degrees of intensity, remains between a few percentage points (Faucitano et al., 2010; Scanga et al., 2003) and even N30% (Santos, Roseiro, Goncalves, & Melo, 1994; Schilling et al., 2004). Because the formation of the PSE defect is influenced by many different factors (Pisula & Florowski, 2006; Rosenvold & Andersen, 2003), it can be assumed that, at present, it is practically impossible to completely eliminate its

⁎ Corresponding author. E-mail address: tomasz_fl[email protected] (T. Florowski).

http://dx.doi.org/10.1016/j.meatsci.2016.08.009 0309-1740/© 2016 Elsevier Ltd. All rights reserved.

occurrence under the large-scale production conditions. The meat industry will thus be exposed to losses associated with the occurrence of such raw material (Kuo & Chu, 2003; Schilling, Mink, Gochenour, Marriott, & Alvarado, 2003). The processing yield of PSE meat requires additional actions aimed at reducing its adverse impact on the quality of the finished product. Most commonly, these actions include the use of functional additives, such as phosphates (Kobyliński & Florowski, 2012; Torley, D'Arcy, & Trout, 2000), soy proteins (Florowski, Florowska, Kur, & Pisula, 2013; Motzer, Carpenter, Reynolds, & Lyon, 1998), collagen proteins (Florowski et al., 2013; Schilling et al., 2003), and hydrocolloids (Schilling et al., 2004), or the use of transglutaminase enzymes (Katayama, Chin, Yoshihara, & Muguruma, 2006). Attempts have also been made to use extracts from mechanically deboned turkey meat (MDTM) (Li & Wick, 2001). To reduce the adverse impact of PSE on meat product quality, attempts have also been made to mix it in the production process with meat of good quality, most commonly in the proportions 25%–50% for PSE and 50%–75% for RFN meat (Kuo & Chu, 2003; Motzer et al., 1998; Schilling et al., 2003; Schilling et al., 2004). There have also been attempts to modify the production technology of products containing PSE meat, for example using restructuring technology (Florowski, Florowska, Adamczak, Kur, & Pisula, 2014; Motzer et al., 1998; Schilling, Marriott, & Acton, 2001). The above methods, although allowing the production of a finished product of acceptable quality from PSE meat, are associated with additional costs related to the use of functional additives, or require modification of production technology. Moreover, they often lead to the production of products with decreased market value in comparison to those products which are produced from good quality meat.

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T. Florowski et al. / Meat Science 123 (2017) 29–34

Production of sterilized pork-type meat in its own gravy seems to be an interesting alternative to utilizing PSE meat, which has not been previously described in the scientific literature. The purpose of making an attempt to utilize PSE meat in the production of such types of products results from their characteristics. In the production of pork-type canned meat in its own gravy, the meat is grinded and then mixed, which could lead to the unification of the quality of meat batter; thereby, minimizing the risk of the development of point quality defects of the product. An additional advantage is that after opening canned meat of this type, the presence of jelly on the surface of the block of meat is required (thermal drip in the form of jelly). In this case, reduced water-holding capacity characteristics for PSE meat and an increased quantity of thermal drip may not necessarily constitute an adverse feature translating into product quality. The objective of the study was to determine the possibility of utilizing PSE meat in the production of sterilized pork-type canned meat in its own gravy. In the studies, we produced both canned meat with a 50% proportion of PSE meat as well as PSE meat exclusively. The effect of PSE meat on the sterilization parameters of canned meat products and their quality characteristics were determined.

2. Materials and methods 2.1. Samples Material used for the study consisted of pork meat (m. semimembranosus) with PSE defect and normal-quality meat (RFN). The material was derived from the industrial slaughter of pigs. The animals were diverse in terms of the genotype and environmental conditions of breeding. Pigs were subjected to electrical stunning and bled in a hanging position. Cooling of the carcasses was performed via the two-stage method (I stage: temperature of about −10 °C for 1–2 h; II stage: temperature of 0–4 °C for about 22 h). Meat cutting and its quality classification were done about 24 h after pigs' slaughter, directly on the cutting lines of a meat processing plant. Classification of PSE and RFN material was based on the results of visual assessment and the results of the measurement of electrical conductivity (EC). EC classification method is very useful for detecting PSE meat (Garrido, Pedauyé, Bañon, López, & Laencina, 1995). To measure electrical conductivity (EC), Meat Quality Tester type MT-03 (Department of Microprocessor Technology EXE, Poznan, Poland) was used. The measurement was performed by thrusting an electrode into meat across the muscle fibers. In the classification, an accepted value of criterion was established at the level of 10 mS (N 10 mS = PSE meat; b 10 mS = RFN meat) recommended by the device manufacturer. The average value of the electrical conductivity of PSE meat was established at 12.1 mS and 8.1 mS for PSE and RFN meat, respectively. To ensure that collected meat is of good quality or that it is PSE after the EC classification additional visual classification was conducted. Visual classification was conducted after removal of fat deposits from the surface of the meat samples and after mechanical removal of the membrane. From the group of samples classified based on the measurements of electrical conductivity as PSE, for further studies only those samples were selected that were characterized by very light color, an unusual, too “loose” and delaminating structure and excessive wateriness of the surface. Among the group of samples classified based on the measurement of electrical conductivity as RFN, for further studies only those samples with a normal, pink-red color, concise structure and surface, without signs of excessive wateriness were selected. A total number of 12 samples of RFN meat and 12 samples of PSE meat with an average weight of 1100 g per sample were selected. The selected meat samples were vacuum packed in polyethylene bags, frozen and stored in a cold store at a temperature of −22 °C for about two weeks. On the day prior to production of canned meat, meat samples were thawed in a cooling room at a temperature of 4–6 °C for about 24 h. From the thawed meat, after removal of the

thawing loss, sterilized pork-type canned meat products in their own gravy were produced. 2.2. Production of sterilized pork-type canned meat in its own gravy The processing technology and the formula for pork-type canned meat in its own gravy were taken from industrial practice, adjusting to experimental conditions on a semi-technical scale. Four independent production series were carried out. The formula for canned meat products is shown in Table 1. The meat was cut to form cubes with sides of approximately 2 cm. Ten percent of the meat provided with the recipe (depending on the variant of canned meat product, this was RFN, PSE or RFN and PSE meat) was scalded in water at 90 °C for 5 min and then ground in a laboratory grinder (MESKO AL. 2–4, MESKO-AGD Sp. z o.o., Skarżysko-Kamienna, Poland) equipped with a grid with holes of 4.5 mm diameter. Fresh onion was shredded by hand and fried for 15 min (until golden color). After frying, the onion was placed on a sieve to separate the fat, and then minced in laboratory grinder equipped with a grid with holes of 4.5 mm diameter. Pork rinds derived from porkshank were scalded for 10 min in water at a temperature of 90 °C. Then, the rinds were filtered and ground in a laboratory equipped with a grid with holes of 4.5 mm diameter. In the production, flavored spices (pepper, marjoram) from the manufacturer Kamis (Wólka Kosowska, Poland) were used. Meat batters were prepared in a mixer (Kenwood Major typ KM 800, Kenwood Ltd., Havant, England), mixing for 2 min until a uniform distribution of the ingredients was obtained. Then, steel cans with a diameter of 76 mm and a height of 54 mm were filled with the batters by introducing 200 g of stuffing into each package. For each product variant in each test series, 5 cans were prepared. After filling the packages, they were left for 1 h at 18–20 °C to align the initial temperature of the batters prior to the sterilization process, and then sealed using a semi-automatic closing machine (Nov-Handy Novopacké, Wahlstedt, Germany). In each test series, in two cans, i.e. one filled with batter made from PSE meat and the other one made from RFN meat, a hole was made in the middle of its height and a special feedthrough was placed inside, enabling installation of sensors (TrackSense® PRO Logger, Ellab, Hilleroed, Denmark) to control the parameters of the sterilization process. The sensors recorded the temperature inside the autoclave and in the geometric center of the can every 30 s, with an accuracy of 0.1 °C. The length of the probe of the sensors was adjusted to the diameter of the cans (76 mm) and enabled the location of probe tips in the geometric center of the package. Cans with batter were randomly placed inside the water-steam autoclave (A-125E, Jugema, Środa Wielkopolska, Poland) initially preheated to 90 °C. The heating time of the autoclave to sterilization temperature (121.1 °C) was established at approximately 10 min. The proper sterilization was performed for 45 min, allowing their required commercial sterilization value of F0 ≥ 3 of cans to be obtained. After the sterilization process, cans were cooled for 15 min until the temperature inside reached 85–90 °C, maintaining an overpressure of about 0.1 MPa in the autoclave. After adjusting the pressure inside the autoclave to atmospheric pressure, the system was opened and the cans were dried and placed in the stock. The sensors used to measure parameters of sterilization were removed from the cans and transferred Table 1 Formulation of canned pork in its own gravy made of different levels of PSE meat (g). Type of formulation

RFN meat PSE meat Pork rind Onion Salt Pepper Marjoram

100% RFN

50% RFN + 50% PSE

100% PSE

900 − 72 9.7 17.5 0.97 0.19

450 450 72 9.7 17.5 0.97 0.19

− 900 72 9.7 17.5 0.97 0.19

T. Florowski et al. / Meat Science 123 (2017) 29–34

to an adapter allowing the readout of the recorded data to a computer program (ValSiute™, Ellab, Hilleroed, Denmark). The program also allowed for the calculation of F0 sterilization values (for the reference temperature of 121.1 °C). Evaluation of the quality of canned meat was carried out 6 weeks after their production. It covered the assessment of the contribution of the excreted fat and jelly in the canned meat, texture parameters, color components in CIEL*a*b* system, content of basic chemical components, value of TBARS indicator and sensory quality. 2.3. Determination of the proportion of jelly and melted fat in canned meat Determination of the proportion of jelly and melted fat was performed according to PN-85/A-82056 (PCS, 1985). The canned meat products were opened from both sides and the content was pushed out onto a flat surface. Then, the meat block was precisely purified from jelly and melted fat (via scraping with a knife) and weighed. The result was expressed as a percentage in relation to the net weight of the canned meat batch. For each variant of the product, the proportion of jelly and melted fat was determined in triplicate, taking an average value as the result. 2.4. Measurement of product texture parameters The measurements of shear and penetration force of the product were conducted using a Zwicki 1120 (Zwick GmbH & Co., Ulm, Germany) universal testing machine. Samples were cut from the block of meat, after purification from jelly and melted fat and removal of approximately 1 cm of the outer layer. After cutting, the samples were packed in polyethylene bags and conditioned at 20 °C for 1.5 h to align their temperature. Cubes of 20 mm × 20 mm × 50 mm dimension were used as samples for measuring the shear force. Cutting was made using a Warner-Bratzler adapter with a flat knife. The maximum force needed to cut the sample at a speed of movement of the measuring head of 50 mm/ min was measured. For each variant of canned meat, the measurement was repeated six times, taking the average value as the result. As samples for measuring the penetration force, cylinders were used with a diameter of 50 mm and a height of 40 mm. To measure the maximum force required for immersion inside the sample of metal, a flat-felled mandrel of a diameter of 13 mm to a depth of 15 mm with the speed of movement of the measuring head of 50 mm/min was used. For each canned meat variant, the measurement was repeated six times, taking the average value as the result. 2.5. Color measurement of meat and canned meat product The L*, a*, and b* color components were determined with the use of CIEL*a*b* (CIE, 1986) at the surface of the freshly cut canned meat product using a Minolta CR200 colorimeter (Minolta, Osaka, Japan; light source D65, observer 2°, a measuring head hole 8 mm). Each measurement was performed 6 times. The mean value was used as the assay result.

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determined by the Soxhlet method according to PN-ISO 1444:2000 (PCS, 2000b) using a B-811 Büchi Extraction System (Büchi Labortechnik AG, Essen, Germany) using a 30-cycle extraction with petroleum ether.

2.7. Determination of TBARS indicator of the product TBARS content was determined using a modified method of Shahidi (1990). In each of four replications of the experiment after 6 weeks of storage, one canned meat for each formulation was opened, the meat block was purified from jelly and melted fat and then it was ground through a 3 mm plate and thoroughly mixed. For each formulation, 2 g of canned meat samples were taken and mixed with 5 ml of 10% (w/w) trichloroacetic acid in plastic centrifugal tubes using a glass rod for 2 min. Then, 5 ml of 0.02 M 2-thiobarbituric acid was added, the tubes were closed and mixed using a glass rod for the next 2 min. Subsequently, the samples were centrifuged at 4000 rpm for 10 min (Sigma 4K15centrifuge, rotor 12,166, Osterode am Harz, Germany). The supernatant was filtered into glass tubes. The tubes were covered with polyethylene foil and heated for 35 min in a water bath at a temperature of 100 °C. Afterwards, the absorbance was read at 532 nm using a UV/VIS spectrophotometer (Hitachi U-1100, Hitachi Corporation, Ltd., Tokyo, Japan). The TBARS were reported as malondialdehyde (MDA) equivalents (mg MDA/kg of product) using a standard curve with malonaldehydebis (dimethylacetal).

2.8. Sensory analysis of canned meat Sensory analysis of canned meat was carried out by quantitative descriptive analysis (QDA) (Baryłko-Pikielna & Matuszewska, 2009). The assessment was conducted by a group composed of 8 individuals, trained in terms of the evaluated parameters. In the preparatory procedure, factors influencing the sensory quality, including the characteristic features of canned meat in its own gravity, were selected and defined. The intensity of the taste and smell of meat as well as tenderness and juiciness of canned food samples were evaluated. Descriptors were evaluated quantitatively on a 10-centimeter linear scale with defined items. To determine the tenderness, the following defined items were adopted: very tender, disintegrating - little tenderness, concise; for juiciness: dry – juiciness and little noticeable - intense for taste and smell of meat. Based on individual results for each descriptor, the average value and basic dimension of the dispersion of results were determined. Moreover, the consumers also made an assessment of the desirability of taste, smell of the product and the overall desirability of the product with the use of a 10-centimeter linear scale with such items as undesirable - desirable. As samples for sensory evaluation, slices were used which had been cut from a block of meat purified from fat and jelly, with a thickness of about 2 cm. Prior to measurement, the samples were placed in plastic sealed containers and conditioned at 20 °C for 15 min.

2.6. Chemical analysis of canned meat products 2.9. Statistical analysis Meat blocks, after removal from the can, were precisely purified from jelly and melted fat. Then, samples of canned meat products were ground two times in a laboratory grinder (Zelmer SA, Rzeszów, Poland) through a 3 mm plate. The percentage content of water, protein and fat was determined in samples according to Polish standards. Water content was determined by drying a sample of the product of the mass equal to 3 g at 105 °C to a constant weight in accordance with PN-ISO 1442:2000 (PCS, 2000a). Protein content was determined by the Kjeldahl method in accordance with PN-A84018:1975 (PCS, 1975) with the use of a Kjeltec System 1026 Distilling Unit (Foss Tecator, Höganäs, Sweden). The content of fat was

The results were statistically analyzed using Statgraphics 4.1. Plus software (Statistical Graphics Corp., Rockville, MD, USA). To determine the significant differences between the average values of parameters characterizing the course of the sterilization process, the Student t-test was used at a significance level α = 0.05. To determine the significance of differences between the average values of quality features of canned meat with different proportions of PSE meat, one-way analysis of variance (One-Way ANOVA) was used. Significant differences between treatments were verified using Tukey's test at a significance level of α = 0.05.

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T. Florowski et al. / Meat Science 123 (2017) 29–34

3. Results and discussion 3.1. The amount of jelly and fat excreted, as well as texture parameters of canned meat

Table 3 Color parameters (average ± standard deviation) of canned pork in its own gravy made of different levels of PSE meat. Type of meat used in production 100% RFN

The average amount of excreted fat and the resulting jelly in canned products from RFN meat was established at the level of 21.8%. In cans containing 50% and 100% of PSE meat, this amount was slightly higher, i.e. by 1.1 and 1.8% unit, respectively (Table 2). Differences in the amount of excreted fat and jelly between particular variants of canned meat were not significant (P N 0.05). This indicates that the high level of thermal drip of PSE meat (Kuo & Chu, 2003; O'Neil, Lynch, Troy, Buckley, & Kerry, 2003a) have no effect on amount of leakage occurring inside the container during the sterilization process. Most likely, no significant influence related to the use of PSE meat on the amount of excreted fat and jelly in the package of canned meat results from decreased amounts of water content, or water and fat in PSE meat. The effect of PSE meat on the texture parameters of pork-type canned meat in its own gravy was analyzed based on measurements of penetration and shear force. It was found that the use of PSE meat have no significant (P N 0.05) effect on the texture parameters of analyzed canned meat products (Table 2). According to Müller (1991) and Barbut et al. (2008), PSE meat is characterized by higher penetration and shear force in comparison to RFN meat, although some authors indicate no significant differences (Van Oeckel & Warnants, 2003). In terms of meat block produced from ground meat, its binding ability is affected by the gelation ability of muscle proteins extracted on the surface of meat pieces during mixing or massaging. Muscle proteins of PSE meat are characterized by impaired functional properties including gelation, which result from i.e. denaturing properties occurring during enhanced post-mortem glycolysis (Bañón, Gil, Granados, & Garrido, 1998; Joo et al., 1999; Lee et al., 2000). The progress of adverse changes in denaturation may vary depending on the rate of post-mortem glycolysis and the level to which the pH of meat decreases. In terms of pork-type canned meat in its own gravy, probably the processing technology itself including intentional denaturation of part of a material batch and a very short mixing of the batter causes that using of PSE meat have no effect on a deterioration of the texture parameters of canned meat. 3.2. Color parameters It was found that the use of PSE meat in the production of pork-type canned meat in its own gravy, even using a 50% proportion of such raw material, resulted in a product characterized by different color compared to the color of canned meat produced exclusively from RFN meat (Table 3). Canned meat produced exclusively from PSE meat and a 50% proportion of PSE meat were characterized by a greater lightness of color and decreased value of the a* component. In addition, canned meat products produced only from PSE meat were characterized by significantly (P b 0.05) higher values of the b* color component in comparison to canned meat produced from RFN meat. The observed differences in terms of L* and b* color component values were significantly affected by the color of the raw material. The significant influence of the color of the raw material on the color of the product has been highlighted by many authors utilizing PSE meat. O'Neil et al. (2003a), when examining the impact of PSE meat on the quality of cured cooked hams, found that

CIE L* CIE a* CIE b*

a

61.17 ± 0.76 9.66a ± 0.87 7.59a ± 0.95

50% RFN + 50% PSE b

63.16 ± 1.03 8.32b ± 0.38 8.24ab ± 0.61

100% PSE b

64.70 ± 0.82 7.51b ± 0.51 9.20b ± 0.26

P value b0.01 b0.01 b0.05

Means in the row with different letters are significantly different (P b 0.05).

hams produced from PSE meat were significantly lighter as compared to those produced from RFN meat. Moreover, Motzer et al. (1998) reported differences (P b 0.05) between cooked 0, 50, and 100% PSE products with CIE L* values of 62.24, 64.7, and 66.57, respectively. As suggested by Schilling et al. (2004), lightness would not be a problem when 0%– 25% PSE pork is incorporated into the meat product, but results will vary depending on the type of processed product being formulated and the severity of the PSE condition in the raw material. 3.3. Chemical compositions and TBARS value It was found that the use of PSE meat (even at a level of 50%) in the production of sterilized pork-type canned meat in its own gravy had a significant impact on the content of basic chemical components in the block of canned meat (Table 4). PSE meat products, or those containing 50% PSE meat, were characterized by significantly (P b 0.05) lower water content, higher protein content and lower fat content in comparison to RFN meat products. Most likely, the observed differences in the content of water, protein and fat in the canned meat block were affected by differences in the content of these components in the raw material, i.e. in PSE and RFN meat. Lower water content and higher protein content in PSE meat, as compared to RFN meat, may result from greater drip and thawing loss. In contrast, a lower content of intramuscular fat in PSE meat may result from the fact that this defect is observed more frequently in pig meat characterized by higher meatiness, and therefore decreased fat content (Florowski, Pisula, Pietrzak, & Kamyczek, 2007b). Significant differences in the content of basic chemical components of meat products produced from different proportions of PSE meat were also indicated by Kuo and Chu (2003). Producing the Chinese sausages made from normal and different levels of PSE pork (100% Normal, 50% Normal + 50% PSE and 100% PSE), these authors found that sausages made from 100% PSE pork had lower moisture and fat content, but higher protein content than those of the 100% Normal and the 50% Normal + 50% PSE treatments. In our studies, the influence of the substitution of RFN meat by PSE meat on the TBARS indicator value of the canned meat block was evaluated. According to the studies conducted by Fox, Wolfram, Kemp, and Langlois (1980) and Florowski et al. (2007), PSE meat after storage is characterized by higher TBARS values in comparison to good quality meat. The factors affecting the increased susceptibility of PSE meat to oxidation processes may be related to low pH resulting in, among others, denaturation of proteins with antioxidant properties, cell damage and exposing membrane lipids to free radicals (Nam, Du, Jo, & Ahn, 2002). The adverse effect of low meat pH on the value of TBARS indicator is highlighted by many authors (Chen, Forrest, Peng, Pratt, &

Table 2 Amount of excreted fat and jelly, texture parameters (average ± standard deviation) of canned pork in its own gravy made of different levels of PSE meat. Type of meat used in production

Proportion of excreted fat and jelly (%) Penetration force (N) Share force (N) a

NS - not significant (P N 0.05).

100% RFN

50% RFN + 50% PSE

100% PSE

P value

21.8 ± 2.1 27.5 ± 5.4 38.7 ± 2.6

22.9 ± 1.7 30.3 ± 4.3 40.4 ± 5.0

23.6 ± 1.7 35.1 ± 3.4 41.3 ± 3.6

NSa NS NS

T. Florowski et al. / Meat Science 123 (2017) 29–34 Table 4 Chemical compositions and TBARS values (average ± standard deviation) of canned pork in its own gravy made of different levels of PSE meat. Type of meat used in production 100% RFN

50% RFN + 50% PSE

64.8a ± 0.2 25.7a ± 0.3 7.2a ± 0.2 0.32 ± 0.13

Moisture (%) Protein (%) Fat (%) TBARS (mg MDA/kg meat)

64.1b ± 0.3 26.9b ± 0.3 6.6b ± 0.1 0.35 ± 0.13

100% PSE

P value

63.0c ± 0.3 27.7c ± 0.3 6.6b ± 0.2 0.41 ± 0.13

b0.001 b0.001 b0.001 NS#

Means in the row with different letters are significantly different (P b 0.05). # NS - not significant (P N 0.05).

Judge, 1993; Hansen et al., 2004; Yasosky, Aberle, Peng, Mills, & Judge, 1984). Based on the conducted studies, however, no significant effect (P N 0.05) was observed of the substitution of RFN meat by PSE meat on the content of TBARS in the production of sterilized pork-type canned meat in its own gravy (Table 4). This indicates that during utilization of PSE meat in the production of sterilized pork-type canned meat in its own gravy, its increased susceptibility to oxidation does not translate negatively into the quality of the product. Such an adverse impact of PSE meat on the oxidative stability of the product was indicated by O'Neil et al. (2003a) in the cooked hams. No differences between the values of TBARS indicator of analyzed sterilized canned meat products produced from PSE and RFN meat were probably due to the lack of contact during storage between the block meat of the canned product and atmospheric oxygen. Therefore, the obtained results indicate that canned meat can be a good product for the utilization of PSE meat thanks to the packaging used. 3.4. Sensory properties It was found that substitution of RFN meat with PSE meat, even using total substitution, had no significant effect on the intensity of the odor, taste of the meat, juiciness or tenderness of the meat block. Moreover, no effect was observed as a result of the substitution of RFN meat by PSE meat on the desirability of smell, taste and the overall desirability of the product (Table 5). This indicates that canned products in their own gravy (without the use of any special processing technology) can be a good product for the utilization of PSE meat. The lack of any significant effect of PSE meat on the sensory quality of processed meat is noted by many authors. Flores, Armero, Aristoy, and Toldrá (1999) report that cooked pork loin of PSE and RFN did not differ significantly in terms of the texture assessed by sensory parameters (juiciness and hardness) and descriptors describing aromatic and taste properties. Bañón et al. (1998) report that the use of PSE meat in the production of dry-cured ham had no effect on their sensory quality. The lack of a significant effect of the addition of PSE meat on the flavor of hams is also indicated by Person et al. (2005). The adverse impact of PSE meat on the sensory quality of the products was reported in the studies conducted by Kuo and Chu (2003). These authors report that Chinese

sausages made with PSE pork had lower sensory texture, flavor and overall acceptability scores than the control samples (100% RFN). An increase in the proportion of PSE meat from 50% to 100% in the product resulted in a significant reduction in the scores awarded for these differentiators. It can, therefore, be assumed that the effect of the addition of PSE meat on the sensory quality of the products may be dependent on the type of product and the amount of PSE meat introduced. In addition, product formulation may also be important, in particular the amount of water introduced. According to the studies conducted by Florowski et al. (2014), with a relatively small amount of water introduced into the meat batter and application of restructure technology, one can obtain a product of a sensory quality similar to the product made of RFN meat from PSE meat.

3.5. Sterilization process The course of the sterilization process of canned meat was evaluated based on the temperature in the geometric center of canned meat and F0 sterilization value. Comparing the parameters of the sterilization process of canned meat produced from RFN and PSE meat, no significant (P N 0.05) differences were observed (Table 6).

4. Conclusions Based on the conducted survey it can be concluded that there is a possibility of utilization of PSE meat in the production of sterilized pork-type canned meat in its own gravy. Substitution of both 50% as well as total RFN meat with PSE meat had no significant impact on the course of the sterilization process of canned meat products. It did not also result in an increased quantity of excreted fat and jelly and had no effect on the instrumentally-measured texture parameters. Many of sensory quality discriminants including the overall desirability of the product also did not vary. The only negative feature of PSE meat which affected the quality of the product was the color. PSE canned meat was characterized by a lighter color and a higher proportion of b* color component. Therefore, further research is required to determine the potential color improvement of pork-type canned meat in its own gravy produced from PSE meat.

Table 6 Changes in temperature and the F value in the geometric center of canned meat produced from RFN and PSE meat during sterilization and cooling. Time Temperature (min) in autoclave (°C)

0 5 10 15 20 25 30 35 40 45 50 55 60 65 70

Table 5 Sensory properties (average ± standard deviation) of canned pork in its own gravy made of different levels of PSE meat. Type of meat used in production

Meat odor Meat taste Juiciness Tenderness Odor desirability Taste desirability Overall desirability a

100% RFN

50% RFN + 50% PSE

100% PSE

P value

6.7 ± 0.6 5.9 ± 1.1 5.2 ± 0.7 4.6 ± 1.4 7.0 ± 0.4 6.5 ± 0.8 6.4 ± 1.1

5.5 ± 1.0 6.6 ± 0.6 4.1 ± 0.8 4.0 ± 0.5 7.0 ± 1.1 6.9 ± 0.9 6.5 ± 0.7

5.9 ± 0.8 6.2 ± 0.8 4.9 ± 0.9 4.4 ± 0.2 7.2 ± 0.3 6.5 ± 0.4 6.4 ± 0.5

NSa NS NS NS NS NS NS

NS - not significant (P N 0.05).

33

a

90.6 113.5 119.2 120.5 120.4 121.3 120.3 120.7 120.2 119.9 120.9 120.6 53.8 16.0 14.8

Temperature in the geometric center of canned pork in gravy (°C) Made of RFN meat

Made of PSE meat

20.5 23.5 32.8 49.9 67.1 82.2 93.3 101.4 107.1 111.1 114.0 116.0 115.1 92.4 84.0

20.6 22.0 29.3 46.5 64.5 80.1 92.1 100.5 106.5 110.7 113.7 115.8 116.0 100.9 88.9

NS - not significant (P N 0.05).

P value

Value of F0 sterilization value determined for canned pork in gravy

P value

Made of Made of RFN PSE meat meat NSa NS NS NS NS NS NS NS NS NS NS NS NS NS NS

≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 0.02 0.13 0.46 1.16 2.39 4.14 4.68 4.68

≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 ≤0.01 0.02 0.11 0.40 1.05 2.21 3.93 4.62 4.64

NS NS NS NS NS NS NS NS

34

T. Florowski et al. / Meat Science 123 (2017) 29–34

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