The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation
Citation
Ngapo, T.M., Vachon, L. (2017). The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation. Meat Science, [online] 133 166-172. http://dx.doi.org/10.1016/j.meatsci.2017.07.002
Plain language summary
Tenderisation and flavour development are achieved through protein degradation when meat is aged. This protein degradation is most often estimated by a method based on the turbidity of homogenised samples. This turbidity method requires multiple centrifugation steps and measurement of protein concentration. Recently, particle size analyses have been suggested as an alternative, less time-consuming method to that based on turbidity. This study examined the effect of sample preparation conditions on particle size characteristics of pork loin during ageing. Researchers found that only the slowest of four homogeniser speeds and the smallest of two homogenisers was able to distinguish different periods of pork ageing. Weak or inconsistent correlations with shear force suggest that adoption of particle size analyses as a method of tenderness classification is unlikely. Rather, researchers concluded that the true value lies in the detailed profiles of particle size distributions obtained with meat ageing.
Abstract
Particle size analysis has been proposed as a measure of myofibrillar fragmentation resulting from post-mortem proteolysis in meat. The aim of this study was to examine the effect of homogenisation speed, dispersing aggregate size and centrifugation on particle size characteristics of pork loin. Particle size characteristics were significantly (P ≤ 0.023) greater for samples aged 2 than 8 d for all but the 80 and 90% quantiles. Differentiation with ageing was only achieved when homogenised at 11,000 rpm using the smaller dispersing aggregate (9 vs 13 mm rotor diameters). Centrifugation had no effect on particle size characteristics. Significant correlations with MFI (r = − 0.40 to − 0.81, P < 0.001) and shear force in meat aged at 3.7 °C (r = 0.36–0.47; P < 0.001) were observed. Weak or inconsistent correlations with shear force suggest adoption of particle size analyses as a method of tenderness classification unlikely. Rather, value lies in the detailed profiles of particle size distributions with meat ageing.