The Influence Of Raw Meat Attributes On Quality Of Meat Products

In order to study the influence of raw meat attributes on meat productsprocessing quality, the meat quality indicators of physicochemical properties andprocessing performance of different cuts （neck, fore hock, loin and ham）, thelongissimus dorsi muscle of barrows and gilts, CO2stunning and electrical stunning,different state （hot fresh meat, chilled meat, prolonged chilled meat and frozen/thawedmeat） were determined，and then the texture characteristics and sensory evaluation ofsausage, roast and cooked ham processed by different raw meat were analysised.The results showed that the fat content of pork neck is higher than other cuts, butits fat lost easily duiring heating; the color of the pork fore hock was deeper andredder,its water holding capacity and tenderness were the best among the four parts;the nutrient value of the pork loin wa s better than other parts, but its pH value at24hpost-mortem was the lowest of all four cuts and its color, water holding capacity andtenderness were relatively poor; the pH value and the heating rate of the ham was thehighest of all. In terms of sausage, the quality of sausage made by pork fore hock wasbetter than other cuts, and pork neck and ham was in the second palace, the yield ratioof sausage processed by pork loin was the lowest and its quality was worse; to roast,the yield ratio and quality of roast made by pork neck and fore hock was higher thanpork loin and ham; cooked ham processed by pork loin and ham had higher texturevalue and better structural state and taste, but their yield ratio and sensory quality suchas color,tenderness and juicness was relatively low, in contrast, cooked ham made bypork neck and fore hock had better quality.Gender had obviously effect on meat quality of pork. The water content oflongissimus dorsi muscle of barrows was lower than that of gilts （74.40%vs75.16%）,but its fat content was about1.5times higher than that of the gilts, the longissimusdorsi muscle of barrows had higher pH value at24h post-mortem （5.85vs5.66） andbetter water holding capacity than those of gilts, but lower redness（0.52vs0.92）,higher cooking loss （24.05%vs21.76%） and poorer tenderness （Warner-Braziershearing force,5.10kg vs3.79kg）than gilts. Sausage and roast processed by gilts meathad relatively lower yield ratio and poor color, but its sensory quality was better thanbrrows meat on the whole; cooked ham processed by gilts meat had better sensoryquality of flavour, structal state and taste, but its color, tenderness and juiceness was worse than brrows meat, the quality of cooked ham made by different genders had noobvious difference. Taking all indicators into consideration, barrows meat was moreappropriate for the processing of high-quality chilled meat, but its color andtenderness should be improved; and the gilts meat was more suitable for meatproducts like sausages and roast. The flavour score of sausage, roast and cooked hamprocessed by brrows meat was worse than gilts meat, thus, it was necessary toimprove the flavour quality of products made by brrows meat in order to promote itseating quality.Stunning methods had significant effects on water content, pH40（pH value at40h post-mortem）, color and cooking loss of pork LD. The water content （75.38%vs74.69%）, pH40（5.70vs5.56）, a*values （1.41vs-0.43）, ΔE values （51.26vs43.79）and cooking loss （27.81%vs22.66%） of the LD of CO₂stunning was significantlyhigher than those of electrical stunning （P＜0.05）, while its L*values wassignificantly lower （P＜0.05）. Additionally, the heating rate, tenderness, thaw loss,drop loss and press loss of CO₂stunning pork was relatively lower than those ofelectrical stunning, but not significant. In the aspect of meat products, overall, thequality of sausage, roast and cooked ham made by CO₂stunning meat was better thanelectrical stunning meat.Fresh meat had highest pH（5.97） and water holding capacity of all,but itsredness（-0.75） and tenderness（Warner-Brazier shearing force,8.91kg） were poorest;pH（5.66） and water holding capacity of chilled meat preceded only by fresh meat,and it had better nutrient value,color,tenderness（WBS,3.79kg）, and lowest heatingrate（4.03℃/（s/g））; except for higher heating rate（4.62vs4.03℃/（s/g））,the otherquality of prolonged chilled meat was poorer than chilled meat; frozen/thawed meathad highest tendernes（s2.86kg）and heating rat（e5.08℃/（s/g））,but the other qualitywas worse. Taking all indicators into consideration, because of lower cooking lossand firm texture, when utilizing fresh meat for meat products processing, it wouldpromoted the yield and texture attributes of meat products, and as a result of lowerfreezing and thawing loss,fresh meat was more suitable as frozen meat for long-termstorage; chilled meat was better material for meat products like sausage, roast andcooked meat, but its capital cost was higher; and with the chilling time prolonged, itsquality declined fast, at the same time after the procedure of chilling,freezing andthawing, the quality of frozen/thawed meat was worse, too, the yield and quality ofsausage, roast and cooked ham made by prolonged chilled and frozen/thawed meat was lower.In a word, in terms of raw meat, the quality of CO₂stunning meat, barrows meat,fore hock and chilled meat was relatively better, on the contrary, the quality ofelectrical stunning meat, gilts meat, loin, prolonged chilled meat and frozen/thawedmeat was relatively worse. As far as high-grade sausage, roast and cooked ham withhigher meat content and few additives, the quality of raw meat had crucial influenceof meat products quality. Sausage, roast and cooked ham processed by fore hock,neck, CO₂stunning meat, chilled meat and fresh meat had higher yield ratio and betterquality. When talking about gender, sausage and roast processed by gilts meat hadrelatively lower yield ratio and worse color than barrows meat, but its other sensoryquality was relatively better. The quality of sausage, roast and cooked ham processedby prolonged chilled meat and frozen/thawed meat was worse than others, therefore,prolonged chilled and frozen/thawed meat were not good choices for high-grade meatproducts processing...