Abstract
PSE (pale, soft and exudative)-like muscle was prepared from ordinary pork under conditions of incubation and low pH. For assessment of PSE quality of the meat, transmission (TM) value of the extracted sarcoplasmic protein was measured. Water holding capacity (WHC), sausage cooking loss (CL) and texture were then determined for comparison with the control sample prepared without incubation or reduced pH. The color of the cooked sample cured with nitrite was examined for possible relation with PSE. With decrease in pH for PSE-simulation, TM value was noted to increase, thus indicating denaturation of the sarcoplasmic protein to take place. WHC (M/T value with filter-paper method) decreased gradually with PSE quality. A negative relationship was noted between WHC and CL. WHC and CL of the PSE-like meat were less than those of the control sample. The Hunter value for color appeared to enhance as L- and b-, and decrease as a-value. L*a* and b* showed essentially the same behavior. Meat sample color was a pale weak red. With increase in PSE, reduction in texture quality became apparent. The sausage under consideration would thus have little market.
