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6.2 pH Measurements and Samples Classification
Meat pH directly was measured in the pectorals major
muscle using a pH metro (Ama-Digit) coupled to a
probe electrode, The initial (pHi) and final (pHf) pH
were measured at 15 min and 24 h postmortem at 4
℃
in triplicate, as reported in Olivo et al (2001). Samples
were classified as PSE or normal meat samples based
on previously established parameters associated with
pH (Oba et al., 2009). PSE samples presented values
of pH≤5.80 and normal meat samples had valued of
pH>5.80 (Kissel et al., 2009).
6.3 Water Holding Capacity (WHC) Measurement
To determine water holding capacity 2 g meat cubes
were placed between two circles of filter paper placed
on two glass plates. A 10 kg weight was placed on the
top glass plate for 5 minutes, after which samples
were weighed, as the quantity of water loss was
calculated as the difference between initial and final
weights (Kissel et al., 2009; Hamm, 1960).
6.4 Drip loss (DL) and Emulsion Stability (ES)
Drip loss was determined by keeping breast fillet
under conditions that simulate retail sale. Samples
were placed on polystyrene trays, covered with
permeable plastic film, and stored at (3±1)
℃
for 72 h.
Drip loss (DL) was calculated as the difference
between initial and final weights (Northcutt et al.,
1994; Hamm, 1960; Komiyama et al., 2008).
Emulsion stability (ES) was measured immediately
after the cutter phase as described in Kissel et al
(2009). The ES was measured according to the
method described in Lin and Zayas (1987). Briefly, 25
g of the emulsion meat was weighed in centrifuge
tubes, subjected to a thermal treatment of 70
℃
for 30
minutes and centrifuged at 4 000 rpm for 3 minutes.
The measured supernatant was expressed in percent of
emulsion stability.
Acknowledgement
This study was supported with a grant from the Technical Food Industries
Company.
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