Laboratory evaluation of commercial pork quality in Malaysia

Tan, Yi Wei (2015) Laboratory evaluation of commercial pork quality in Malaysia. [Project Paper] (Submitted)

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Abstract

This study aims to determine the commercial pork quality in Malaysia by laboratory evaluation. Laboratory measurements of pork quality, which include initial pH (pH45minute), ultimate pH (pH24hour), colour, shear force, drip loss and cooking loss, were done on longissimus dorsi collected from commercial three way crosses from Sarawak. The average initial and ultimate pH values were 6.88 and 5.76 respectively while the average shear force was 12.30 kg. For colour determination, the average lightness (L*), redness (a*) and yellow (b*) were 47.17, 5.64 and 16.58 respectively. Drip loss and cooking loss measured had an average of 10.31% and 27.81% respectively. Based on the results, some of the pork quality traits were significantly correlated, which include initial pH and drip loss (r = -0.667, p < 0.05), ultimate pH with L* (r = -0.678, p < 0.05) and b* (r = -0.637, p < 0.05), a* with shear force (r = -0.634, p < 0.05) and cooking loss (r = -0.744, p < 0.05). Two of the colour parameters, L* and b*, also had a positive significant correlation between each other (r = 0.887, p < 0.01). This data suggested that changes in the meat quality traits can affect each other. Except for higher shear force, the overall pork quality in Malaysia is acceptable when compared to other related studies.

Item Type:	Project Paper
Faculty:	Faculty of Veterinary Medicine
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	22 Jun 2022 06:02
Last Modified:	22 Jun 2022 06:02
URI:	http://psaspb.upm.edu.my/id/eprint/316

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