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Antioxidant supplementation is ineffective to reduce the frequency of PSE-like zones in pork hams

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Antoine Vautier et al., 64th International Congress of Meat Science and Technology (ICOMST), 12-17 août 2018, Melbourne, Australie, poster

The frequency of pork hams with PSE-like zones is a major issue for the processed meat sector in France, despite recent improvements in the slaughter techniques and systematic sorting on the ultimate pH value of hams. Halothane genotype, still widespread in its heterozygous form, may play a significant role in this issue [1]. On the other hand, a recent work described at a molecular level a possible link between oxidative stress and the specific development of PSE-like zone [2]. From this hypothesis, an experimental design was carried out at the IFIP Experimental Station to evaluate the effect of antioxidant supplementation in pig diet on the appearance of PSE-like zone and more generally on the overall ham quality before and after cooking process. 

PDF icon Antoine Vautier et al., 64th ICOMST, 12-17 août 2018, Melbourne, Australie, poster
2018
Evolution du muscle post mortem et qualité d’une viande (mise à jour 2018 du Mémento viandes et charcuteries)

Evolution du muscle post mortem et qualité d’une viande (mise à jour 2018 du Mémento viandes et charcuteries)

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Après la mort de l’animal, les mécanismes de conservation de l’homéostasie continuent de fonctionner alors que le métabolisme musculaire est profondément remanié en raison de l’arrêt de la circulation sanguine. Ces modifications initient le processus de conversion du muscle en viande où le tissu musculaire sera le siège de nombreuses évolutions biologiques déterminantes pour l’obtention d’une viande de qualité, tant pour sa consommation en frais que pour sa transformation. Cette synthèse du Mémento Viandes et Charcuteries décrit comment la composition biochimique de la viande, ses attributs sensoriels et technologiques sont influencés par son évolution post mortem.

Synthèse illustrée de 11 pages tirée du Mémento viandes et charcuteries, disponible immédiatement en téléchargement.

35,00 €
2018

Visible and near infrared spectroscopy for PSE-like zones classification at different post mortem times

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Poster.

The defect of PSE-like zones is a major cause of slicing losses in the French “jambon supérieur” cooked ham process. VIS-NIR spectroscopy is now known as a reference method for meat composition assessments and for predicting the meat quality parameters such as ultimate pH, color, texture, or drip loss. The aim of this study was to investigate the NIRS ability to predict PSE-like class of deboned hams at different post mortem times. The use of new probes was planned in order to improve the prediction models.

PDF icon lhommeau2015icomst-poster.pdf
2015

Visible and near infrared spectroscopy for PSE-like zones classification at different post mortem times

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The ability of visible and near infrared spectroscopy (VIS-NIRS) to predict PSE-like zone classification was examined on 150 deboned hams at 5 post mortem times (12, 16, 20, 24 and 36 h pm). Four probes were used to investigate the accuracy. Two of our probes were prototypes. Partial Least Squares Discriminant Analysis (PLSDA) was used to determine the prediction models from spectrums recorded on semimembranosus muscle. Surface probes gave better results than inserted probes. The best probe showed moreover a good accuracy whatever the pm times was when measuring (78 to 86 % good prediction in external validation as the 24 h pm model was used). Its false negative/false positive ratios were favorable at the early pm times (12 to 20 h pm). So an early PSE-like zones prediction is possible using VIS-NIRS.

The prototype probe inserted showed good results (82,9% good prediction in external validation) and would deserve additional validation on bone-in hams, as industrials need.

PDF icon lhommeau_2015icomst.pdf
2015