Benefits of prolonged ageing for the quality of Australian pork depends on cooking temperature and meat pH
Rozita Vaskoska A , Minh Ha A , Jason D. White
B and Robyn D. Warner A C *
+ Author Affiliations
- Author Affiliations
A Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, Vic. 3010, Australia.
B Research Office, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
C Future Food Hallmark Research Initiative, University of Melbourne, Parkville, Vic. 3010, Australia.
Animal Production Science 63(8) 816-823 https://doi.org/10.1071/AN22389
Submitted: 17 October 2022 Accepted: 31 January 2023 Published: 2 March 2023
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Abstract
Context: Heating of meat leads to structural changes reflected in the juiciness and the tenderness of the cooked meat.
Aims: This study aimed to characterise the effect of prolonged ageing and cooking on pork-quality traits.
Methods: Longissimus lumborum samples from 12 carcasses were aged 3 days (conventional ageing) or 15 days (prolonged ageing) and pork cuboids were cooked at 50–80°C for 30 min. Cooking loss, total water content (TWC), Warner–Bratzler shear force (WBSF) and shrinkage (longitudinal, transverse and estimated volume) of the pork loin cuboids were measured.
Key results: Prolonged ageing for 15 days reduced the WBSF of samples cooked at 50°C, and the cooking loss for samples cooked at 70°C and 80°C, relative to conventional ageing for 3 days. The WBSF of pork aged for 15 days was not different from that of pork aged for 3 days. Prolonged ageing reduced longitudinal shrinkage of cuboids, but TWC and transverse/volume shrinkage of cuboids were not affected by ageing. The diameter of cooked muscle fibre fragments was smaller in pork subjected to prolonged ageing.
Conclusions: Prolonged ageing was favourable for minimising cooking loss at higher cooking temperatures but was only favourable for tenderness at the lowest cooking temperature. Low pH of the samples is likely to have caused the lack of tenderisation with ageing.
Keywords: ageing, cooking, cooking loss, heating, pH, pork, shrinkage, tenderness, WHC.
References
Aaslyng MD, Oksama M, Olsen EV, Bejerholm C, Baltzer M, Andersen G, Bredie WLP, Byrne D, Gabrielsen G (2007) The impact of sensory quality of pork on consumer preference. Meat Science 76, 61–73.| The impact of sensory quality of pork on consumer preference.Crossref | GoogleScholarGoogle Scholar |
Anderson MJ, Lonergan SM, Fedler CA, Prusa KJ, Binning JM, Huff-Lonergan E (2012) Profile of biochemical traits influencing tenderness of muscles from the beef round. Meat Science 91, 247–254.
| Profile of biochemical traits influencing tenderness of muscles from the beef round.Crossref | GoogleScholarGoogle Scholar |
Becker A, Boulaaba A, Pingen S, Krischek C, Klein G (2016) Low temperature cooking of pork meat – physicochemical and sensory aspects. Meat Science 118, 82–88.
| Low temperature cooking of pork meat – physicochemical and sensory aspects.Crossref | GoogleScholarGoogle Scholar |
Bryhni EA, Byrne DV, Rødbotten M, Møller S, Claudi-Magnussen C, Karlsson A, Agerhem H, Johansson M, Martens M (2003) Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia. Meat Science 65, 737–748.
| Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia.Crossref | GoogleScholarGoogle Scholar |
Channon HA, Payne AM, Warner RD (2000) Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Science 56, 291–299.
| Halothane genotype, pre-slaughter handling and stunning method all influence pork quality.Crossref | GoogleScholarGoogle Scholar |
Channon HA, Payne AM, Warner RD (2003) Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2. Meat Science 65, 1325–1333.
| Effect of stun duration and current level applied during head to back and head only electrical stunning of pigs on pork quality compared with pigs stunned with CO2.Crossref | GoogleScholarGoogle Scholar |
Channon HA, Taverner MR, D’Souza DN, Warner RD (2014) Aitchbone hanging and ageing period are additive factors influencing pork eating quality. Meat Science 96, 581–590.
| Aitchbone hanging and ageing period are additive factors influencing pork eating quality.Crossref | GoogleScholarGoogle Scholar |
Channon HA, D’Souza DN, Dunshea FR (2016a) Developing a cuts-based system to improve consumer acceptability of pork: impact of gender, ageing period, endpoint temperature and cooking method. Meat Science 121, 216–227.
| Developing a cuts-based system to improve consumer acceptability of pork: impact of gender, ageing period, endpoint temperature and cooking method.Crossref | GoogleScholarGoogle Scholar |
Channon HA, Hamilton AJ, D’Souza DN, Dunshea FR (2016b) Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods. Meat Science 116, 58–66.
| Estimating the impact of various pathway parameters on tenderness, flavour and juiciness of pork using Monte Carlo simulation methods.Crossref | GoogleScholarGoogle Scholar |
Channon HA, D’Souza DN, Dunshea FR (2017) Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression. Translational Animal Science 1, 412–425.
| Quantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression.Crossref | GoogleScholarGoogle Scholar |
Channon HA, D’Souza DN, Jarrett RG, Lee GSH, Watling RJ, Jolley JYC, Dunshea FR (2018) Guaranteeing the quality and integrity of pork – an Australian case study. Meat Science 144, 186–192.
| Guaranteeing the quality and integrity of pork – an Australian case study.Crossref | GoogleScholarGoogle Scholar |
Christensen M, Purslow PP, Larsen LM (2000) The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue. Meat Science 55, 301–307.
| The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue.Crossref | GoogleScholarGoogle Scholar |
Christensen L, Ertbjerg P, Aaslyng MD, Christensen M (2011) Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork. Meat Science 88, 280–285.
| Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork.Crossref | GoogleScholarGoogle Scholar |
Crawford SM, Moeller SJ, Zerby HN, Irvin KM, Kuber PS, Velleman SG, Leeds TD (2010) Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine. Meat Science 84, 607–612.
| Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine.Crossref | GoogleScholarGoogle Scholar |
Diamant R, Watts BM, Cliplef RL (1976) Consumer criteria for pork related to sensory, physical and descriptive attributes. Canadian Institute of Food Science and Technology Journal 9, 151–154.
| Consumer criteria for pork related to sensory, physical and descriptive attributes.Crossref | GoogleScholarGoogle Scholar |
Dransfield E, Jones RCD, MacFie HJH (1981) Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork. Meat Science 5, 139–147.
| Tenderising in M. longissimus dorsi of beef, veal, rabbit, lamb and pork.Crossref | GoogleScholarGoogle Scholar |
Du CJ, Sun DW (2005) Correlating shrinkage with yield, water content and texture of pork ham by computer vision. Journal of Food Process Engineering 28, 219–232.
| Correlating shrinkage with yield, water content and texture of pork ham by computer vision.Crossref | GoogleScholarGoogle Scholar |
Ellis M, Brewer MS, Sutton DS, Lan HY, Johnson RC, McKeith FK (1998) Aging and cooking effects on sensory traits of pork from pigs of different breed lines. Journal of Muscle Foods 9, 281–291.
| Aging and cooking effects on sensory traits of pork from pigs of different breed lines.Crossref | GoogleScholarGoogle Scholar |
Hamm R (1966) Heating of muscle systems. In ‘The physiology and biochemistry of muscle as food.’ (Eds EJ Briskey, RG Cassens, JC Trautman) pp. 363–385. (The University of Wisconsin Press: Wisconsin, USA)
Hiner EL, Hankins OG, Sloane HS, Fellers CR, Anderson EE (1953) Fiber diameter in relation to tenderness of beef muscle. Journal of Food Science 18, 364–376.
| Fiber diameter in relation to tenderness of beef muscle.Crossref | GoogleScholarGoogle Scholar |
Huang F, Huang M, Xu X, Zhou G (2011) Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork. Journal of the Science of Food and Agriculture 91, 443–448.
| Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork.Crossref | GoogleScholarGoogle Scholar |
Huff-Lonergan E, Lonergan SM (2005) Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes. Meat Science 71, 194–204.
| Mechanisms of water-holding capacity of meat: the role of postmortem biochemical and structural changes.Crossref | GoogleScholarGoogle Scholar |
Jonsäll A (2000) ‘Sensory quality of pork: influences of rearing system, feed, genotype, and sex.’ (Acta Universitatis Upsaliensis)
Juárez M, Caine WR, Larsen IL, Robertson WM, Dugan MER, Aalhus JL (2009) Enhancing pork loin quality attributes through genotype, chilling method and ageing time. Meat Science 83, 447–453.
| Enhancing pork loin quality attributes through genotype, chilling method and ageing time.Crossref | GoogleScholarGoogle Scholar |
Kim BC, Warner RD, Kauffman RG (1993) Changes in expressible fluid losses of porcine musculature at different times postrigor. In ‘Presentation at the 39th International Congress of Meat Science and Technology, Calgary, Alberta, Canada’, Calgary, Alberta, Canada. Available at https://digicomst.ie/1993/1993_03_12/
Kim YHB, Warner RD, Rosenvold K (2014) Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review. Animal Production Science 54, 375–395.
| Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review.Crossref | GoogleScholarGoogle Scholar |
Kondjoyan A, Kohler A, Realini CE, Portanguen S, Kowalski R, Clerjon S, Gatellier P, Chevolleau S, Bonny J-M, Debrauwer L (2014) Towards models for the prediction of beef meat quality during cooking. Meat Science 97, 323–331.
| Towards models for the prediction of beef meat quality during cooking.Crossref | GoogleScholarGoogle Scholar |
Li C, Wu J, Zhang N, Zhang S, Liu J, Li J, Li H, Feng X, Han Y, Zhu Z, Xu X, Zhou G (2009) Effects of boning method and postmortem aging on meat quality characteristics of pork loin. Animal Science Journal 80, 591–596.
| Effects of boning method and postmortem aging on meat quality characteristics of pork loin.Crossref | GoogleScholarGoogle Scholar |
Martens H, Stabursvik E, Martens M (1982) Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins. Journal of Texture Studies 13, 291–309.
| Texture and colour changes in meat during cooking related to thermal denaturation of muscle proteins.Crossref | GoogleScholarGoogle Scholar |
Ngapo TM, Dransfield E, Martin J-F, Magnusson M, Bredahl L, Nute GR (2004) Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark. Meat Science 66, 125–134.
| Consumer perceptions: pork and pig production. Insights from France, England, Sweden and Denmark.Crossref | GoogleScholarGoogle Scholar |
Nishimura T (2010) The role of intramuscular connective tissue in meat texture. Animal Science Journal 81, 21–27.
| The role of intramuscular connective tissue in meat texture.Crossref | GoogleScholarGoogle Scholar |
Offer G, Trinick J (1983) On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8, 245–281.
| On the mechanism of water holding in meat: the swelling and shrinking of myofibrils.Crossref | GoogleScholarGoogle Scholar |
Oillic S, Lemoine E, Gros JB, Kondjoyan A (2011) Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath - effect of sample dimensions and prior freezing and ageing. Meat Science 88, 338–346.
| Kinetic analysis of cooking losses from beef and other animal muscles heated in a water bath - effect of sample dimensions and prior freezing and ageing.Crossref | GoogleScholarGoogle Scholar |
Purslow PP, Oiseth S, Hughes J, Warner RD (2016) The structural basis of cooking loss in beef: Variations with temperature and ageing. Food Research International 89, 739–748.
| The structural basis of cooking loss in beef: Variations with temperature and ageing.Crossref | GoogleScholarGoogle Scholar |
Sanders DR, Moon W, Kuethe TH (2007) Consumer willingness-to-pay for fresh pork attribute. Journal of Agribusiness 25, 163–179.
Straadt IK, Rasmussen M, Andersen HJ, Bertram HC (2007) Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study. Meat Science 75, 687–695.
| Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – a combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study.Crossref | GoogleScholarGoogle Scholar |
Taylor AA, Nute GR, Warkup CC (1995) The effect of chilling, electrical stimulation and conditioning on pork eating quality. Meat Science 39, 339–347.
| The effect of chilling, electrical stimulation and conditioning on pork eating quality.Crossref | GoogleScholarGoogle Scholar |
Tornberg E (2005) Effects of heat on meat proteins – implications on structure and quality of meat products. Meat Science 70, 493–508.
| Effects of heat on meat proteins – implications on structure and quality of meat products.Crossref | GoogleScholarGoogle Scholar |
Vaskoska R, Ha M, Naqvi ZB, White JD, Warner RD (2020a) Muscle, ageing and temperature influence the changes in texture, cooking loss and shrinkage of cooked beef. Foods 9, 1289
| Muscle, ageing and temperature influence the changes in texture, cooking loss and shrinkage of cooked beef.Crossref | GoogleScholarGoogle Scholar |
Vaskoska R, Ha M, Tran HTT, Khoshelham K, White JD, Warner RD (2020b) Evaluation of 3D laser scanning for estimation of heating-induced volume shrinkage and prediction of cooking loss of pork cuboids compared to manual measurements. Food and Bioprocess Technology 13, 938–947.
| Evaluation of 3D laser scanning for estimation of heating-induced volume shrinkage and prediction of cooking loss of pork cuboids compared to manual measurements.Crossref | GoogleScholarGoogle Scholar |
Vaskoska R, Vénien A, Ha M, White JD, Unnithan RR, Astruc T, Warner RD (2021) Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study. Food Chemistry 343, 128544
| Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study.Crossref | GoogleScholarGoogle Scholar |
Warner RD, Kauffman RG, Greaser ML (1997) Muscle protein changes post mortem in relation to pork quality traits. Meat Science 45, 339–352.
| Muscle protein changes post mortem in relation to pork quality traits.Crossref | GoogleScholarGoogle Scholar |
Warner RD, McDonnell CK, Bekhit AED, Claus J, Vaskoska R, Sikes A, Dunshea FR, Ha M (2017) Systematic review of emerging and innovative technologies for meat tenderisation. Meat Science 132, 72–89.
| Systematic review of emerging and innovative technologies for meat tenderisation.Crossref | GoogleScholarGoogle Scholar |
Wood JD, Nute GR, Fursey GAJ, Cuthbertson A (1995) The effect of cooking conditions on the eating quality of pork. Meat Science 40, 127–135.
| The effect of cooking conditions on the eating quality of pork.Crossref | GoogleScholarGoogle Scholar |
Wood JD, Brown SN, Nute GR, Whittington FM, Perry AM, Johnson SP, Enser M (1996) Effects of breed, feed level and conditioning time on the tenderness of pork. Meat Science 44, 105–112.
| Effects of breed, feed level and conditioning time on the tenderness of pork.Crossref | GoogleScholarGoogle Scholar |
