The effect of muscle (M. longissimus thoracis) pH on the water holding capacity, free amino acid content, texture, color, oxidation, fatty acid composition, and antioxidant content of meat from wild boar (Sus scrofa leucomystax, n＝21) was investigated. Muscle pH did not significantly affect the moisture content, cohesiveness, adhesiveness, a* value, metmyoglobin percentage, thiobarbituric acid value, saturated fatty acid, monounsaturated fatty acid, polyunsaturated fatty acid, and α-tocopherol contents in wild boar meat. The drip loss, cooking loss, maximum load, load of gumminess, L* value, and b* value significantly decreased with the pH increased of wild boar meat. The total free amino acid content significantly increased with the pH increased of wild boar meat. These results suggest that as the pH increased, the wild boar meat color darkened, but the meat became more tender and water holding capacity and taste component increased.
猪肉のpHが理化学特性およびテクスチャー特性に及ぼす影響
jjzs-v92n4p477-484
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