| Popis: |
In order to study the influence of the post-mortem acidification rate on the weight losses during the process of PDO Calabrian Capocollo, 90 carcasses from cross-bred pigs were examined. At 1, 3 and 6 h post mortem pH was measured in the loin (6th rib). Thirty-four carcasses were selected on the basis of pH decline at three hours: slow (No=11, pH3>6.20), intermediate (No=11, 5.91> pH3 ≤6.20), and fast (No=12, pH3 ≤5.90). Before and after curing and ripening, the weights of Capocollo were recorded and the respective losses (%) were calculated. On adjacent loin sample, at 1, 3 and 7 days post mortem measurements of pH, colour and water holding capacity (WHC) were recorded. Fast acidification was associated with a lighter colour and lower WHC of fresh meat while did not affect the losses of weight after curing and ripening which were very similar between the three groups. |
