Rightness parameter (L) of one more 4 samples of meat (20 ) was inside
Rightness parameter (L) of an additional 4 samples of meat (20 ) was inside the limits for standard raw material (528). The volume of drip loss and post-mortem acidification of those samples have been as anticipated for pale and exudative meat and they were identified as RSE (red, soft, exudative) [13]. In 35 of pork samples, the excellent defect was a pale pink color with high values of spectrophotometric measurement benefits (maximum L = 63.80). The higher incidence of pale meat may have been linked with all the higher environmental temperature during the summer season season in which the study was carried out. Inside a publication by Gajana et al. (2013), a greater incidence of pale pink meat classified as PSE was also found during the summer time; this defect occurred in 43 of the pig carcasses GYKI 52466 iGluR tested in the course of this period, while DFD accounted for 7 [15]. Occurrence on the above-mentioned pork high-quality classes in the tested material reflects a wide array of muscle juice drip loss, exactly where the minimum loss was 0.four and the largest was 7 in the mass. Differences in between the samples within the quantity of all-natural drip loss obtained 48 h just after slaughter have been also observed by Sieczkowska et al. (2017) in their study of pork obtained from the mass population [16]. The selection of variability of characteristics such as pH and colour parameters, as well as glycolytic possible, confirms the presence of defective meat (Table 1). The meat quality characteristics had been related towards the results obtained by ML-SA1 manufacturer Kaminski et al. (2010), Traore et al. (2012) and Zelechowska et al. (2012) [179].Table 1. Characteristics of studied materials. Traits pH Color parameters: L a b Drip loss–DL Intramuscular fat–IMF Glucose–G (mmol/L) Lactate–La (mmol/L) Glycolytic potential (mmol/L) Triglycerides–Tg (mg/dL) Imply five.52 55.52 three.42 13.89 three.10 three.30 8.63 105.65 122.90 1888.50 S.D. 0.17 5.54 1.68 1.85 1.61 1.33 2.84 12.24 16.58 584.98 Min. 5.29 44.98 1.01 10.28 0.43 1.16 3.00 65.00 71.00 715.00 Max. six.03 63.80 6.48 16.96 7.00 6.04 13.89 121.00 141.78 2865.3.2. Applicability of Biosensors for Measurements of Biochemical Parameters in Meat Drip Loss The selection of research material is of substantial significance for both the proper assessment plus the usefulness of biosensors; inside the present work, it was muscle leakage. Inside a study carried out by Cobanoviet al. (2020), blood obtained from pigs at slaughter was c used for biochemical evaluation for the assessment of pork quality [7]. It was shown that the concentration of glucose inside the slaughter blood was poorly positively correlated together with the lean meat content. The increased level of lactate and glucose had a weak effect on the acidification and color with the meat. According to the authors, weak and inconsistent correlations amongst meat excellent and lactate and glucose content material likely outcome from the use of complete blood for evaluation, which resulted in an underestimation of their concentration in meat. Di Luca et al. (2013) stated that muscle exudate delivers valuable information and facts regarding the pathways and processes underlying the post-mortem ageing period [20]. Hargreaves et al. (2009) presented a process that involved quantifying glycogen in muscles primarily based on acid hydrolysis. Glucose measurements have been performed together with the strip test plus a house glucometer [21]. The results indicate that the use of a glucometer to decide glucose within the drip loss of muscle tissue is really a convenient, quick and trusted method. In the publicationSensors 2021, 21,5 ofby Przybylski et al. (2016), the relations betw.
