CHEMICAL COMPOSITION OF CHOPS FROM PALE, SOFT, EXUDATIVE (PSE) AND NORMAL PORK LOINS

Chops from normal or pale, soft and exudative (PSE) pork loins were displayed under simulated retail conditions, and drip was collected. During display, drip from chops was greater for PSE than normal loins, but the drip from both types of chops contained similar concentration of protein, free amino acids, total amino acids, sodium, potassium, calcium and magnesium. However, loss per kg lean was higher in the PSE chops for protein (P < 0.01) and potassium, calcium and magnesium (P < 0.05). The lean tissue from PSE chops contained more protein but less ether extract and energy than did lean from normal chops. Differences between PSE and normal chops were not significant for dry matter, ash, sodium, potassium, calcium, magnesium, phosphorus, iron, copper, zinc, free amino acids or total amino acids. Copyright © 1979, Wiley Blackwell. All rights reserved