Proteolysis in pork loins during superchilling and regular chilling storage

Luigi Pomponio, Christian Bukh, Jorge Ruiz-Carrascal (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

17 Citations (Scopus)


This study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2–4 °C) for 4 weeks or at SC temperature (around −1 °C) for 12 weeks. Storage at SC temperatures slowed down the rate of proteolysis in pork loins, so that final levels of most indicators for proteolysis, including after 12 weeks of SC storage were similar to those after 4 weeks at CH conditions. Consequently, the texture of SC pork under extended storage was not so different to that of CH pork. However, total amino acid content peaked by the end of SC storage, pointing out to a potential ongoing exopeptidase activity. Overall, proteolysis seemed to be slowed down in pork at SC conditions, with similar levels for most indicators after 12 weeks of SC storage or 4 weeks at CH conditions.
Original languageEnglish
Pages (from-to)57-65
Number of pages9
JournalMeat Science
Publication statusPublished - Jul 2018
MoE publication typeA1 Journal article-refereed


  • Calpains
  • Cathepsins
  • Free amino acids
  • Refrigeration
  • Superchilling


Dive into the research topics of 'Proteolysis in pork loins during superchilling and regular chilling storage'. Together they form a unique fingerprint.

Cite this