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.
- Free amino acids
Pomponio, L., Bukh, C., & Ruiz-Carrascal, J. (2018). Proteolysis in pork loins during superchilling and regular chilling storage. Meat Science, 141, 57-65. https://doi.org/10.1016/j.meatsci.2018.03.022