The Effect of PSE and Non-PSE Adductor and Semimembranosus Pig Muscles on the Occurrence of Destructured Zones in Cooked Hams

Table 1

Physical properties of m. adductor (AD) and m. semimembranosus (SM) (mean ± SD). The colour of m. adductor (AD) and m. semimembranosus (SM) was measured by the CIELAB system, the pH value was detected 72 hours p.m. by pH meter with a Double Pore needle probe, the Warner-Bratzler test (W-B) was performed on an INSTRON 5544 instrument, and drip loss was evaluated using polyethylene bag and filter paper.

Supplier	Muscle				pH	W-B (N)	Drip loss (%)
R; ()	AD
	SM					—	—
S; ()	AD
	SM					—	—
T; ()	AD
	SM					—	—
U; ()	AD
	SM					—	—
V; ()	AD
	SM					—	—
Z; ()	AD
	SM					—	—

letters in the same column show statistically significant differences between individual suppliers () for AD muscles. letters in the same column show statistically significant differences between individual suppliers () for SM muscles. : lightness, : redness, : yellowness, W-B: Warner-Bratzler test-maximum shear force, AD: m. adductor, and SM: m. semimembranosus.