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

Table 5

The number and area of destructured zones (DZ) in hams (means ± S.D.). The occurrence of destructured zones was evaluated in 20 slices of STANDARD CH and 20 slices of PSE CH with the use of image analysis. The area covered by destructured zones was indicated in % on each slice and their total area on the slice.

Supplier	(number of slices)	Area of DZ (%)		Number of DZ
		STANDARD CH	PSE CH	STANDARD CH	PSE CH
U	10
V	5
Z	5
Total	20

DZ: destructured zones; STANDARD CH: cooked ham made of non-PSE meat; PSE CH: cooked ham made of PSE meat; .