The moisture content of the pork carcass surfaces was determined using a 9.6-cm 2 stainless-steel corer to excise approximately 5 g of meat surface adjacent to the microbiological sample core taken from the shoulder location of the carcass. Moisture content was measured at each carcass storage time. Due to the small sample size, the meat core was manually chopped using a scalpel for 2 min for moisture determination. After chopping the sample thoroughly, moisture content was determined in the KSU Analytical Laboratory using a SMART System 5 (CEM Corporation, Charlotte, NC) procedure (AOAC, 2008) .
Smart system 5
Manufactured by CEM Corporation
Sourced in United States
The SMART System 5 is a versatile laboratory equipment designed for various scientific applications. It features advanced sensor technology and automated control functions to ensure precise and reliable data collection. The core function of the SMART System 5 is to provide accurate and consistent measurements for research and analytical purposes.
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7 protocols using smart system 5
1
Pork Carcass Moisture Determination
2
Proximate Composition Analysis of Cheese
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Proximate composition of the cheeses was determined after approximately 3 d. Moisture content was measured by weight loss using ~4 g of grated cheese in a microwave moisture analyzer (model SMART System 5; CEM Corporation, Matthews, NC) at 100% power with an endpoint setting of <0.4 mg of weight change over 2 s. Fat content was measured by a modified Babcock method (Wehr and Frank, 2004) . Salt was measured by homogenizing grated cheese with distilled water for 4 min at 260 rpm in a Stomacher. The resulting slurry was filtered through a Whatman #1 filter paper and the filtrate was analyzed using a chloride analyzer (model 926, Corning, Medfield, MA). Salt-in-moisture (S/M) content was calculated as salt/(moisture + salt) and expressed as a percentage.
3
Rapid Determination of Intramuscular Fat
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IMF% was determined on 2-day aged steaks using the Smart System-5 microwave moisture drying oven and NMR Smart-Trac rapid fat analyser (CEM Corporation, Matthews, NC, USA) using AOAC Official Method 985.14 [27 ]. In brief, steaks previously frozen at −20 °C were thawed within unsealed plastic vacuum bags in a circulating water bath at room temperature (20 °C). Once thawed, the steaks were trimmed of external fat, cut into cubes approximately 2.5 × 2.5 cm and placed into a RobotCoupe R2 blender and homogenised to a fine consistency. Two grams of homogenised meat free of connective tissue was then placed within the Smart-Trac for analysis.
4
Meat Quality Evaluation Protocol
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Moisture, IMF and protein contents of the LT muscle were determined using the SMART System 5 microwave moisture drying oven, the NMR SMART Trac rapid fat analyser (CEM Corporation, USA) and the LECO FP328 (LECO Corp., MI, USA) protein analyser, respectively. Sensory analysis was carried out using a 10-person trained taste panel, using panellists selected for their sensory acuity. The LT samples were thawed overnight at 4°C, cut into 20 mm thick steaks and grilled on pre-coded foil-lined grill pans under preheated, domestic low level grills, turning every 3 min until the desired centre temperature of 74°C (measured by a thermocouple probe at the geometrical centre of the sample) was reached; a detailed procedure is given in Mezgebo et al. (2017) .
5
Beef Meat Quality Evaluation
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Moisture, intramuscular fat (IMF) and protein concentration of the LT muscle were determined using the SMART System 5 microwave moisture drying oven, NMR SMART Trac rapid fat analyser (CEM Corporation, Matthews, NC, USA) and LECO FP328 (LECO Corporation, Joseph, MI, USA) protein analyser, respectively [12 ]. Ash was determined by incinerating samples in a furnace (540 °C overnight). Collagen content was determined by quantitative determination of hydroxyproline by a colorimetric reaction [13 ]. Sensory analysis was conducted at the University of Bristol using a 10-person trained taste panel who had been selected for their sensory acuity using the methods outlined in BSI [14 ]. Panellists tasted the samples from every animal in an order based on the designs outlined in [15 (link)] for balancing carryover effects between samples. The panellists assessed each steak using 0–100 mm unstructured intensity line scales for a consensually agreed texture profile, where 0 = nil and 100 = extreme, and 8 point category scales for tenderness (1 = extremely tough to 8 = extremely tender), juiciness (1 = extremely dry to 8 = extremely juicy), beefy flavour and abnormal beef flavour intensities (1 = extremely weak to 8 = extremely strong). A detailed description of the compositional, collagen and sensory analyses methods is given in [4 (link)].
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Proximate Composition Analysis of Cheeses
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Proximate composition of the cheeses was determined after approximately 3 d. Moisture content was measured by weight loss using ~3.7 g of grated cheese in a microwave moisture analyzer (model SMART System 5; CEM Corporation, Matthews, NC) at 100% power with an endpoint setting of <0.4 mg of weight change over 2 s. Fat content was measured by a modified Babcock method (Richardson, 1985) . Salt was measured by homogenizing grated cheese with distilled water for 4 min at 260 rpm in a Stomacher. The slurry was filtered through a Whatman #1 filter paper (Whatman International Ltd., Maidstone, UK), and the filtrate was analyzed for sodium chloride using a chloride analyzer (model 926, Corning, Medfield, MA). The S/M content was calculated as salt/(moisture + salt) and expressed as percentage.
7
Intramuscular Fat and Moisture Analysis
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Intramuscular fat and moisture concentrations were determined from thawed LTL using the Smart System 5 microwave moisture drying oven and NMR Smart Trac Rapid Fat analyser (CEM Corporation, USA) using AOAC Official Methods 985.14 and 985.26 (1990) . Protein concentration was determined using a LECO FP328 (LECO Corp., MI, USA) protein analyser based on the Dumas method and according to AOAC Official Method 992.15 (1990).
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