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  • The influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension

    Author(s)
    P. Rees, Melissa
    Trout, Graham
    D. Warner, Robyn
    Griffith University Author(s)
    Trout, Graham
    Year published
    2003
    Metadata
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    Abstract
    The influence of the rate of pH decline post slaughter on the rate of ageing of pork was investigated. The rate of pH decline on 24 finisher pigs was manipulated by altering the method of stunning (carbon dioxide or electrical head to heart) and by the use of electrical stimulation (none or low voltage electrical stimulation (LVES) at 4 min post slaughter). To investigate the effect of pH decline rate on ageing rate independently of the effect on possible muscle shortening, sides were suspended by either the pelvis (to minimize shortening) or conventionally by the Achilles tendon. The data indicated that the rate of pH decline ...
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    The influence of the rate of pH decline post slaughter on the rate of ageing of pork was investigated. The rate of pH decline on 24 finisher pigs was manipulated by altering the method of stunning (carbon dioxide or electrical head to heart) and by the use of electrical stimulation (none or low voltage electrical stimulation (LVES) at 4 min post slaughter). To investigate the effect of pH decline rate on ageing rate independently of the effect on possible muscle shortening, sides were suspended by either the pelvis (to minimize shortening) or conventionally by the Achilles tendon. The data indicated that the rate of pH decline did not influence the rate of ageing but the use of LVES did improve tenderness at 1, 2 and 10 days post slaughter due to the prevention of muscle shortening. Electrical stunning improved tenderness at 1 and 2 days post-slaughter but had a detrimental effect on drip loss. Pelvic suspension improved tenderness at rigor, 1, 2 and 6 days post slaughter due to prevention of muscle shortening. The conditions employed however were not severe enough to induce protein denaturation.
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    Journal Title
    Meat Science
    Volume
    65
    Issue
    2
    DOI
    https://doi.org/10.1016/S0309-1740(02)00284-X
    Subject
    Animal Production
    Chemical Engineering
    Food Sciences
    Publication URI
    http://hdl.handle.net/10072/28264
    Collection
    • Journal articles

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