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dc.contributor.authorP. Rees, Melissa
dc.contributor.authorTrout, Graham
dc.contributor.authorD. Warner, Robyn
dc.date.accessioned2017-05-03T16:59:26Z
dc.date.available2017-05-03T16:59:26Z
dc.date.issued2003
dc.date.modified2010-01-13T06:51:35Z
dc.identifier.issn03091740
dc.identifier.doi10.1016/S0309-1740(02)00284-X
dc.identifier.urihttp://hdl.handle.net/10072/28264
dc.description.abstractThe 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.
dc.description.peerreviewedYes
dc.description.publicationstatusYes
dc.languageEnglish
dc.language.isoeng
dc.publisherElsevier
dc.publisher.placeUK
dc.relation.ispartofpagefrom791
dc.relation.ispartofpageto803
dc.relation.ispartofissue2
dc.relation.ispartofjournalMeat Science
dc.relation.ispartofvolume65
dc.subject.fieldofresearchAnimal Production
dc.subject.fieldofresearchChemical Engineering
dc.subject.fieldofresearchFood Sciences
dc.subject.fieldofresearchcode0702
dc.subject.fieldofresearchcode0904
dc.subject.fieldofresearchcode0908
dc.titleThe influence of the rate of pH decline on the rate of ageing for pork. I: interaction with method of suspension
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
gro.date.issued2003
gro.hasfulltextNo Full Text
gro.griffith.authorTrout, Graham


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