Effect of calcium infusion on tenderness and ageing rate of pork M. Longissimus thoracis et Lumborum after accelerated boning
Author(s)
Rees, MP
Trout, GR
Warner, RD
Griffith University Author(s)
Year published
2002
Metadata
Show full item recordAbstract
The impact of accelerated boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated boning of eight Large Whiteandrace pork carcasses at 30 min post-mortem followed by chilling at 0àresulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.The impact of accelerated boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated boning of eight Large Whiteandrace pork carcasses at 30 min post-mortem followed by chilling at 0àresulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.
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Journal Title
Meat Science
Volume
61
Subject
Animal production
Chemical engineering
Food sciences