Tenderness, ageing rate and meat quality of pork M. Longissimus thoracis et Lumborum after accelerated boning

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Rees, MP
Trout, GR
Warner, RD
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2002
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Abstract

The impact of accelerated boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated boning of eight Large White׌andrace 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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Meat Science

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60

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© 2002 Elsevier : Reproduced in accordance with the copyright policy of the publisher : This journal is available online - use hypertext links.

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Animal production

Chemical engineering

Food sciences

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