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Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.

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Author

Summary, in English

The effects on eating quality and meat quality of two different forms of post-slaughter treatment, performed in an abattoir, were studied in carriers and non-carriers of the RN− allele. Carcasses were subjected to rapid and slow chilling, and pelvic and Achilles suspension in a factorial experimental design. A temperature of 10 °C was achieved in the centre of M. longissimus dorsi (LD) within 3.5 h in rapidly chilled carcasses and within 8 h in slowly chilled carcasses. In deep M. semimembranosus (SM) a temperature of 10 °C was achieved within 11.5 h in rapidly chilled carcasses and within 14 h in slowly chilled carcasses. LD from slowly chilled RN− carriers suspended by the pelvis exhibited the greatest tenderness, while LD from rapidly chilled non-carriers suspended from the Achilles tendon exhibited the lowest tenderness. Pelvic suspension or slow chilling of non-carriers produced the same improvement in tenderness, and when combined the tenderness increased further. However, the tenderness of the RN− carriers was already high, and no significant improvement was seen following any of the studied post-slaughter treatments. Pelvic suspension prevented shortening of muscle fibres, as seen by longer sarcomeres in LD from pelvic-suspended sides. However, longer sarcomeres were associated with greater tenderness only in LD from non-carriers of the RN− allele. The presence of the RN− allele and a slow chilling regime increased the rate of pH decline in LD. Achilles suspension also increased the rate of pH fall in SM, in addition to the RN− allele and slow chilling. The overall tenderness of LD was mainly related to the course of pH decline during rigor; lower pH values between 3 and 7 h post-mortem contributing to greater tenderness. The myofibrillar length was predominantly related to RN genotype and was shorter in RN− carriers than in non-carriers. The RN− allele and slow chilling contributed to higher evaporation losses and RN− carriers exhibited increased frequency of PSE meat in the ham muscles. The use of pelvic suspension appears advantageous over slower chilling, since it improved tenderness without any negative influence on drip loss, evaporation or cooking loss.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Pages

113-124

Publication/Series

Meat Science

Volume

66

Issue

1

Document type

Journal article

Publisher

Elsevier

Topic

  • Food Engineering

Keywords

  • Tenderness
  • Pork
  • RN genotype
  • Suspension
  • Chilling
  • PSE meat

Status

Published

ISBN/ISSN/Other

  • ISSN: 1873-4138