Journal article

The influence of the rate of pH decline on the rate of ageing for pork. II: Interaction with chilling temperature

MP Rees, GR Trout, RD Warner

Meat Science | ELSEVIER SCI LTD | Published : 2003

Abstract

The influence of the rate of pH decline post slaughter on the rate of ageing of pork m. longissimus thoracis et lomborum 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 for either 15 s or 60 s). The rate of temperature decline was altered by chilling at 2 or 14 °C until rigor. The pH and temperature decline rates generated were designed to induce cold shortening at one extreme and protein denaturation at the other. The research results showed that the rate of pH decline ..

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University of Melbourne Researchers