Shrinkage of PSE, Normal and DFD Hams during Transit and Processing1

Kauffman, R. G.; Wachholz, D.; Henderson, Dean; Lochner, J.V.

doi:10.2527/jas1978.4651236x

Cited by 40 publications

(17 citation statements)

References 5 publications

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“…Twenty-four hours post-slaughter, the filter paper method of Kauffman, Wachholz, Henderson, and Lochner (1978) was applied to investigate drip loss. Meat color was determined on the front part of the loin by using a Minolta Chromameter (CR-300, Minolta Inc., Osaka, Japan), based on the reflectance CIELAB coordinates (L*, a*, b*).…”

Section: Meat Qualitymentioning

confidence: 99%

Lung lesions increase the risk of reduced meat quality of slaughter pigs

Permentier

Maenhout²,

Deley³

et al. 2015

Meat Science

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Section: Meat Qualitymentioning

confidence: 99%

Lung lesions increase the risk of reduced meat quality of slaughter pigs

Permentier

Maenhout²,

Deley³

et al. 2015

Meat Science

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“…The functional properties of PSE pork have been found to be inferior to those of normal pork in a range of processed meat products (Kauffman et al 1978;Honkavaara 1988). Severini et al (1989) stated that PSE muscles produce cured hams of very low quality, in contrast to normal muscles.…”

Section: Recommendationsmentioning

confidence: 99%

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

Kim

Warner

Rosenvold³

2014

Anim. Prod. Sci.

198

104

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Abstract. The impacts of accelerated pH decline combined with high muscle temperature on post-mortem muscle metabolism and subsequent meat quality attributes have been extensively studied. Traditionally, this phenomenon has been observed in pork muscles, primarily due to the relatively fast post-mortem glycolysis rate and its relationships to stress susceptibility of pigs before slaughter. However, the protein-denaturing condition of high temperature/rapid pH fall and subsequent PSE (pale, soft and exudative)-like abnormal meat quality characteristics have been observed in muscles from other species such as beef, lamb, venison and even poultry. Various pre-rigor conditions including the application of electrical stimulation, hot-boning, and/or pre-rigor carcass chilling temperatures in various muscles, in conjunction with carcass stretching/hanging methods, can also contribute to muscle-protein denaturation pre-rigor. This review considers the influence of a faster than normal pH fall at a higher than normal pre-rigor temperature on glycolysis, post-mortem muscle proteins and subsequently meat quality attributes. Gaps in current knowledge are identified and recommendations made for additional research.

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“…These characteristics are undesirable because of poor colour, water holding capacity and structure. Of particular importance are the weight and yield losses associated with these characteristics (Kauffman et al 1978;Lister et al 1981;Fisher et al 2000). Jeremiah and Wilson (1986) showed that these quality defects could lead to weight losses of up to 2% in fresh pork and yield losses of up to 10% during curing.…”

mentioning

confidence: 99%

The effect of transport time from the assembly yard to the abattoir and resting time at the abattoir on pork quality

Fortin¹

2002

Can. J. Anim. Sci.

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Fortin, A. 2002. The effect of transport time from the assembly yard to the abattoir and resting time at the abattoir on pork quality. Can. J. Anim. Sci. 82: 141-150. Over 1900 pigs, supplied by two producers, were first delivered to an assembly yard and then transported to a commercial abattoir. Transport times were 50 min and 2 h, and resting periods at the abattoir were < 30 min, 3 h and 6 h. Times were chosen to represent normal practices in Ontario. The colour and structure of the boneless loins were assessed subjectively 24 h postmortem.The shorter (50 min) transport time was associated with the highest (P ≤ 0.05) incidence of pale and soft/exudative loins. A longer transport time reduced the incidence of pale and soft/exudative loins; it also increased (P ≤ 0.05) the incidence of dark and firm/dry loins; particularly during winter. A resting period of < 30 min resulted in the highest (P ≤ 0.01) incidence of pale and soft/exudative loins. A 3 h resting period significantly improved (P ≤ 0.01) quality by reducing the incidence of pale loins and soft/exudative loins. Extending the resting period from 3 h to 6 h provided inconsistent improvements in quality due to interactions with season (P ≤ 0.05) and producer/management (P ≤ 0.05). Considering transport time and resting period together further highlighted the importance of resting period at the abattoir. Three h resting period always improved (P ≤ 0.05) quality regardless of transport time, season or producer.Key words: Transport, resting period, pork quality, pale, soft and exudative, DFD Fortin, A. 2002. Incidence de la durée du transport entre le parc de groupage et l'abattoir et de la période de repos sur la qualité de la viande porcine. Can. J. Anim. Sci. 82: 141-150. Plus de 1 900 porcins fournis par deux éleveurs ont été livrés à un parc de groupage puis acheminés à un abattoir commercial. Le transport a duré soit 50 minutes, soit 2 heures et on a laissé les animaux se reposer pendant moins de 30 minutes, 3 heures ou 6 heures, c'est-à-dire le laps de temps correspondant à la pratique usuelle dans les abattoirs de l'Ontario. Les auteurs ont ensuite évalué subjectivement la couleur et la texture de la longe désossée 24 heures après l'abattage. Le transport le plus bref (50 minutes) est associé à la plus forte incidence (P ≤ 0,05) de viande pâle, molle et exsudative. Un plus long transport atténue l'incidence de la viande pâle, molle et exsudative, mais augmente (P ≤ 0,05) celle de viande à coupe sombre, surtout en hiver. Une période de repos inférieure à 30 minutes entraîne la plus forte incidence de viande pâle, molle et exsudative (P ≤ 0,01). Quand on l'augmente à 3 heures, la période de repos améliore sensiblement (P ≤ 0,01) la qualité de la longe en réduisant l'incidence de viande pâle, molle et exsudative. Si on prolonge le repos à 6 heures, les amélio-rations au niveau de la qualité deviennent incohérentes, à cause d'une interaction avec la saison (P ≤ 0,05) et les méthodes d'éle-vage (P ≤ 0,05). L'analyse des données sur la durée du transport e...

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Shrinkage of PSE, Normal and DFD Hams during Transit and Processing1

Cited by 40 publications

References 5 publications

Lung lesions increase the risk of reduced meat quality of slaughter pigs

Lung lesions increase the risk of reduced meat quality of slaughter pigs

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

The effect of transport time from the assembly yard to the abattoir and resting time at the abattoir on pork quality

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