Higher glycogen stores in outdoor bred pigs pre-slaughter correlate with a faster rate of pH decline in pork
Document Type
Conference Proceeding
Publication Date
11-2013
Conference Title
Fourteenth Biennial Conference of the Australasian Pig Science Association
Place of Publication
Melbourne
ISBN
978-0-9806880-3-0
ISSN
1324 9177
Keywords
pigs, swine, pork, glycogen, pork quality, meat quality
Disciplines
Meat Science | Other Animal Sciences
Abstract
Variation in pork quality has been proposed to be mostly due to different rates of post-mortem muscle pH decline (Ryu and Kim, 2006) and its influence on tenderness (Pomponio et al. 2010), which is an important eating quality discriminator. The variable nature and inconsistency of meat quality attributes, such as meat colour and pH, in outdoor bred pigs in Western Australia, and the related quantity of stored muscle glycogen at slaughter, led to this investigation. High levels of muscle glycogen pre-slaughter increases potential lactic acid production, the extent of pH decline, and the lightness of pork. The effect of high glycogen levels on the rate of pH decline is controversial (Scheffler and Gerrard, 2007) and has never been examined in outdoor bred pigs in Australia. The aim of this experiment was to investigate the influence of loin glycogen stores pre-slaughter on post-slaughter pH decline in outdoor bred pigs in Western Australia.
Recommended Citation
Suckling, A,
Jose, C G,
and
Pluske, J R.
(2013), Higher glycogen stores in outdoor bred pigs pre-slaughter correlate with a faster rate of pH decline in pork, Fourteenth Biennial Conference of the Australasian Pig Science Association, Melbourne, pp.224-224.
https://library.dpird.wa.gov.au/conf_papers/234
