Effect of initial chilling rate and dietary magnesium supplements on colour and quality of pork loins
Document Type
Conference Proceeding
Publication Date
11-2005
Conference Title
Tenth Biennial Conference of the Australasian Pig Science Association
Place of Publication
Christchurch
ISBN
978-0-9806880-4-7
ISSN
1324-9177
Keywords
pigs, swine, pork, nutrition
Disciplines
Meat Science | Other Animal Sciences
Abstract
Some pork markets prefer pinkish-red pork and have a particular aversion to any signs of paleness or pale, soft, exudative (PSE) pork. PSE pork is caused by acute stress around slaughter and can be minimised through Mg supplements in the diet for three to five days before slaughter. Fast chilling also has potential to prevent PSE pork as it reduces protein denaturation associated with paleness and excessive exudation. The aim of this experiment was to investigate the effect of feeding magnesium and meat chilling temperature on the quality of pork from heavy carcasses.
Recommended Citation
Warner, R D,
D'Souza, D N,
Tume, R,
Hofmeyr, C D,
and
Channon, H A.
(2005), Effect of initial chilling rate and dietary magnesium supplements on colour and quality of pork loins, Tenth Biennial Conference of the Australasian Pig Science Association, Christchurch, pp.278-278.
https://library.dpird.wa.gov.au/conf_papers/240
