Effect of initial chilling rate and electrical stimulation 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, meat quality
Disciplines
Meat Science | Other Animal Sciences
Abstract
Colour variation of pork remains an important issue for the pork industry in Australia and worldwide. Consumers in some countries prefer to buy pale pork but the pork must also have acceptable tenderness and no ‘weep’. Pork colour and tenderness can be enhanced and problems of drip or weep minimised by manipulating the chilling rate applied to a carcass and by using electrical stimulation to influence post-mortem muscle glycolytic rates and pH fall. The aim of this experiment was to investigate the impact of chilling rate and electrical stimulation on the quality traits of pork.
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 electrical stimulation on colour and quality of pork loins, Tenth Biennial Conference of the Australasian Pig Science Association, Christchurch, pp.279-279.
https://library.dpird.wa.gov.au/conf_papers/241
