Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat

Dransfield, Eric; Ledwith, M.J.; Taylor, Addison A.

doi:10.1016/0309-1740(91)90060-4

Cited by 47 publications

(14 citation statements)

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“…Rapid chilling of pork carcasses can be an effective method to prevent or reduce the incidence of PSE in pork (Milligan, Ramsey, Miller, Kaster, & Thompson, 1998;Petrović, Okanović, & Rede, 1997;Savell et al, 2005;Springer, Carr, Ramsey, & Miller, 2003;Tomović, Petrović, & Džinić, 2008), and reduce the level of carcass contamination (Tomović et al, 2011) and extend shelf life (Tomović et al, 2011). Furthermore, rapid chilling always results in shorter chilling time (Dransfield et al, 1991;Petrović et al, 1997;Savell et al, 2005;Tomović et al, 2008), leading to the possibility of earlier pork fabrication post-mortem (Okanović, Petrović, Rede, Popov-Raljić, & Manojlović, 1998).…”

Section: Contents Lists Available At Sciverse Sciencedirectmentioning

confidence: 96%

“…EU regulation requires that all meat temperatures within a carcass must be reduced below 7°C before the carcass is further processed or moved from the chiller (COUNCIL DIRECTIVE 64/433/EEC, 1964;Dransfield, Ledwith, & Taylor, 1991;Honikel, 1999). Although no time is specified in the regulation, extensive research trials have shown that in conventional chillers an average weight pork carcass requires at least 16 h (overnight chilling) to cool to 7°C (Brown & James, 1992).…”

Section: Contents Lists Available At Sciverse Sciencedirectmentioning

confidence: 98%

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Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

et al. 2013

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Section: Contents Lists Available At Sciverse Sciencedirectmentioning

confidence: 96%

Section: Contents Lists Available At Sciverse Sciencedirectmentioning

confidence: 98%

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

et al. 2013

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“…increasing the sarcomere length beyond its normal length. Dransfield et al (1991) demonstrated that stretching increased tenderness in pork muscle but no further improvement was recorded because of ageing. Hopkins and Thompson (2001) reported higher MFI (myofibrillar fragmentation index) values in stretched beef, indicating potentially more myofibrillar fragmentation due to proteolysis, and they recorded an increase in tenderness of stretched muscle that was not attributed to stretching.…”

Section: Stretching and Heat-induced Tougheningmentioning

confidence: 99%

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Strydom

Rosenvold

2014

Anim. Prod. Sci.

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Abstract. An increasing number of Australian slaughter plants were found not to meet the Meat Standards Australia (MSA) pH-temperature window, due to high rigor temperatures, particularly at plants where grain-fed animals were slaughtered. Hence, the red meat processing industry in Australia supported a research program focused on resolving this issue, as carcasses that do not meet the MSA pH-temperature window are excluded from MSA grading. This special issue of Animal Production Science describes the outcomes of a major program identifying ante-and post-mortem factors related to heat-induced toughening in both beef and sheep meat through literature reviews and targeted research to find interventions to prevent the impact of high rigor temperature on meat quality, particularly tenderness. This paper provides an overview of the outcomes of the research program, some of which require further research before implementation. It is suggested that an entire supply-chain approach be applied to establish the most efficient and cost-effective way of reducing the incidence of high rigor temperature.

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“…The effect of ageing on sensory characteristics has been widely demonstrated (Dransfield et al, 1991;Koohmaraie, 1996;Campo, 1999), but surprisingly this effect was only statistically significant for beef flavour and only a tendency (p = 0.08) was observed for tenderness. The interaction found between the winter diet and ageing time in texture could explain this lack of significance for tenderness.…”

Section: Panel Testmentioning

confidence: 97%

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

Doblado

Casasús

Joy

et al. 2012

Span. j. agric. res.

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The aim of this study was to evaluate the effect of two winter diets (WD) (100 F, i.e. 100% forage, 8.3 kg DM of lucerne hay + 0.3 kg DM of straw; and 65F:35C, i.e. 65% forage:35% concentrate, 5.4 kg DM lucerne hay + 0.3 kg DM straw + 3.0 kg DM barley), offered during 118 days on meat quality traits of 20-month old steers finished on mountain pasture supplemented with 4.1 kg DM barley d -1 . Longissimus thoracis intramuscular fat content and its fatty acid profile were determined (in vivo) after one month on pasture. The intramuscular fat content, fatty acid profile, texture (1, 8 and 15 days of ageing), colour (1, 2, and 8 days of oxygen exposure) and sensorial quality (8 and 15 days ageing) were evaluated post-mortem after 163 days on the finishing diet. Intramuscular fat content and fatty acid profile were affected by the WD in vivo (p < 0.05) but not post-mortem. Meat pH was not affected by the WD but the texture was affected by the interaction between the WD and the ageing time (p < 0.001), maximum stress decreased more rapidly in the 100F diet in the first 8 days of ageing. Meat colour was only affected by the oxygen-exposure time (p < 0.001). Panel test variables were not affected by the WD, but ageing time affected beef flavour intensity (p < 0.05).In conclusion, the winter diet affected intramuscular fat content after one month of grazing but had no major effects on post-mortem meat quality of pasture-finished steers.Additional key words: ageing; beef; colour; fatty acids; management; sensory analysis; texture. ResumenEfecto de la dieta invernal sobre la calidad de la carne de cebones finalizados en pastos de montaña suplementados con cebadaEl objetivo del estudio fue evaluar el efecto de dos dietas invernales (WD) (100F, es decir, 100% forraje, 8,3 kg MS heno de alfalfa + 0,3 kg MS paja; y 65F:35C, es decir, 65% forraje:35% concentrado, 5,4 kg MS heno de alfalfa + 0,3 kg MS paja + 3,0 kg MS cebada), ofrecidos durante 118 días sobre algunas variables de calidad de la carne de cebones sacrificados a los 20 meses de edad, finalizados en pastos de montaña y suplementados con cebada (4,1 kg MS d -1 ). Se determinó el contenido en grasa intramuscular y el perfil de ácidos grasos del músculo Longissimus dorsi al mes de iniciarse el pastoreo (in vivo). Tras el sacrificio, se determinó el contenido en grasa intramuscular, el perfil de ácidos grasos, el pH, la textura instrumental (1, 8 y 15 días de maduración), el color (1, 2 y 8 días de exposición al oxígeno) y la calidad sensorial (8 y 15 días de maduración). La dieta invernal afectó al contenido en grasa intramuscular y a su composición después de un mes de pastoreo (p < 0,05) pero no al sacrificio. La dieta invernal no afectó al pH pero la textura se vio afectada por la interacción entre la dieta invernal y tiempo de maduración (p < 0,001). El color se vio afectado sólo por el tiempo de exposición al oxígeno (p < 0,001). La dieta invernal no afectó a las variables sensoriales (p > 0,05), pero la maduración afectó a la intensidad de flavor a vacuno (...

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Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat

Cited by 47 publications

References 14 publications

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Muscle metabolism in sheep and cattle in relation to high rigor temperature – overview and perspective

Effect of the winter diet on meat quality traits of steers finished on mountain pasture with a barley supplement

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