Effect of Humidity Level in a Warm Growing Environment on Porcine Carcass Composition and Quality

Addis, P. B.; Johnson, H.R.; Heidenreich, C. J.; Jones, H. W.; Judge, M. D.

doi:10.2527/jas1967.264705x

Cited by 8 publications

(6 citation statements)

References 3 publications

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“…Research has been focused on the chemical and physical muscle characteristics associated with the development of the pale, soft, exudative (PSE) condition . The incidence of PSE muscle depends on many factors such as breed (Sayre et al, 1963a ;Judge et al, 1959), muscularity (Topel et al, 1967 ;Addis et al, 1967a), ante-mortem handling (Briskey et al, 1959;Sayre et al, 19631, ;Kastenschmidt et al, 1964 ;Briskey et al, 1965), nutrition (Briskey et al, 1959(Briskey et al, , 1960Sayre et al, 1963b;Lawrie, 1966) and others. However the effects of environmental conditions during growth have not been thoroughly evaluated.…”

Section: Introductionmentioning

confidence: 99%

“…The findings of Addis et al (1967b) indicated that temperature acclimation in pigs intensifies the correlation of physiological stress responses with post-mortem muscle properties. Humidity level during growth may also influence post-mortem events in light of the tendency for pigs reared in S5% relative humidity to have longissimus dorsi muscles that are superior in color and gross morphology (Addis et al, 1967a) and lower in shear resistance (Thomas et al, 1966) than those of pigs reared in 30% relative humidity.…”

Section: Introductionmentioning

confidence: 99%

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Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Howe

Thomas

Addis

et al. 1968

Journal of Food Science

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SUMMARY— The effects of temperature and humidity on postmortem and associated muscle properties during growth of “stress susceptible” pigs were evaluated. Exposure to ambient temperatures of 32 and 21°C for alternating 3‐day periods caused rapid post‐mortem glycolysis, high percent light reflectance, and increased light to dark fiber ratios in the longissimus dorsi muscle as compared to constant (27°C) temperature, but only in moderate (38–42% relative) humidity environments. The above events due to temperature acclimation were masked when the humidity was low (17–23% relative). Humidity effects that were independent of temperature acclimation resulted in high percent light reflectance and high muscle temperature in the post‐mortem muscle of pigs reared in low humidity. No significant differences were found in lactic dehydrogenase or succinic dehydrogenase enzyme activities of longissimus dorsi or gluteus medius muscles.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Howe

Thomas

Addis

et al. 1968

Journal of Food Science

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“…Other authors have reported that environmental temperature and humidity both influence muscle characteristics (Thomas et al, 1966;Addis et al, 1967;Howe et al, 1968). As noted earlier, it was not possible to regulate humidity in the present experiment therefore no definite conclusions can be drawn about humidity effects upon muscle phosphate compounds.…”

Section: Introduction a Numbermentioning

confidence: 57%

“…Thomas et al (1966) have shown that alternating temperatures at relatively low humidity levels result in paler colored, more exudative longissimus dorsi muscle compared to constant temperature environments. High relative humidity during growth tended to improve muscle color and structure (Thomas et al, 1966;Addis et al, 1967).…”

Section: Introduction a Numbermentioning

confidence: 99%

Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle

Aberle

Thomas

Howe

et al. 1969

Journal of Food Science

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SUMMARY: Adenosine triphosphate, creatine phosphate and glucose‐6‐phosphate levels in the muscle of Poland China pigs reared under controlled temperature conditions were studied. Longissimus dorsi muscle from animals reared in 32°C environments had higher initial levels of adenosine triphosphate and creatine phosphate (P < 0.05) and lower levels of glucose‐6‐phosphate than that from animals reared at 21°C. Muscle from the latter group of animals underwent more rapid post‐mortem glycolysis (measured as muscle pH) and more rapid increase in light reflectance. Results indicate that accelerated post‐mortem glycolysis in muscle from pigs grown in specified environments may be a reflection of environmental effects upon the ability of porcine muscle to store and maintain high levels of high energy phosphate compounds.

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“…The final quality of ham products is determined by many factors. Quality attributes of porcine muscle as affected by environmental, genetic, biochemical and physiological states of the living animal have been reported (Addis et al 1967;Howe et al 1968;Allen et al 1966;Jensen et al 1967;Arganosa et al 1969;Bodwell et al 1966;Briskey et al 1966;Topel et al 1967;Davis et al 1974aDavis et al , 1974b. Randall and Voisey (1977) have suggested that nitrite did not attribute to any textural characteristics in sausage and canned ham products although several researchers indicated the association between nitrite and texture of meat products (Anon.…”

Section: Introductionmentioning

confidence: 99%

Chemical, Cooking and Textural Properties of Semimembranosus, Semitendinosus and Biceps Femoris Muscles of Pork

Lin

Carpenter

Reagan

1985

Journal of Food Quality

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712e chemical, cooking and physical properties of semimembranosus, semitendinosus and biceps femoris of ham were determined. Significant differences in fat content of muscle and force required to penetrate the ham samples from the three muscles were found. No significant diferences among three muscles in other properties were noted. A statistically significant correlation (r = -0.54) existed between the fat content of muscle and force required to penetrate the ham sample. Expressible juice from the muscles was signijcantly related to the cook loss and yield of hams. The moisture content of hams was also negatively related to the expressible juice. The possible mechanisms for these correlations are related to the abilio of porcine tnuscles to chemically bind moisture during the cooking processes.

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Effect of Humidity Level in a Warm Growing Environment on Porcine Carcass Composition and Quality

Cited by 8 publications

References 3 publications

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Temperature Acclimation and Its Effects on Porcine Muscle Properties in Two Humidity Environments

Environmental Influence on High Energy Phosphate Metabolites in Porcine Muscle

Chemical, Cooking and Textural Properties of Semimembranosus, Semitendinosus and Biceps Femoris Muscles of Pork

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