Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs

Sterten, H.; Frøystein, T.; Oksbjerg, Niels; Rehnberg, A.C.; Ekker, Anne Stine; Kjos, Nils Petter

doi:10.1016/j.meatsci.2009.06.002

Cited by 16 publications

(4 citation statements)

References 47 publications

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“…The duration of pre-slaughter restriction in feed affects the course of biochemical processes in the muscles and, accordingly, the quality indicators of pork. Lengthening the duration of ante-mortem feed restriction increases the pH value after 45 h after slaughter, limits moisture loss, somewhat improves tenderness, and has very little effect on meat juiciness (Sterten, H. et al 2008). If the use of antibiotics, hormones and other veterinary drugs is limited to normatively determined amounts, this does not significantly affect the quality of meat.…”

Section: Figure 1 Influence Of Oxidation Processes On the Activity Of...mentioning

confidence: 99%

Theoretical basics and technological characteristics of pork with typical syndromes

Novgorodska

Verbytskyi

2023

Agr. Sci.

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In the practice of meat processing, pork is often characterized by such syndromes as PSE (pale, soft, exudative), DFD (dark, firm, dry) and RSE (reddish-pink, soft, exudative). They worsen the perception of meats and have a negative impact on their technological properties in the production of meat products. In the total amount of pork used as raw material, meat with PSE and DFD syndromes features up to 50%. Studies have shown that PSE pork differed from quality meat (NOR) in a less elastic texture, the cut surface was soft, exudative, pale pink in color, and DFD pork was distinguished by a darker color. Compared to NOR meat, the pH value of pork DFD decreases during storage, while that of pork PSE increases. By appointing optimal feeding rations with the minimum necessary use of veterinary preparations, minimizing the causes of pig stress, choosing rational slaughter methods and regimens, it is possible to limit the impact of PSE syndrome and other common meat defects and improve pork quality.

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Section: Figure 1 Influence Of Oxidation Processes On the Activity Of...mentioning

confidence: 99%

Theoretical basics and technological characteristics of pork with typical syndromes

Novgorodska

Verbytskyi

2023

Agr. Sci.

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“…The effects of age on the shear force often result from alterations in the collagen characteristics, such as increased collagen cross-linking in the muscle (Chueachuaychoo et al 2011). According to Sterten et al (2009), variations in the meat pH can also influence the shear force and cooking loss of water, which are important parameters for consumer acceptance of the meat and satisfaction with its preparation and consumption. However, causes of variation in water-holding, color, and tenderness of raw meat do not generally correspond to variations in the properties of cooked meat (Hughes et al 2014).…”

Section: Parametersmentioning

confidence: 99%

Cut yield and meat quality of brown eggshell laying hens housed in an alternative system and submitted to different feeding volumes

FORGIARINI,

KRABBE,

ALVES

et al. 2023

An. Acad. Bras. Ciênc.

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The aim was to evaluate the effect of different feeding volumes on the cut yield and meat quality of brown eggshell laying hens strain Embrapa 051 (E051) during the laying cycle, reared in an alternative system and slaughtered at 73 weeks, with reference to the lineage Lohmann Brown (LB). 600 hens E051 and 200 hens LB were used in an entirely randomized experimental design totalizing 5 replicates with 40 birds each.The treatments were: Control (LB fed with 100% of their dietary requirements), E051 fed with 93% of the control diet, E051 fed with 100% of the control diet, and E051 fed with 107% of the control diet. Birds were supplemented daily with 30g of ground grasses. Different feeding volumes did not alter the physicochemical quality of the meat and the cut yield. Body and cold carcass weight were greater in the E051 fed with 107% of the reference feed compared to the LB or the E051 fed with 7% less than the control diet.Yellow color intensity was greater in the E051 than in LB. The results demonstrated that, at the end of their productive cycle, the E051 without a restricted diet presents good carcass characteristics and potential for industrialized development.

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“…Generally in common commercial breeds, when compared with gilts, pork from barrows is more tender (Enfält et al 1997;Jonsäll et al 2000Jonsäll et al , 2001Latorre et al 2009;Sterten et al 2009), juicer (Jonsäll et al 2000(Jonsäll et al , 2001Sterten et al 2009), and more palatable (Jeremiah and Weiss 1984). The better organoleptic properties of pork from barrows may be explained by the greater intramuscular fat (IMF) content (Newcom et al 2004;Correa et al 2006;Ngapo and Gariepy 2008;Latorre et al 2009) and the lower muscle GP (Larzul et al 1997).…”

Section: Introductionmentioning

confidence: 99%

Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes

Duan

Faucitano

Rivest³

et al. 2018

Can. J. Anim. Sci.

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A total of 119 pigs were used to investigate the effect of slaughter weight (107, 115, and 125 kg), growth rate (fast vs. slow), and sex (barrows vs. gilts) on the longissimus muscle biochemical and sensory traits. Increasing slaughter weight to 125 kg resulted in greater postmortem activity of calpastatin (P = 0.01), lactate dehydrogenase (P = 0.01), and citrate synthase (P = 0.02). Pork toughness and juiciness at 6 d were affected by the interaction slaughter weight × growth rate × sex, with pork being tougher (P = 0.04) and juicer (P = 0.03) in slow-growing gilts slaughtered at 125 and 115 kg, respectively. Flavour was scored higher (P = 0.03) in pork from gilts than from barrows. Overall, based on the slight and likely undetectable differences by the average consumer in the meat sensory traits, it can be concluded that slaughter weight can be increased to 125 kg without appreciable effect on the sensory properties.

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Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs

Cited by 16 publications

References 47 publications

Theoretical basics and technological characteristics of pork with typical syndromes

Theoretical basics and technological characteristics of pork with typical syndromes

Cut yield and meat quality of brown eggshell laying hens housed in an alternative system and submitted to different feeding volumes

Effects of slaughter weight and growth rate on the longissimus muscle metabolic characteristics, and pork sensory quality in pigs of two sexes

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