Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork

Honkavaara, Markku

doi:10.23986/afsci.72374

Cited by 7 publications

(20 citation statements)

References 3 publications

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“…Handling of the pork carcass can also influence meat quality. Scalding and dehairing of the carcass to remove hair increases carcass temperature due to accelerated glycolysis (Honkavaara 1989b). These procedures increase the incidence of PSE because the rates of glycolysis and glycogenolysis and thus pH decline are increased while carcass temperature is high.…”

Section: Pale Soft and Exudative Porkmentioning

confidence: 99%

“…Postmortem anaerobic glycolysis is accelerated at high carcass temperatures and excessive lactic acid is produced. The resultant low ultimate pH (Troeger and Woltersdorf 1987;Honkavaara 1989b) as well the reduced pH at high body temperature leads to protein denaturation and produces the characteristic PSE muscle condition. Troeger and Woltersdorf (1987) suggested that muscle from skinned carcasses (compared to scalded) has improved muscle color and water holding capacity.…”

Section: Dehairingmentioning

confidence: 99%

See 1 more Smart Citation

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

Cannon

Morgan

Heavner

et al. 1995

Journal of Muscle Foods

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As part of the “Pork Quality Audit,” an extensive review of the literature relative to pork quality has been conducted which describes the scientific basis which the United States pork industry can utilize when addressing quality defects. Specific pork quality characteristics that are discussed include muscle color, firmness and texture (specifically pale, soft and exudative muscle); intramuscular fat; meat palatability (tenderness, juiciness and flavor); ecchymosis; broken bones; meat shelf‐life; and food safety. Specific factors are discussed in detail as to how they influence pork quality characteristics. Factors which are discussed include carcass composition, genetics, nutrition, growth promotants, preslaughter handling, immobilization, postmortem handling and chilling, packaging, and long‐term storage. This review provides a foundation for the identification of factors which impact pork quality nonconformity.

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Section: Pale Soft and Exudative Porkmentioning

confidence: 99%

Section: Dehairingmentioning

confidence: 99%

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

Cannon

Morgan

Heavner

et al. 1995

Journal of Muscle Foods

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“…However, no significant differences in 45-min temperature were detected (P > 0.05; Table 2). Previous studies have reported that the time spent from stunning to splitting had only a minor effect on carcass temperature (Honkavaara, 1989).…”

Section: Resultsmentioning

confidence: 83%

“…Scalding periods of up to 9 min may be needed for adequate hair removal (van der Wal et al, 1993). However, carcass temperature may increase during extended scalding (Honkavaara, 1989;van der Wal et al, 1993). Reducing the duration of scalding allows for earlier evisceration and entry into the cooler, which may minimize protein denaturation due to prolonged exposure to high muscle temperatures.…”

mentioning

confidence: 99%

Influence of harvest processes on pork loin and ham quality1

Gardner

Huff-Lonergan

Rowe

et al. 2006

Journal of Animal Science

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Summary and ImplicationsThe influence of the timing and duration of slaughter processes on pork quality was evaluated. The results demonstrate that reducing the time to evisceration is less important than reducing the time to the initiation of carcass chilling. A shortened interval between stunning and cooling can be accomplished by decreasing time allowed for blood removal (dwell time) and scalding. A dwell time of 3 min should allow harvest facilities to maximize profits from blood yields and allow carcasses to enter the scalder at an earlier time postmortem. Lengthening the duration of scalding may result in a more rapid postmortem pH decline. It is recommended that each individual processing facility monitor scald times to determine the appropriate length of time needed to maximize hair removal and minimize time spent on the slaughter floor.

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“…If chilling is inadequate or delayed, the resulting pork will have an increased incidence of PSE regardless of the genotype of the pig (Honkavaara, 1989). Delayed chilling of poultry carcasses has also shown that the pH decline continued more rapidly and water loss increased with increasing time prior to chilling (Lesiak et al, 1996).…”

Section: Temperaturementioning

confidence: 99%

Effect of dietary glycolytic inhibitors on pork quality

Kremer

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This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in type vriter face, while others may be from any type of computer printer.The quality of this reproduction Is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction.In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion.Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book.

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Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork

Abstract: This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH1≤5.8). Blood creatine kinase (CK) activity was positively (P

Cited by 7 publications

References 3 publications

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

Influence of harvest processes on pork loin and ham quality1

Effect of dietary glycolytic inhibitors on pork quality

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Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork

Abstract: This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH1≤5.8). Blood creatine kinase (CK) activity was positively (P

Cited by 7 publications

References 3 publications

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY1

Influence of harvest processes on pork loin and ham quality1

Effect of dietary glycolytic inhibitors on pork quality

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Product

Resources

About

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹

PORK QUALITY AUDIT: A REVIEW OF THE FACTORS INFLUENCING PORK QUALITY¹