Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

Monin, Gabriel; Sellier, Pierre

doi:10.1016/s0309-1740(85)80004-8

Cited by 494 publications

(300 citation statements)

References 15 publications

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“…This causes higher conductivity values of the low pH meat (Sielaff and Hoft, 1979). pH effect on structure and mitochondria in pork Monin and Sellier (1985), Cheah et al (1998), Fernandez et al (2002, Gil et al (2003) and Copenhafer et al (2006) also found, despite clear pH differences 45 min p.m., no impact of the rate of pH decline on the pH 24 h p.m. results. However, other studies, investigating MHS positive and negative pigs, presented lower pH 24 h p.m. values in LMs with low pH 45 min p.m. results (Hamilton et al, 2003;Werner et al, 2010a;Zelechowska et al, 2012).…”

Section: Resultsmentioning

confidence: 79%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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The way the pH falls post-slaughter has an impact on meat quality. Pork longissimus muscles (n = 48) were sorted in fast-(FG) (n = 15) and normal glycolysing (NG) (n = 33) muscles according to the post-slaughter pH 45 min values (FG < 6.0; NG > 6.0). FG muscles (5.84 ± 0.04) compared with NG muscles (6.27 ± 0.04) were accompanied with higher temperature, electrical conductivity, lightness and yellowness, and reduced grill loss and shear force values ( P < 0.05), but there were no pH-dependent changes of the drip loss and redness results. FG muscles had higher ( P < 0.05) percentages of fast-twitch glycolytic and lower proportions of fast-twitch oxidative and slow-twitch oxidative ( P < 0.05) muscle fibres. The study confirms the relationship of pH value to meat quality and muscle fibre characteristics also showing that pH values have no impact on intrinsic mitochondrial respiratory function.

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Section: Resultsmentioning

confidence: 79%

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

Popp

Wicke

Klein

et al. 2015

Animal

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“…Consequently, the calculation of GP at 24 h post mortem is a good approximation of glycogen level at slaughter (Monin and Sellier, 1985).…”

Section: Animals Breeding and Force Feedingmentioning

confidence: 99%

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Fernández

Lahirigoyen

Auvergne

et al. 2010

Animal

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This study investigated the effects of various stunning methods on the quality of carcass and meat in ducks and geese force-fed for the production of French ' foie gras'. The ducks (n 5 30 per group) were stunned with one of the following techniques: electrical stunning in a water bath (50 Hz AC, 130 mA, 4 s), head-only electrical stunning (50 Hz AC, 600 mA, 4 s), mechanical stunning (captive bolt) and controlled atmosphere stunning (CAS: phase 1, CO 2 (40%)-O 2 (30%)-N 2 (30%), for 2 min followed by phase 2, CO 2 . 85% in air, for 2 min). The same methods (except head-only stunning which was not applied) were used in geese (n 5 40 per group). During the first 5 min after slaughter, the stunning techniques that did not kill the animals were associated with a high incidence of head movements (mechanical and electrical head-only stunning), convulsions and convulsive wing flapping (mechanical stunning), in both species. Consequently, the rate of post-mortem pH fall in breast muscle was enhanced and the meat was paler when measured at 24 h or 6 days post mortem ( L*, a*, b* coordinates). In ducks, the animals stunned in the water bath showed the lowest bleeding efficiency, compared to the three other procedures. In geese, the mechanical stunning allowed the highest recovery of blood compared to the CAS and the water-bath methods. Meat texture assessed instrumentally and fluid losses during storage and processing were not affected by the stunning method in any species. Sensory analysis showed a higher score for bloody appearance of raw meat in ducks stunned with the methods that kill before neck cutting (water-bath and CAS). This effect was, however, not linked to the rate of bleeding. The sensory properties of cooked meat were not affected by the stunning method. In both ducks and geese, CAS was associated with the lowest rate of fractures of humeral bone but CAS-stunned geese showed the most engorged wing veins. Overall, these results show the positive effect of CAS on the appearance defects of carcass and meat of ducks and geese, and, on the contrary, they confirm the detrimental effects of water-bath stunning on these criteria. However, the incidences on meat sensory qualities were scarce.

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“…The rest of the homogenate was centrifuged at 2500 × g during 10 min, and the supernatant was used for lactate determination [2]. Muscle GP, in µmol equivalent lactate per g of fresh tissue, was calculated according to Monin and Sellier [26]:…”

Section: Live Muscle Glycolytic Potentialmentioning

confidence: 99%

“…Pigs showing an abnormally large extent of post mortem muscle pH fall were first described by Monin and Sellier [26] as characteristic of the Hampshire breed (i.e. "Hampshire effect" ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits

Roy

Elsen²,

Caritez

et al. 2000

Genet. Sel. Evol.

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-A three-step experimental design has been carried out to add evidence about the existence of the RN gene, with two segregating alleles RN − and rn + , having major effects on meat quality in pigs, to estimate its effects on production traits and to map the RN locus. In the present article, the experimental population and sampling procedures are described and discussed, and effects of the three RN genotypes on growth and carcass traits are presented. The RN genotype had no major effect on growth performance and killing out percentage.

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Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed

Cited by 494 publications

References 15 publications

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The relationship of pork longissimus muscle pH to mitochondrial respiratory activities, meat quality and muscle structure

The effects of stunning methods on product qualities in force-fed ducks and geese. 1. Carcass downgrading and meat quality

Comparison between the three porcine RN genotypes for growth, carcass composition and meat quality traits

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