Document Detail


Pork quality attributes associated with bilateral carcass variation.
MedLine Citation:
PMID:  16424274     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The objective of this study was to identify bilateral differences in pork carcass quality as influenced by single leg shackling and suspension of electrically stunned pigs. Fifty-six Genepacker x EB market barrows (118 kg) were rendered unconscious and insensible to pain via electrical stimulation. Pigs were then shackled and suspended by the right hind leg before exsanguination and remained suspended until scalding. Initial (45-min) pH values of the LM at the 10th to 11th rib interface were different (P = 0.016); shackled side loins possessed a greater i.m. pH than those loins associated with the free side of the carcass (6.26 vs. 6.10). At 24 h postmortem, loins from the shackled side had lower (P < 0.001) L* values than loins from the free side in both the sirloin (53.08 vs. 57.61) and blade (54.61 vs. 57.09) regions. Additionally, b* values were greater (P < 0.001) for loins from the shackled side than loins from the free side in the center (13.81 vs. 13.01) and blade (14.72 vs. 13.68) regions, and in the blade region, a* values were greater (P < 0.001) in the LM from the shackled side than loins from the free side (7.37 vs. 6.26). Moreover, LM chops of loins from the shackled side that were aged 21 d were rated less (P < 0.05) tough (2.74 vs. 3.95) and more (P < 0.05) juicy (4.24 vs. 3.19) than chops from the free-hanging side. However, these differences were not evident after 41 d aging. From the results of this study, it can be concluded that bilateral differences exist within the LM of a pork carcass and that these differences are likely associated with the single-leg shackling and suspension of electrically stunned pigs.
Authors:
C A Stahl; H Heymann; K Adhikari; E P Berg
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of animal science     Volume:  84     ISSN:  1525-3163     ISO Abbreviation:  J. Anim. Sci.     Publication Date:  2006 Feb 
Date Detail:
Created Date:  2006-01-20     Completed Date:  2008-02-14     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8003002     Medline TA:  J Anim Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  456-62     Citation Subset:  IM    
Affiliation:
Department of Animal Sciences, University of Missouri, Columbia, 65211, USA.
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MeSH Terms
Descriptor/Qualifier:
Abattoirs
Animals
Food Handling / methods*,  standards
Humans
Hydrogen-Ion Concentration
Male
Meat / standards*
Muscle, Skeletal / chemistry
Pigmentation
Swine / physiology*
Taste
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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