Effect of muscle temperature soon after slaughter on pork quality: a pilot study.

Authors

  • P.G. van der Wal
  • G. Eikelenboom

DOI:

https://doi.org/10.18174/njas.v32i3.16903

Abstract

The effect of various environmental temperatures, ranging between 42.5 and 25 degrees C during the first 2 h after slaughter, on pork quality was studied in longissimus dorsi samples. Higher environmental temperatures resulted in higher lactate and lower pH 2 h after slaughter. Samples kept at higher environmental temperatures (42.5 and 40 degrees C) showed characteristics typical for pale soft exudative pork. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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Published

1984-08-01

Issue

Vol. 32 No. 3 (1984)

Section

Papers

License

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