The prevalence of PSE characteristics in pork and cooked ham--effects of season and lairage time.
A total of 180 pigs was slaughtered in the same slaughterhouse, but divided in six different trials distributed over Winter (December-March) and Summer (April-September). Meat quality measurements (pH, electrical conductivity, color and/or water-holding capacity) were carried out 30 min, 24 and/or 35h after slaughter in three different muscles: M. gracilis, M. semimembranosus and M. longissimus dorsi. A tendency towards a higher proportion of PSE meat during Summer was found in the examined muscles. Moreover a higher protein, higher dry matter content, a lower water/protein ratio and a lower slicing yield were found for the cooked hams suggesting a higher PSE prevalence in the Summer. A lairage time between 2 and 4h during Summer and less than 2h during Winter was related to a lower proportion of PSE meat. The correlation coefficients between the individual meat quality variables were moderate, but showed the predictive power of the pH measured 24h post-mortem in the M. gracilis for meat quality.
Van de Perre
V
V
Laboratory for Quality Care in Animal Production, Zootechnical Centre, KU Leuven, Bijzondere weg 12, B-3360 Lovenjoel, Belgium. Vincent.VandePerre@biw.kuleuven.be
Ceustermans
A
A
Leyten
J
J
Geers
R
R
D000003:Abattoirs; D000818:Animals; D004044:Dietary Proteins / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000592:standards*; D018482:Muscle, Skeletal / Q000737:chemistry*; D011180:Postmortem Changes; D012621:Seasons; D013552:Swine; D013997:Time Factors; D014867:Water / Q000032:analysis
D004044:Dietary Proteins; D014867:Water