title: Tenderness of pork m. longissimus thoracis et lumborum after accelerated boning. Part I. Effect of temperature conditioning.
abstract: This research investigated the effect on tenderness and meat quality of temperature conditioning at 0, 7, 14 or 21 °C of pork longissimus muscle after accelerated boning (removal from the carcass within 30 min post slaughter). The conditioning temperature had no effect (P>0.05) on tenderness at the end of the conditioning period (i.e. at the onset of rigor) but had a significant effect (P<0.05) after the muscles were aged for four days at 2 °C. After aging, the muscles conditioned at 14 °C were more tender than muscles conditioned at the other three temperatures; the muscles conditioned at 0 °C were tougher than the muscles conditioned at the higher three temperatures. Conditioning at 14 °C produced muscles that had lighter surface colour and lower drip loss due to prevention of cold toughening which occurred at lower temperatures or protein denaturation at the higher temperatures.
authors: Victorian Institute of Animal Science, Agriculture Victoria, Werribee, Victoria 3030, Australia; Victoria University of Technology, Werribee Campus, PO Box 14428, MCMC Melbourne, Victoria 8001, Australia.
authors: Melissa P
authors: MP
authors: Rees
authors: Graham R
authors: GR
authors: Trout
authors: Robyn D
authors: RD
authors: Warner