title: Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning.
abstract: The impact of accelerated boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated boning of eight Large White×Landrace pork carcasses at 30 min post-mortem followed by chilling at 0°C resulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.
authors: Victorian Institute of Animal Science, Agriculture Victoria, Werribee, Victoria 3030, Australia; Victoria University of Technology, Werribee Campus, PO Box 14428, MCMC, Melbourne 8001, Victoria 8001, Australia.
authors: Melissa P
authors: MP
authors: Rees
authors: Graham R
authors: GR
authors: Trout
authors: Robyn D
authors: RD
authors: Warner