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KMID : 1025520040460010097
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Journal of Animal Science and Technology
2004 Volume.46 No. 1 p.97 ~ p.106
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Effects of Practical Variations in Fasting, Stress and Chilling Regime on Post-slaughter Metabolic Rate and Meat Quality of Pork Loin
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황인호/Hwang, I. H.
박범영/조수현/김진형/이종문/Park, B. Y./Cho, S. H./Kim, J. H./Lee, J. M.
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Abstract
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The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P<0.05) between the fasting treatment and chilling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 108㎛, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P<0.05) until 3 d at 1℃. The treatment also resulted in a higher Hunter L* and a*(P<0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P<0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.
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