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KMID : 1024620030230010028
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Food Science of Animal Resources
2003 Volume.23 No. 1 p.28 ~ p.31
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Comparison of Incidence of PSE Pork by Lairage Time, Use of Electrical Probe, Stunning Voltage and Chilling Condition
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Park Beom-Young
Cho In-Cheol
Kim Il-Suk
Kim Jin-Hyoung
Cho S. H.
Yoo Y. M.
Lee Jong-Moon
Yun S. G.
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Abstract
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The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for < 1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38 with the slow chilling(-5 for 70 min), and was 39.6% when controlled lower than 30 with the fast chilling(-15 for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.
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KEYWORD
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PSE pork, chilling, electric probe, lairage
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