THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER AND CHILLING ON MEAT QUALITY AND YIELD IN PIGS. A REVIEW.

Type of article: Article

Summary

THE ARTICLE REVIEWS AND EXAMINES THE CLOSELY LINKED EVENTS SURROUNDING SLAUGHTER WHICH AFFECT MEAT QUALITY AND YIELD, FOR EXAMPLE THE RATE OF FALL OF PH AFTER SLAUGHTER ARISING FROM THE DEGREE OF HORMONAL AND CONTRACTILE STIMULATION OF MUSCLE. STRESS, TIME OF LAST FEED, ELECTRIC GOADS ARE QUOTED AS AFFECTING MEAT QUALITY. DURING TRANSPORT, VEHICLE DESIGN, LOADING DENSITY, FASTING, DEHYDRATION ARE AMONG THE MORE SIGNIFICANT FACTORS. CHILLING RATES, WEIGHT LOSS AND VARIOUS METHODS FOR CHILLING PIG CARCASSES ARE DESCRIBED, TOGETHER WITH DRIP, PSE, PALENESS AND TOUGHNESS. G.R.S.

Details

Original title: THE EFFECTS OF HANDLING, TRANSPORT, SLAUGHTER AND CHILLING ON MEAT QUALITY AND YIELD IN PIGS. A REVIEW.
Record ID : 1990-1931
Languages: English
Source: Ir. J. Food Sci. Technol. - vol. 13 - n. 2
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

Links

See the source

Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Slaughterhouse; Meat; Chilling; Organoleptic property; Pork; Ph; Weight loss