Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality
Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin t...
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| Veröffentlicht in: | Journal of animal science 1998-01, Vol.76 (1), p.74-86 |
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| creator | Milligan, S.D Ramsey, C.B Miller, M.F Kaster, C.S Thompson, L.D |
| description | Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin temperatures of live pigs decreased 5 degrees C during 3 h of rest, and resting reduced muscle temperature at .5 and 1.5 h postmortem. Early postmortem muscle pH was .3 higher if pigs were rested up to 2 h if CC was used (P less than or equal to .01). Resting pigs 2 h decreased loin purge about 1% and increased cured ham yields 6% over those not rested. The AC carcasses had about .15 higher muscle pH from 4.5 to 24 h postmortem than CC carcasses (P less than or equal to .03). The AC improved loin quality about 15% and lowered L* values of loins and hams about 4% (P .04). The AC substantially reduced the incidence of unacceptable quality in loins and hams, with the most effect on hams, and slightly toughened loin muscles but not cured ham muscles. Resting of pigs and AC of carcasses gave superior color of loin chops at d 0 of retail display and lowered L* values during display. The HFT process improved ham quality scores about 8% but not loin scores. Resting pigs for 2 h, AC, and HFT in concert or separately are effective means of improving pork quality; AC had by far the greatest effect |
| doi_str_mv | 10.2527/1998.76174x |
| format | Article |
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One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin temperatures of live pigs decreased 5 degrees C during 3 h of rest, and resting reduced muscle temperature at .5 and 1.5 h postmortem. Early postmortem muscle pH was .3 higher if pigs were rested up to 2 h if CC was used (P less than or equal to .01). Resting pigs 2 h decreased loin purge about 1% and increased cured ham yields 6% over those not rested. The AC carcasses had about .15 higher muscle pH from 4.5 to 24 h postmortem than CC carcasses (P less than or equal to .03). The AC improved loin quality about 15% and lowered L* values of loins and hams about 4% (P .04). The AC substantially reduced the incidence of unacceptable quality in loins and hams, with the most effect on hams, and slightly toughened loin muscles but not cured ham muscles. Resting of pigs and AC of carcasses gave superior color of loin chops at d 0 of retail display and lowered L* values during display. The HFT process improved ham quality scores about 8% but not loin scores. Resting pigs for 2 h, AC, and HFT in concert or separately are effective means of improving pork quality; AC had by far the greatest effect</description><identifier>ISSN: 0021-8812</identifier><identifier>EISSN: 1525-3163</identifier><identifier>EISSN: 0021-8812</identifier><identifier>DOI: 10.2527/1998.76174x</identifier><identifier>PMID: 9464887</identifier><language>eng</language><publisher>Savoy, IL: Am Soc Animal Sci</publisher><subject>ABATTAGE D'ANIMAUX ; Animals ; Biological and medical sciences ; BODY TEMPERATURE ; CALIDAD ; CAMBIOS POST MORTEM ; CARNE ; CARNE DE CERDO ; CARNE PSE ; CERDO ; Cold Temperature ; COLOR ; COLOUR ; CONTENIDO DE HUMEDAD ; COOLING ; COULEUR ; ENFRIAMIENTO ; EXUDATIVE MEAT ; FERMETE ; FIRMEZA ; FIRMNESS ; FLAVEUR ; FLAVOR ; FLAVOUR ; Food Handling - methods ; Food Handling - standards ; Food industries ; Food products ; Fundamental and applied biological sciences. Psychology ; HAMS ; Hogs ; Hydrogen-Ion Concentration ; JAMBON ; JAMON ; LETARGO ; MEAT ; Meat - standards ; Meat and meat product industries ; MEAT CUTS ; MODIFICATION POSTMORTEM ; MOISTURE CONTENT ; PERDIDA DE PESO ; PERTE DE POIDS ; PIECE DE VIANDE ; PIEZAS DE CARNE ; PORCIN ; PORK ; POSTMORTEM CHANGES ; Product quality ; PSE MEAT ; QUALITE ; QUALITY ; Quality Control ; REFROIDISSEMENT ; REPOS ; RESISTANCE MECANIQUE ; RESISTENCIA MECANICA ; REST ; SABOR ; SACRIFICIO ; SHEAR STRENGTH ; SLAUGHTERING ; STRENGTH ; STRESS RESPONSE ; SWINE ; TEMPERATURA DEL CUERPO ; TEMPERATURE CORPORELLE ; TENDERNESS ; TENDRETE ; TENEUR EN EAU ; TERNURA ; VIANDE ; VIANDE EXSUDATIVE ; VIANDE PORCINE ; WATER CONTENT ; WEIGHT LOSSES</subject><ispartof>Journal of animal science, 1998-01, Vol.76 (1), p.74-86</ispartof><rights>1998 INIST-CNRS</rights><rights>Copyright American Society of Animal Science Jan 1998</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c391t-8b286cdc9f8f97b082bd4bae8bc9c854ca5950ace69a9bb050a56a6e6a9c4deb3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=2246965$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/9464887$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Milligan, S.D</creatorcontrib><creatorcontrib>Ramsey, C.B</creatorcontrib><creatorcontrib>Miller, M.F</creatorcontrib><creatorcontrib>Kaster, C.S</creatorcontrib><creatorcontrib>Thompson, L.D</creatorcontrib><title>Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality</title><title>Journal of animal science</title><addtitle>J Anim Sci</addtitle><description>Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin temperatures of live pigs decreased 5 degrees C during 3 h of rest, and resting reduced muscle temperature at .5 and 1.5 h postmortem. Early postmortem muscle pH was .3 higher if pigs were rested up to 2 h if CC was used (P less than or equal to .01). Resting pigs 2 h decreased loin purge about 1% and increased cured ham yields 6% over those not rested. The AC carcasses had about .15 higher muscle pH from 4.5 to 24 h postmortem than CC carcasses (P less than or equal to .03). The AC improved loin quality about 15% and lowered L* values of loins and hams about 4% (P .04). The AC substantially reduced the incidence of unacceptable quality in loins and hams, with the most effect on hams, and slightly toughened loin muscles but not cured ham muscles. Resting of pigs and AC of carcasses gave superior color of loin chops at d 0 of retail display and lowered L* values during display. The HFT process improved ham quality scores about 8% but not loin scores. Resting pigs for 2 h, AC, and HFT in concert or separately are effective means of improving pork quality; AC had by far the greatest effect</description><subject>ABATTAGE D'ANIMAUX</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>BODY TEMPERATURE</subject><subject>CALIDAD</subject><subject>CAMBIOS POST MORTEM</subject><subject>CARNE</subject><subject>CARNE DE CERDO</subject><subject>CARNE PSE</subject><subject>CERDO</subject><subject>Cold Temperature</subject><subject>COLOR</subject><subject>COLOUR</subject><subject>CONTENIDO DE HUMEDAD</subject><subject>COOLING</subject><subject>COULEUR</subject><subject>ENFRIAMIENTO</subject><subject>EXUDATIVE MEAT</subject><subject>FERMETE</subject><subject>FIRMEZA</subject><subject>FIRMNESS</subject><subject>FLAVEUR</subject><subject>FLAVOR</subject><subject>FLAVOUR</subject><subject>Food Handling - methods</subject><subject>Food Handling - standards</subject><subject>Food industries</subject><subject>Food products</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>HAMS</subject><subject>Hogs</subject><subject>Hydrogen-Ion Concentration</subject><subject>JAMBON</subject><subject>JAMON</subject><subject>LETARGO</subject><subject>MEAT</subject><subject>Meat - standards</subject><subject>Meat and meat product industries</subject><subject>MEAT CUTS</subject><subject>MODIFICATION POSTMORTEM</subject><subject>MOISTURE CONTENT</subject><subject>PERDIDA DE PESO</subject><subject>PERTE DE POIDS</subject><subject>PIECE DE VIANDE</subject><subject>PIEZAS DE CARNE</subject><subject>PORCIN</subject><subject>PORK</subject><subject>POSTMORTEM CHANGES</subject><subject>Product quality</subject><subject>PSE MEAT</subject><subject>QUALITE</subject><subject>QUALITY</subject><subject>Quality Control</subject><subject>REFROIDISSEMENT</subject><subject>REPOS</subject><subject>RESISTANCE MECANIQUE</subject><subject>RESISTENCIA MECANICA</subject><subject>REST</subject><subject>SABOR</subject><subject>SACRIFICIO</subject><subject>SHEAR STRENGTH</subject><subject>SLAUGHTERING</subject><subject>STRENGTH</subject><subject>STRESS RESPONSE</subject><subject>SWINE</subject><subject>TEMPERATURA DEL CUERPO</subject><subject>TEMPERATURE CORPORELLE</subject><subject>TENDERNESS</subject><subject>TENDRETE</subject><subject>TENEUR EN EAU</subject><subject>TERNURA</subject><subject>VIANDE</subject><subject>VIANDE EXSUDATIVE</subject><subject>VIANDE PORCINE</subject><subject>WATER CONTENT</subject><subject>WEIGHT LOSSES</subject><issn>0021-8812</issn><issn>1525-3163</issn><issn>0021-8812</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1998</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNpdkM9rFDEYhoModVs9eRaCiBeZmmQmv45StAoFQe05fMlkdrNmJttkRu1_b5YdWvCUkO_JmzcPQq8ouWScyQ9Ua3UpBZXd3ydoQznjTUtF-xRtCGG0UYqy5-i8lD0hlHHNz9CZ7kSnlNwg-92XOUxbnAZ8CNuCYerxLs3NADOecxjH4_B4CM756DPMvsduF2JcbznIDkrxBc8Jh_GQ02-PDyn_wncLxDDfv0DPBojFv1zXC3T7-dPPqy_Nzbfrr1cfbxrXajo3yjIlXO_0oAYtLVHM9p0Fr6zTTvHOQa1OwHmhQVtL6p4LEF6Adl3vbXuB3p1ya4W7pX7LjKHUzhEmn5ZipBaKVEsVfPMfuE9Lnmo3w6iiRDLeVuj9CXI5lZL9YA7VBuR7Q4k5ajdH7eakvdKv18jFjr5_YFfPdf52nUNxEIcMkwvlAWOsE1rwR2wXtrs_IXtTRoixhlKzhyKFoUZ2j68NkAxsc026_VHrSCKYbGX7D9f8oGM</recordid><startdate>199801</startdate><enddate>199801</enddate><creator>Milligan, S.D</creator><creator>Ramsey, C.B</creator><creator>Miller, M.F</creator><creator>Kaster, C.S</creator><creator>Thompson, L.D</creator><general>Am Soc Animal Sci</general><general>American Society of Animal Science</general><general>Oxford University Press</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RQ</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88E</scope><scope>88I</scope><scope>8AF</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>8G5</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>M2O</scope><scope>M2P</scope><scope>M7P</scope><scope>M7S</scope><scope>MBDVC</scope><scope>PATMY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>PYCSY</scope><scope>Q9U</scope><scope>S0X</scope><scope>U9A</scope><scope>7X8</scope></search><sort><creationdate>199801</creationdate><title>Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality</title><author>Milligan, S.D ; Ramsey, C.B ; Miller, M.F ; Kaster, C.S ; Thompson, L.D</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c391t-8b286cdc9f8f97b082bd4bae8bc9c854ca5950ace69a9bb050a56a6e6a9c4deb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1998</creationdate><topic>ABATTAGE D'ANIMAUX</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>BODY TEMPERATURE</topic><topic>CALIDAD</topic><topic>CAMBIOS POST MORTEM</topic><topic>CARNE</topic><topic>CARNE DE CERDO</topic><topic>CARNE PSE</topic><topic>CERDO</topic><topic>Cold Temperature</topic><topic>COLOR</topic><topic>COLOUR</topic><topic>CONTENIDO DE HUMEDAD</topic><topic>COOLING</topic><topic>COULEUR</topic><topic>ENFRIAMIENTO</topic><topic>EXUDATIVE MEAT</topic><topic>FERMETE</topic><topic>FIRMEZA</topic><topic>FIRMNESS</topic><topic>FLAVEUR</topic><topic>FLAVOR</topic><topic>FLAVOUR</topic><topic>Food Handling - methods</topic><topic>Food Handling - standards</topic><topic>Food industries</topic><topic>Food products</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>HAMS</topic><topic>Hogs</topic><topic>Hydrogen-Ion Concentration</topic><topic>JAMBON</topic><topic>JAMON</topic><topic>LETARGO</topic><topic>MEAT</topic><topic>Meat - standards</topic><topic>Meat and meat product industries</topic><topic>MEAT CUTS</topic><topic>MODIFICATION POSTMORTEM</topic><topic>MOISTURE CONTENT</topic><topic>PERDIDA DE PESO</topic><topic>PERTE DE POIDS</topic><topic>PIECE DE VIANDE</topic><topic>PIEZAS DE CARNE</topic><topic>PORCIN</topic><topic>PORK</topic><topic>POSTMORTEM CHANGES</topic><topic>Product quality</topic><topic>PSE MEAT</topic><topic>QUALITE</topic><topic>QUALITY</topic><topic>Quality Control</topic><topic>REFROIDISSEMENT</topic><topic>REPOS</topic><topic>RESISTANCE MECANIQUE</topic><topic>RESISTENCIA MECANICA</topic><topic>REST</topic><topic>SABOR</topic><topic>SACRIFICIO</topic><topic>SHEAR STRENGTH</topic><topic>SLAUGHTERING</topic><topic>STRENGTH</topic><topic>STRESS RESPONSE</topic><topic>SWINE</topic><topic>TEMPERATURA DEL CUERPO</topic><topic>TEMPERATURE CORPORELLE</topic><topic>TENDERNESS</topic><topic>TENDRETE</topic><topic>TENEUR EN EAU</topic><topic>TERNURA</topic><topic>VIANDE</topic><topic>VIANDE EXSUDATIVE</topic><topic>VIANDE PORCINE</topic><topic>WATER CONTENT</topic><topic>WEIGHT LOSSES</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Milligan, S.D</creatorcontrib><creatorcontrib>Ramsey, C.B</creatorcontrib><creatorcontrib>Miller, M.F</creatorcontrib><creatorcontrib>Kaster, C.S</creatorcontrib><creatorcontrib>Thompson, L.D</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Career & Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Biology Database (Alumni Edition)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Science Database (Alumni Edition)</collection><collection>STEM Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Research Library</collection><collection>Science Database</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Research Library (Corporate)</collection><collection>Environmental Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Environmental Science Collection</collection><collection>ProQuest Central Basic</collection><collection>SIRS Editorial</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of animal science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Milligan, S.D</au><au>Ramsey, C.B</au><au>Miller, M.F</au><au>Kaster, C.S</au><au>Thompson, L.D</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality</atitle><jtitle>Journal of animal science</jtitle><addtitle>J Anim Sci</addtitle><date>1998-01</date><risdate>1998</risdate><volume>76</volume><issue>1</issue><spage>74</spage><epage>86</epage><pages>74-86</pages><issn>0021-8812</issn><eissn>1525-3163</eissn><eissn>0021-8812</eissn><abstract>Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin temperatures of live pigs decreased 5 degrees C during 3 h of rest, and resting reduced muscle temperature at .5 and 1.5 h postmortem. Early postmortem muscle pH was .3 higher if pigs were rested up to 2 h if CC was used (P less than or equal to .01). Resting pigs 2 h decreased loin purge about 1% and increased cured ham yields 6% over those not rested. The AC carcasses had about .15 higher muscle pH from 4.5 to 24 h postmortem than CC carcasses (P less than or equal to .03). The AC improved loin quality about 15% and lowered L* values of loins and hams about 4% (P .04). The AC substantially reduced the incidence of unacceptable quality in loins and hams, with the most effect on hams, and slightly toughened loin muscles but not cured ham muscles. Resting of pigs and AC of carcasses gave superior color of loin chops at d 0 of retail display and lowered L* values during display. The HFT process improved ham quality scores about 8% but not loin scores. Resting pigs for 2 h, AC, and HFT in concert or separately are effective means of improving pork quality; AC had by far the greatest effect</abstract><cop>Savoy, IL</cop><pub>Am Soc Animal Sci</pub><pmid>9464887</pmid><doi>10.2527/1998.76174x</doi><tpages>13</tpages></addata></record> |
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| identifier | ISSN: 0021-8812 |
| ispartof | Journal of animal science, 1998-01, Vol.76 (1), p.74-86 |
| issn | 0021-8812 1525-3163 0021-8812 |
| language | eng |
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| source | MEDLINE; Oxford University Press Journals All Titles (1996-Current) |
| subjects | ABATTAGE D'ANIMAUX Animals Biological and medical sciences BODY TEMPERATURE CALIDAD CAMBIOS POST MORTEM CARNE CARNE DE CERDO CARNE PSE CERDO Cold Temperature COLOR COLOUR CONTENIDO DE HUMEDAD COOLING COULEUR ENFRIAMIENTO EXUDATIVE MEAT FERMETE FIRMEZA FIRMNESS FLAVEUR FLAVOR FLAVOUR Food Handling - methods Food Handling - standards Food industries Food products Fundamental and applied biological sciences. Psychology HAMS Hogs Hydrogen-Ion Concentration JAMBON JAMON LETARGO MEAT Meat - standards Meat and meat product industries MEAT CUTS MODIFICATION POSTMORTEM MOISTURE CONTENT PERDIDA DE PESO PERTE DE POIDS PIECE DE VIANDE PIEZAS DE CARNE PORCIN PORK POSTMORTEM CHANGES Product quality PSE MEAT QUALITE QUALITY Quality Control REFROIDISSEMENT REPOS RESISTANCE MECANIQUE RESISTENCIA MECANICA REST SABOR SACRIFICIO SHEAR STRENGTH SLAUGHTERING STRENGTH STRESS RESPONSE SWINE TEMPERATURA DEL CUERPO TEMPERATURE CORPORELLE TENDERNESS TENDRETE TENEUR EN EAU TERNURA VIANDE VIANDE EXSUDATIVE VIANDE PORCINE WATER CONTENT WEIGHT LOSSES |
| title | Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality |
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