Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs

The aim of this study was to investigate how early cooling of carcasses after slaughter by showering with cold water affected the rate of the pH fall post mortem, protein denaturation and drip loss. Eighty pigs were selected in pairs at debleeding according to sex and farm of origin. All pigs were h...

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Veröffentlicht in:	Meat science 1998-09, Vol.50 (1), p.115-129
Hauptverfasser:	Maribo, Hanne, Olsen, Eli V., Barton-Gade, Patricia, Møller, Anders Juel, Karlsson, Anders
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences cold water cooling Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries meat carcasses meat quality pork postmortem changes slaughter spraying temperature water water holding capacity
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