The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

The effect of processing pork carcasses prior to rigor mortis upon muscle and fat quality

Weiner, P.D.; Kropf, D.H.; Mackintosh, D.L.; Koch, B.A.

Conference paper

Publication Date: 1964

Conference: 51st Annual Livestock Feeders’ Day, Kansas State University of Agriculture and Applied Sciences, Manhattan, Kansas, May 2, 1964
Starting Page: 77, Ending Page: 79
Publisher: Kansas Agricultural Experiment Station

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Abstract:

The effect of processing pork carcasses before rigor mortis was studied in 21 market-weight swine. The left side of each carcass served as a control and was chilled for 48 hours at 32-36 F before being cut and processed by regular methods. The right sides (treated) were cut and processed within one hour of bleeding.

Keywords: Pork; Muscle quality; Fat quality; Rigor mortis

URL for this item: http://hdl.handle.net/2097/8585

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