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

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

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

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

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

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

Date: 1964

Conference paper

Record URL: http://hdl.handle.net/2097/8585

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