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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