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

Date

2011-05-04

Journal Title

Journal ISSN

Volume Title

Publisher

Kansas Agricultural Experiment Station

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.

Description

Keywords

Pork, Muscle quality, Fat quality, Rigor mortis

Citation