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