ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A series of chemical and physical measurements were carried out on samples of the longissimus dorsi muscles from 10 Danish Landrace pigs. The samples were taken out immediately after sticking and held at 37°C. Estimations were made at intervals of the content of lactic acid, adenosine triphosphate, creatine phosphate, adenosine nucleotide, and inosine nucleotide, and of pH and extensibility, until rigor mortis was complete. The material could be divided, into two groups, A and B. Group A was characterized by a slow fall of pH (max. 0.65 units/hour) and by a slow decrease in extensibility (full rigor at 280 min), whereas group B showed a rapid fall of pH (max. 1.04 units/hour) and a rapid development of rigor (full at 160 min). There was a similarly clear difference between the rates of the other changes. Q10 for the rate of pH fall was 2.70 over the temperature range 36–41°C. The day after slaughter, all carcasses that gave samples of type A were of excellent quality, whereas those giving type B were more or less pale and watery. The differences between the two groups could not be explained by different handling of pigs before slaughter.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1963.tb00175.x
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