Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

摘要: The impact of accelerated boning on tenderness, ageing rate and meat quality pork longissimus muscle was investigated. Accelerated eight Large White×Landrace carcasses at 30 min post-mortem followed by chilling 0°C resulted in tougher with higher drip loss a darker surface lightness relative to conventional 24 h post-mortem. increased toughness still observed 4 days post-mortem, time which 80% generally had occurred as seen experiment 2. could be attributed cold shortening reduction proteolysis.