Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in Pigs.

摘要: The aim of this work was to investigate the temperature and pH changes taking place at slaughter line during chilling process, subsequent effect on meat eating quality in pig carcasses that had either been scalded singed or dehided. Both processes were followed by fast chilling. 219 halothane-gene-free Duroc Sire Landrace-Yorkshire pigs delivered from three farms slaughtered over 2 weeks a dehiding scalding singeing slaughterhouse. Temperature measured intervals exsanguination until 6 hours post mortem. Ultimate pH, internal reflection, drip loss colour (Minolta) day after slaughter. Colour (JPCS scale) evaluated freezing thawing, estimated unaged aged (4 days 4°C) m. longissimus dorsi (LD), using trained taste panel. At dehided an almost constant lower compared carcasses. During there is shift curves between treatments, where lowest muscle LD biceps femoris (BF) 2hr mortem throughout measuring period. In spite temperature, highest BF rate fall slowest 3 respectively, Dehided showed 40% loss, darker reflection carcasses, thus indicating less protein denaturation Scalding singeing, however, lead increased tenderness dehiding, difference persisted even ageing for 4 4°C. differences toughness may be caused proteolysis released lysosomal cathepsins.