Effect of processing plant on pork quality

Meat Science

Volumn 64, Issue 2, 2003, Pages 125-131

  Hambrecht, E ^a   Eissen, J J ^a   Verstegen, M W A ^b  

^a Nutreco Swine Research Centre   (Netherlands)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Chilling; Pork quality; Pre slaughter stress; Stunning

Indexed keywords

PORK QUALITY;

ELECTRIC CONDUCTIVITY; FOOD PROCESSING; MUSCLE; PACKING PLANTS; PH EFFECTS;

MEATS;

ANIMALIA;

EID: 0037208116     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00166-3     Document Type: Article

References (24)

1. Briskey, E. J. (1964). The etiological Status and associated studies of pale, soft and exudative porcine musculature. Advances in Food Research, 13, 89.
2. Brown, S. N., Warriss, P. D., Nute, G. R., Edwards, J. E., & Knowles, T. G. (1998). Meat quality in pigs subjected to minimal preslaughter stress. Meat Science, 49(3), 257-265.
3. Channon, H. A., Payne, A. M., & Warner, R. D. (2000). Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Science, 56, 291-299.
4. Coma, J. (2001). Meat quality in pigs: effect of nutrition and feeding. Pig News and Information, 22(3), 87N-99N.
5. Eikelenboom, G., Bolink, A. H., & Sybesma, W. (1991). Effects of feed withdrawal before delivery on pork quality and carcass yield. Meat Science, 29, 25.
6. Geverink, N. A., Bradshaw, R. H., Lambooij, E., Wiegant, V. M., & Broom, D. M. (1998). Effects of simulated lairage conditions on the physiology and behaviour of pigs. The Veterinary Record, 143(9), 241-244.
7. Gigiel, A., Butler, F., & Hudson, B. (1989). Alternative methods of pig chilling. Meat Science, 26, 67-83.
8. Gispert, M., Faucitano, L., Oliver, M. A., Guàrdia, M. D., Coll, C., Siggens, K., Harvey, K., & Diestre, A. (2000). A survey of pre-slaughter conditions, halothane gene frequency, ad carcass and meat quality in five Spanish pig commercial abattoirs. Meat Science, 55, 97-106.
9. Grandin, T. (1996). Factors that impede animal movement at slaughter plants. Journal of the American Veterinary Medical Association, 209, 757-759.
10. Henckel, P., Andersson, M., & Holst, S. (1998). Influence of stunning method on pH-decrease and meat quality. In Proceedings 44th International Congress of Meat Science and Technology (pp. 1068-1069), 30 August-4 September, Barcelona, Spain.
11. Kauffman, R. G., Eikelenboom, G., van der Waal, P. G., Merkus, G., & Zaar, M. (1986). The use of filter paper to estimate drip loss of porcine musculature. Meat Science, 18, 191-200.
12. Kauffman, R. G., Sybesma, W., Smulders, F. J. M., Eikelenboom, G., Engel, B., van Laack, R. L. J. M., Hoving-Bolink, A. H., Sterrenburg, P., Nordheim, E. V., Walstra, P., & van der Wal, P. G. (1993). The effectiveness of examining early post-mortem musculature to predict ultimate pork quality. Meat Science, 34, 283-300.
13. Nakai, H., Saito, F., Ikeda, T., Ando, S., & Komatsu, A. (1975). Standard models of pork colour. Bulletin of the National Institute of Animal Industry, 30, 69-74.
14. Offer, G. (1991). Modelling of the formation of pale, soft and exudative meat: effects of chilling regime and rate and extent of glycolysis. Meat Science, 30, 157-184.
15. Schäfer, A., Rosenvold, K., Purslow, P. P., Andersen, H. J., & Henckel, P. (2002). Physiological and structural events post mortem of importance for drip loss in pork. Meat Science, 61, 355-366.
16. Sellier, P. (1988). Aspects génétiques des qualités technologiques et organoleptiques de la viande chez le porc. Journ. Rech. Porcine Fr., 20, 227.
17. Velarde, A., Gispert. M., Faucitano, L., Alonso, P., Manteca, X., & Diestre, A. (2001). Effect of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs. Meat Science, 58, 313-319.
18. Velarde, A., Gispert, M., Faucitano, L., Manteca, X., & Diestre, A. (2000). The effect of stunning method on the incidence of PSE meat and haemorrhages in pork carcasses. Meat Science, 55, 309-314.
19. van der Wal, P. G., Engel, B., van Beek, G., & Veerkamp, C. H. (1995). Chilling pig carcasses: effects on temperature, weight loss and ultimate meat quality. Meat Science, 40, 193-202.
20. van der Wal, P. G., Engel, B., & Hulsegge, B. (1997). Causes for variation in pork quality. Meat Science, 46(4), 319-327.
21. van der Wal, P. G., Engel, B., & Reimert, H. G. M. (1999). The effect of stress, applied immediately before stunning, on pork quality. Meat Science, 53(2), 101-106.
22. van der Wal, P. G., de Vries, A. G., & Eikelenboom, G. (1995). Predictive value of slaughterhouse measurements of ultimate pork quality in seven halothane negative Yorkshire populations. Meat Science, 40, 183-191.
23. Warris, P. D., Brown, S. N., Adams, S. J. M., & Corlett, I. K. (1994). Relationship between subjective and objective assessments of stress at slaughter and meat quality in pigs. Meat Science, 38, 329-340.
24. Warris, P. D., Brown, S. N., Knowles, T. G., & Edwards, J. E. (1992). Influence of width and bends on the ease of movement of pigs along races. The Veterinary Record, 130, 202-204.