메뉴 건너뛰기




Volumn 20, Issue 2, 2007, Pages 257-262

Evidence of significant effects of stunning and chilling methods on PSE incidences

Author keywords

Chiller temperature; Chilling method; Pigs; PSE; Stunning method

Indexed keywords

SUIDAE;

EID: 33847139468     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2007.257     Document Type: Article
Times cited : (10)

References (42)
  • 1
    • 0033483904 scopus 로고    scopus 로고
    • The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality
    • Beattie, V. E., R. N. Weatherup, B. W. Moss and N. Walker. 1999. The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality. Meat Sci. 52:205-211.
    • (1999) Meat Sci , vol.52 , pp. 205-211
    • Beattie, V.E.1    Weatherup, R.N.2    Moss, B.W.3    Walker, N.4
  • 2
    • 0942278684 scopus 로고    scopus 로고
    • Physical changes of signficance of early post mortem water distribution in porcine M. longissimus
    • Bertram, H. C., A. Schafer, K. Rosenvold and H. J. Andersen. 2004. Physical changes of signficance of early post mortem water distribution in porcine M. longissimus. Meat Sci. 66:915-924.
    • (2004) Meat Sci , vol.66 , pp. 915-924
    • Bertram, H.C.1    Schafer, A.2    Rosenvold, K.3    Andersen, H.J.4
  • 3
    • 0032219572 scopus 로고    scopus 로고
    • Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs
    • Candek-Potokar, M., B. Žlender, L. Lefaucheur and M. Bonneau. 1998. Effects of age and/or weight at slaughter on longissimus dorsi muscle: Biochemical traits and sensory quality in pigs. Meat Sci. 48:287-300.
    • (1998) Meat Sci , vol.48 , pp. 287-300
    • Candek-Potokar, M.1    Žlender, B.2    Lefaucheur, L.3    Bonneau, M.4
  • 4
    • 38249030149 scopus 로고
    • Influence of low voltage electrical stimulation and rate of chilling on post-mortem glucolysis in lamb
    • Carballo, J., E. García-Matamoros and F. Jiménez-Colmenero. 1988. Influence of low voltage electrical stimulation and rate of chilling on post-mortem glucolysis in lamb. Food Chem. 29:257-267.
    • (1988) Food Chem , vol.29 , pp. 257-267
    • Carballo, J.1    García-Matamoros, E.2    Jiménez-Colmenero, F.3
  • 5
    • 21844493241 scopus 로고
    • The relationship between carcass, meat and eating quality of three pig genotypes
    • Casteels, M., M. van Oeckel, L. Boschaerts, G. Spincemaille and C. V. Boucque. 1995. The relationship between carcass, meat and eating quality of three pig genotypes. Meat Sci. 40:253-269.
    • (1995) Meat Sci , vol.40 , pp. 253-269
    • Casteels, M.1    van Oeckel, M.2    Boschaerts, L.3    Spincemaille, G.4    Boucque, C.V.5
  • 6
    • 0034417289 scopus 로고    scopus 로고
    • Halothane genotype, pre-slaughter handling and stunning method all influence pork quality
    • Channon, H. A., A. M. Payne and R. D. Warner. 2000. Halothane genotype, pre-slaughter handling and stunning method all influence pork quality. Meat Sci. 56:291-299.
    • (2000) Meat Sci , vol.56 , pp. 291-299
    • Channon, H.A.1    Payne, A.M.2    Warner, R.D.3
  • 7
    • 0036133588 scopus 로고    scopus 로고
    • 2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality
    • 2 stunning with manual electrical stunning (50 Hz) of pigs on carcass and meat quality. Meat Sci. 60:63-68.
    • (2002) Meat Sci , vol.60 , pp. 63-68
    • Channon, H.A.1    Payne, A.M.2    Warner, R.D.3
  • 9
    • 0001929598 scopus 로고
    • Biochemical studies on fast glycolysing bovine muscle
    • Christine Fischer and R. Hamm. 1980. Biochemical studies on fast glycolysing bovine muscle. Meat Sci. 4:41-49.
    • (1980) Meat Sci , vol.4 , pp. 41-49
    • Fischer, C.1    Hamm, R.2
  • 10
    • 33847137144 scopus 로고    scopus 로고
    • Council Directive (93/119/CEE) of 22 December. 1993. On the protection of animals at the time of slaughter or killing. Department of Agriculture and Forestry. 2004. Grading of Animal Products. Seoul, Korea.
    • Council Directive (93/119/CEE) of 22 December. 1993. On the protection of animals at the time of slaughter or killing. Department of Agriculture and Forestry. 2004. Grading of Animal Products. Seoul, Korea.
  • 11
    • 0036133394 scopus 로고    scopus 로고
    • High and low rigor temperature effects on sheep meat tenderness and ageing
    • Devine, C. E., S. R. Payne, B. M. Peachey, T. E. Lowe, J. R. Ingram and C. J. Cook. 2002. High and low rigor temperature effects on sheep meat tenderness and ageing. Meat Sci. 60:141-146.
    • (2002) Meat Sci , vol.60 , pp. 141-146
    • Devine, C.E.1    Payne, S.R.2    Peachey, B.M.3    Lowe, T.E.4    Ingram, J.R.5    Cook, C.J.6
  • 12
    • 33847132625 scopus 로고    scopus 로고
    • What quality controls are working in the plant?
    • P, July 8-9. National Pork Producers Council. Des Moines, IA
    • Eilert, S. J. 1997. What quality controls are working in the plant? P. 59-63. In: Proc Pork Quality Summit. July 8-9. National Pork Producers Council. Des Moines, IA.
    • (1997) Proc Pork Quality Summit , pp. 59-63
    • Eilert, S.J.1
  • 13
    • 0000444638 scopus 로고
    • Methods to reduce PSE and Bloodsplash
    • University of MM
    • Grandin, T. 1994. Methods to reduce PSE and Bloodsplash. Proc. Allen D. Leman Swine Confr. University of MM. 21:206-209.
    • (1994) Proc. Allen D. Leman Swine Confr , vol.21 , pp. 206-209
    • Grandin, T.1
  • 14
    • 0038267939 scopus 로고    scopus 로고
    • The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness
    • Hwang, I. H., C. E. Devine and D. L. Hopkins. 2003. The biochemical and physical effects of electrical stimulation on beef and sheep meat tenderness. Meat Sci. 65:677-691.
    • (2003) Meat Sci , vol.65 , pp. 677-691
    • Hwang, I.H.1    Devine, C.E.2    Hopkins, D.L.3
  • 15
    • 0035609237 scopus 로고    scopus 로고
    • The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle
    • Hwang, I. H. and J. M. Thompson. 2001, The effect of time and type of electrical stimulation on the calpain system and meat tenderness in beef longissimus dorsi muscle. Meat Sci. 58:135-144.
    • (2001) Meat Sci , vol.58 , pp. 135-144
    • Hwang, I.H.1    Thompson, J.M.2
  • 16
    • 5444247716 scopus 로고    scopus 로고
    • Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus
    • Hwang, I. H., B. Y. Park, S. H. Cho and J. M. Lee. 2004. Effects of muscle shortening and proteolysis on Warner-Bratzler shear force in beef longissimus and semitendinosus. Meat Sci. 68:497-505.
    • (2004) Meat Sci , vol.68 , pp. 497-505
    • Hwang, I.H.1    Park, B.Y.2    Cho, S.H.3    Lee, J.M.4
  • 17
    • 5744228466 scopus 로고    scopus 로고
    • Assessment of postmortem proteolysis by gel-based proteome analysis in pig longissimus
    • Hwang, I. H., B.Y. Park, J. H. Kim, S. H. Cho and J. M. Lee. 2005. Assessment of postmortem proteolysis by gel-based proteome analysis in pig longissimus. Meat Sci. 69:79-91.
    • (2005) Meat Sci , vol.69 , pp. 79-91
    • Hwang, I.H.1    Park, B.Y.2    Kim, J.H.3    Cho, S.H.4    Lee, J.M.5
  • 18
    • 10044230258 scopus 로고    scopus 로고
    • Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
    • Hwang, I. H., B. Y. Park, S. H. Cho, J. H. Kim and J. M. Lee. 2004. Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig. Asian-Aust. J. Anim. Sci. 17:1599-1607.
    • (2004) Asian-Aust. J. Anim. Sci , vol.17 , pp. 1599-1607
    • Hwang, I.H.1    Park, B.Y.2    Cho, S.H.3    Kim, J.H.4    Lee, J.M.5
  • 19
    • 49049125357 scopus 로고
    • The Ultra Rapid Chilling of Pork
    • James, S. J., A. J. Gigiel and W. R. Hudson. 1983. The Ultra Rapid Chilling of Pork. Meat Sci. 8:63-78.
    • (1983) Meat Sci , vol.8 , pp. 63-78
    • James, S.J.1    Gigiel, A.J.2    Hudson, W.R.3
  • 20
    • 5744225279 scopus 로고    scopus 로고
    • Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature
    • Maria Kyla-Puhju, Marita Ruusunen and Eero Puolanne. 2005. Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature. Meat Sci. 69:143-149.
    • (2005) Meat Sci , vol.69 , pp. 143-149
    • Kyla-Puhju, M.1    Ruusunen, M.2    Puolanne, E.3
  • 21
    • 28844493102 scopus 로고    scopus 로고
    • The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles
    • Maria Yla"-Ajos, Marita Ruusunen and Eero Puolanne. 2006. The significance of the activity of glycogen debranching enzyme in glycolysis in porcine and bovine muscles. Meat Sci. 72:532-538.
    • (2006) Meat Sci , vol.72 , pp. 532-538
    • Yla"-Ajos, M.1    Ruusunen, M.2    Puolanne, E.3
  • 22
    • 0032162292 scopus 로고    scopus 로고
    • Effect of early postmortem cooling on temperature, pH fall and meat quality in pigs
    • Maribo, H., E. V. Olsen, P. Barton Gade, A. J. Moller and A. Karlsson. 1998. Effect of early postmortem cooling on temperature, pH fall and meat quality in pigs. Meat Sci. 50:115-129.
    • (1998) Meat Sci , vol.50 , pp. 115-129
    • Maribo, H.1    Olsen, E.V.2    Barton Gade, P.3    Moller, A.J.4    Karlsson, A.5
  • 23
  • 24
    • 0004472278 scopus 로고
    • Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
    • Monin, G and P. Sellier. 1985. Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed. Meat Sci. 13:49-63.
    • (1985) Meat Sci , vol.13 , pp. 49-63
    • Monin, G.1    Sellier, P.2
  • 25
    • 0042513999 scopus 로고
    • Effect of post-mortem storage temperatures on isometric tension pH, ATP, glycogen and glucose-6-phosphate for selected bovine muscles
    • Nuss, J. I., F. H. Wolfe and F. H. 1980. Effect of post-mortem storage temperatures on isometric tension pH, ATP, glycogen and glucose-6-phosphate for selected bovine muscles. Meat Sci. 5:201-213.
    • (1980) Meat Sci , vol.5 , pp. 201-213
    • Nuss, J.I.1    Wolfe, F.H.2    H., F.3
  • 27
    • 44949286385 scopus 로고
    • Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
    • Offer, G 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30:157-184.
    • (1991) Meat Sci , vol.30 , pp. 157-184
    • Offer, G.1
  • 29
    • 85088187900 scopus 로고    scopus 로고
    • 2 Stunning Methods on Incidence of PSE Pork. J. Anim. Sci. Technol. (Kor.) 47(2):271-276.
    • 2 Stunning Methods on Incidence of PSE Pork. J. Anim. Sci. Technol. (Kor.) 47(2):271-276.
  • 30
    • 33847153350 scopus 로고    scopus 로고
    • Park, B. Y., C. E. Lee, I. S. Kim, S. H. Cho, Y. G. Kim, J. M. Lee and S. K. Yoon. 2003. Comparison of incidence rate of pse pork by fattening period, transport time and lairage time. J. Anim. Sci. Technol. (Kor.) 45(3):483-490.
    • Park, B. Y., C. E. Lee, I. S. Kim, S. H. Cho, Y. G. Kim, J. M. Lee and S. K. Yoon. 2003. Comparison of incidence rate of pse pork by fattening period, transport time and lairage time. J. Anim. Sci. Technol. (Kor.) 45(3):483-490.
  • 31
    • 33847160207 scopus 로고
    • Muscle and Meat Biochemistry. Academic Press, Ine
    • Publishers, pp
    • Pearson, A. M. and J. R. Young. 1989. Muscle and Meat Biochemistry. Academic Press, Ine. Harcourt brace Jouanobich, Publishers, pp. 221-230; pp. 405-408.
    • (1989) Harcourt brace Jouanobich
    • Pearson, A.M.1    Young, J.R.2
  • 32
    • 0001393826 scopus 로고
    • Muscle function and postmortem changes
    • 3rd Edit. Price and Schwiegen Edit. Food and Nutrition Press Inc. Westport, CN
    • Pearson, A. M. 1987. Muscle function and postmortem changes, pp. 155-191. In: The Science of Meat and Meat Products. 3rd Edit. Price and Schwiegen Edit. Food and Nutrition Press Inc. Westport, CN.
    • (1987) The Science of Meat and Meat Products , pp. 155-191
    • Pearson, A.M.1
  • 33
    • 0037220265 scopus 로고    scopus 로고
    • Factors of significance for pork quality-a review
    • Rosenvold, K. and H. J. Andersen. 2003. Factors of significance for pork quality-a review. Meat Sci. 69:219-237.
    • (2003) Meat Sci , vol.69 , pp. 219-237
    • Rosenvold, K.1    Andersen, H.J.2
  • 34
    • 33847133322 scopus 로고    scopus 로고
    • SAS. 2001. SAS User's Guide. SAS Institute, Gary, NC, USA. Savell, J. W., S. L. Mueller and B. E. Baird. 2005. The chilling of carcasses. Meat Sci. 70:449-459.
    • SAS. 2001. SAS User's Guide. SAS Institute, Gary, NC, USA. Savell, J. W., S. L. Mueller and B. E. Baird. 2005. The chilling of carcasses. Meat Sci. 70:449-459.
  • 35
    • 0347143402 scopus 로고
    • The effects of handling, transport, slaughter and chilling on meat quality and yield in pigs
    • Ed. J. L. Barnett and D. P. Hennessy, Warribee, Victoria, Australia
    • Tarrant, P. V. 1989. The effects of handling, transport, slaughter and chilling on meat quality and yield in pigs. pp. 1-25. In: Manipulating Pig Production II. Proc. Biennial Conference of the Australian Pig Science Asoc. (Ed. J. L. Barnett and D. P. Hennessy). Warribee, Victoria, Australia.
    • (1989) Manipulating Pig Production II. Proc. Biennial Conference of the Australian Pig Science Asoc , pp. 1-25
    • Tarrant, P.V.1
  • 36
    • 21844483249 scopus 로고
    • The effect of low voltage and high voltage electrical stimulation on pork quality
    • Taylor, A. A. and L. Martoccia. 1995. The effect of low voltage and high voltage electrical stimulation on pork quality. Meat Sci. 39:319-326.
    • (1995) Meat Sci , vol.39 , pp. 319-326
    • Taylor, A.A.1    Martoccia, L.2
  • 37
    • 0030305256 scopus 로고    scopus 로고
    • Biophysical aspects of meat tenderness
    • Tornberg, E. 1996. Biophysical aspects of meat tenderness. Meat Sci. 43:8175-8191.
    • (1996) Meat Sci , vol.43 , pp. 8175-8191
    • Tornberg, E.1
  • 38
    • 33847099015 scopus 로고    scopus 로고
    • van Laack, R. L. J. M. and F. J. M. Smulders. 1996. The effect of rapid chilling on pork quality in the Netherlands. Congress Proceedings of the 42nd ICoMST: 510-511.
    • van Laack, R. L. J. M. and F. J. M. Smulders. 1996. The effect of rapid chilling on pork quality in the Netherlands. Congress Proceedings of the 42nd ICoMST: 510-511.
  • 39
    • 0031286893 scopus 로고    scopus 로고
    • Muscle protein changes post mortem in relation to pork quality traits
    • Warner, R. D., R. G. Kauffman and M. L. Greaser. 1997. Muscle protein changes post mortem in relation to pork quality traits. Meat Sci. 45:339-352.
    • (1997) Meat Sci , vol.45 , pp. 339-352
    • Warner, R.D.1    Kauffman, R.G.2    Greaser, M.L.3
  • 41
    • 33847121937 scopus 로고    scopus 로고
    • Wood, J. D, G. R. Nute, R. I. Richardson, F. M. Whittington, O
    • Wood, J. D., G. R. Nute, R. I. Richardson, F. M. Whittington, O.
  • 42
    • 1842427593 scopus 로고    scopus 로고
    • Effects of breed, diet and muscle on fat deposition and eating quality in pigs
    • Southwood, G. Plastow, R. Mansbridge, N. da Costa and K. C. Chang. 2004. Effects of breed, diet and muscle on fat deposition and eating quality in pigs. Meat Sci. 67:651-667.
    • (2004) Meat Sci , vol.67 , pp. 651-667
    • Southwood1    Plastow, G.2    Mansbridge, R.3    da Costa, N.4    Chang, K.C.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.