Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat

The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, and dry) are significant causes for downgrading of pigmeat resulting in financial loss to the slaughter plant. The objective of this study was to document the variation in quality of pigmeat from one slaughter plant over a 15-month p...

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Bibliographic Details
Published in:Meat science 2003-06, Vol.64 (2), p.105-111
Main Authors: O’Neill, D.J, Lynch, P.B, Troy, D.J, Buckley, D.J, Kerry, J.P
Format: Article
Language:English
Subjects:
Animal productions
Biological and medical sciences
Colour
DFD
Food industries
Fundamental and applied biological sciences. Psychology
Meat and meat product industries
Pig carcasses
PSE
Terrestrial animal productions
Vertebrates
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Summary:The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, and dry) are significant causes for downgrading of pigmeat resulting in financial loss to the slaughter plant. The objective of this study was to document the variation in quality of pigmeat from one slaughter plant over a 15-month period, based on colour, appearance and pH. During 4 days of most weeks, 30 pigs were randomly selected from the slaughter line, resulting in a total number of 4560 pigs. Muscle pH between the third and fourth rib was measured 45 min, 90 min and 24 h after slaughter. Using a Minolta colorimeter (Hunter L, a, b scale), colour of the longissimus dorsi muscle was measured 24 h after slaughter. Muscle colour was also visually scored on a scale of 1–6. Carcass pH at 24 h post-mortem varied significantly with month of slaughter ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(02)00116-X