Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics

Effects of preslaughter rest (0, 1, 2 or 3 h) and hot-fat trimming (HFT, one side) on muscle quality characteristics of hams and loins were tested with 120 pigs. Center-cut loins from each carcass side were vacuum packaged and stored for 7 or 14 days at 2°C. Pigs not rested before slaughter had a sk...

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Bibliographic Details
Published in:Meat science 2000-03, Vol.54 (3), p.221-229
Main Authors: Owen, B.L, Montgomery, J.L, Ramsey, C.B, Miller, M.F
Format: Article
Language:English
Subjects:
Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Hot-fat trimming
Meat and meat product industries
PSE pork
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Summary:Effects of preslaughter rest (0, 1, 2 or 3 h) and hot-fat trimming (HFT, one side) on muscle quality characteristics of hams and loins were tested with 120 pigs. Center-cut loins from each carcass side were vacuum packaged and stored for 7 or 14 days at 2°C. Pigs not rested before slaughter had a skin temperature 3°C higher and ham muscle temperatures 1°C higher than pigs rested 1–3 h ( P
ISSN:0309-1740
1873-4138
DOI:10.1016/S0309-1740(99)00083-2