Higher glycogen stores in outdoor bred pigs pre-slaughter correlate with a faster rate of pH decline in pork
Suckling, A., Jose, C.G. and Pluske, J.R. (2013) Higher glycogen stores in outdoor bred pigs pre-slaughter correlate with a faster rate of pH decline in pork. In: Manipulating Pig Production XIV. Proceedings of the 14th Australasian Pig Science Association (APSA) Biennial Conference, 24 - 27 November, Melbourne, Australia p. 224.
Variation in pork quality has been proposed to be mostly due to different rates of post-mortem muscle pH decline (Ryu and Kim, 2006) and its influence on tenderness (Pomponio et al. 2010), which is an important eating quality discriminator. The variable nature and inconsistency of meat quality attributes, such as meat colour and pH, in outdoor bred pigs in Western Australia, and the related quantity of stored muscle glycogen at slaughter, led to this investigation. High levels of muscle glycogen pre-slaughter increases potential lactic acid production, the extent of pH decline, and the lightness of pork. The effect of high glycogen levels on the rate of pH decline is controversial (Scheffler and Gerrard, 2007) and has never been examined in outdoor bred pigs in Australia. The aim of this experiment was to investigate the influence of loin glycogen stores pre-slaughter on post-slaughter pH decline in outdoor bred pigs in Western Australia.
|Publication Type:||Conference Paper|
|Murdoch Affiliation:||School of Veterinary and Life Sciences|
|Publisher:||Australasian Pig Science Association|
|Copyright:||© Australasian Pig Science Association 2013|
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