Incubation Temperature Effects on Physical Characteristics of Normal, Dark, Firm and Dry, and Halothane-Carrier Pork Longissimus

J. McCaw, M. Ellis, M. S. Brewer, F. K. McKeith

Research output: Contribution to journalArticle

Abstract

Pigs (n = 18) were selected to represent three different muscle conditions (six pigs per condition): normal; dark, firm, and dry; and halothane carrier. A 45-cm-long longissimus section was excised from each side of the carcass at 30 min postmortem and cut into six sections. Right side sections were assigned to the intermediate temperature incubation (23°C), and left side sections were designated high temperature incubation (40°C). Sections were randomly assigned to incubation times (0, 1, 2, 4, 6, or 8 h). The 0 h section from each incubation treatment was designated as a control and was placed directly into a 4°C cooler. Temperature and pH were evaluated on the control section and for each loin section at the end of the incubation time. Color (L*, a*, and b* values), percentage of purge loss, water-holding capacity, and drip loss were determined. Incubation treatment did not alter pH decline in dark, firm, and dry muscle; however, high temperature increased pH decline in normal and halothane carrier samples. Results suggest that there is a strong interaction between pH and temperature that affects pork quality attributes. High incubation temperature had a negative effect on most quality variables; however, muscle condition (normal or halothane carrier) had limited effects on muscle quality.

Original languageEnglish (US)
Pages (from-to)1547-1552
Number of pages6
JournalJournal of animal science
Volume75
Issue number6
DOIs
StatePublished - Jun 1997
Externally publishedYes

Keywords

  • Dark
  • Dry
  • Firm
  • Halothane
  • Pigs
  • Temperature
  • Time
  • Water-Holding Capacity

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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