Fast Early Post Mortem Metabolism Eliminates the Benefit of Aging in Pork Loin

C.G. Jose; R.G. Campbell

Fast Early Post Mortem Metabolism Eliminates the Benefit of Aging in Pork Loin

In: 63rd International Congress of Meat Science and Technology

Authors:

C.G. Jose

C.G. Jose ¹School of Veterinary and Life Sciences, Murdoch University, Australia

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R.G. Campbell

R.G. Campbell ²CRC for High Integrity Australian Pork, Roseworthy, Australia; c.jose@murdoch.edu.au

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Type:: Chapter

Pages:: 856–857

DOI:: https://doi.org/10.3920/9789086868605_383

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The pH decline and lactate concentrations at several time points post mortem (PM) were collected in 198 entire male pork carcasses to determine the influence of PM metabolism on the tenderization process during aging. In unaged product, there was no effect of PM metabolism rates on sheer force values. Aging for 2 or 4 days at 2 °C in a vacuum bag resulted in an improvement in shear force values in carcasses with a slower rate of PM metabolism, while at a fast rate of lactate production of pH decline during the first few hours PM resulted in no tenderization benefit during aging. This effect is likely due to fast early PM metabolism resulting in conditions that denature enzymes involved in the tenderization process during aging.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Fast Early Post Mortem Metabolism Eliminates the Benefit of Aging in Pork Loin

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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