Technological quality attributes of pork from a small-holder abattoir as affected by breed, age and season of slaughter

Scientific Research and Essays

C. S. Gajana¹ 

关键词:  ;    Ultimate pH;    pork colour;    tenderness;    thawing loss;    cooking loss;    evaporation loss.;   

DOI  :  10.5897/SREX12.072

学科分类：社会科学、人文和艺术（综合）

来源: Academic Journals

【 摘 要 】

The objective of the current study was to determine the effect of breed, age group and season of slaughter on technological quality attributes of pork from a smallholder abattoir. Meat from the Large White pig meat had higher (P < 0.05) pHuand lower a* than values of meat from the Landrace. No breed differences were observed in lightness (L*), yellowness (b*), shear force values, thawing loss, cooking loss and evaporation loss values. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6 ± 1.58) while the lowest shear force values (18.5 ± 1.58) were found in meat from pigs that were slaughtered in autumn season.The lowest pHuand highest a* valueswere found inmeat from 9months old pigs(5.3 ± 0.07). The 6, 9 and 10 months old pigs had higher (P<0.05) b* values than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. The risks of PSE occurrences were more prevalent in autumn (37%) than other seasons of slaughter.Warner Bratzler Shear Force (WBSF), cooking loss (CL) and evaporation loss (EL) values increased with age of an animal. It was concluded that pHuvary with pig breeds and considerations should also be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal, the younger the animal. Less force is needed to shear it, low CL and EL point to good quality meat in young animals.

【 授权许可】

CC BY