Accelerated chilling of carcasses to improve pork quality

Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 degrees C cooler for the remainder of the 24-h chill period. Loin muscle pH was higher (P < 0.05) for the carcasses that were accelerated chilled longer than 60 min. Although loin visual color, texture, and firmness scores increased (P < 0.05) with AC time, no improvements were noted beyond 60 min. Color, pH, texture, firmness, and CIE L*a*b* values of fresh ham muscles were not (P > 0.05) affected by AC. In addition, AC did not (P > 0.05) affect purge, drip, or thaw loss of fresh products, sensory scores of loins or processed hams (except initial juiciness; P < 0.05), water-holding capacity of processed hams, or processing characteristics of hams. Cooking loss and Warner-Bratzler shear values for hams and loins were not (P > 0.05) affected by AC. Accelerated chilling caused loins to be darker (lower L* value; P < 0.05) and to have lower (P < 0.05) b* values (less yellow) than CC loins. Accelerated chilling increased water-holding capacity in fresh hams, bound water being the greatest (P < 0.05) in the 120- and 150-min AC groups. These results demonstrate that improvements in pork loin quality can be made using freezer-accelerated chilling for carcasses.     

Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses

Postmortem proteolysis in skeletal muscle and factors affecting this process were examined in pork, lamb and beef longissimus muscles (LM) to determine the cause of differences in meat tenderness among these species. Fat thickness differed among species in the following order: pork greater than beef greater than lamb. The following patterns were observed for rate of temperature and pH decline: lamb greater than pork greater than beef and pork greater than beef greater than lamb, respectively. At 1 d postmortem, pork was the most tender, followed by beef and lamb, respectively. Between 1 and 14 d of postmortem storage, lamb LM was the most improved in tenderness, followed by beef and pork, respectively. Species did not differ (P greater than .05) in LM collagen solubility. Pork LM from fed pigs had the highest (P less than .05) level of cathepsins B + L and cystatin(s) activities, whereas no differences (P greater than .05) were observed among the species for cathepsin B activity. The lowest (P less than .01) Ca2(+)-dependent protease (CDP)-II and CDP inhibitor activities were observed in pork LM. Beef LM had the highest CDP inhibitor activity (P less than .05) but was intermediate in CDP-II activity. No differences were observed among species for CDP-I activity. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of myofibrils isolated at 0, 1 and 14 d postmortem indicated that by d 1, desmin hydrolysis was most extensive in pork muscle, followed by lamb and beef.(ABSTRACT TRUNCATED AT 250 WORDS)     

Composition of pork carcasses by potassium-40 liquid scintillation detection: estimation and validation

Liquid scintillation detection of potassium-40 was used to estimate pork carcass composition of 124 boars, barrows and gilts. Pigs were fed to five live weights (23, 45, 68, 91 and 114 kg) and 40K emissions were determined on live pigs in a whole body counter (WBC) equipped with a two-pi liquid scintillation detector. Then, pigs were slaughtered conventionally and the right side of each carcass was weighed, 40K emissions of this carcass side was determined in the WBC and total grams of potassium were calculated. The right side of each carcass was ground, sampled and analyzed for fat, protein, moisture and potassium. Fat, protein, moisture and overall potassium percentage means were 23.9 +/- 7.2, 16.5 +/- .94, 57.0 +/- 6.5 and .25 +/- .02, respectively. Whole body counter carcass potassium was highly correlated (P less than .01) to chemically determined carcass potassium (r = .70). Percentage of fat, protein and moisture prediction equations were formed by stepwise regression using the linear, quadratic and interactive effects of live animal and carcass side weight. Whole body counter live animal and carcass potassium and sex were utilized as independent variables. Carcass weight and 40K determined potassium of the carcass explained more of the variation in carcass composition than did live animal weight and 40K determined potassium of the live animal.     

Microbiological baseline study of beef and pork carcasses from provincially inspected abattoirs in Alberta, Canada

In 2006 and 2007 beef and pork carcass swabs from provincially inspected abattoirs in Alberta, Canada were tested to determine the levels of total aerobic bacteria, coliform bacteria, and generic Escherichia coli, and the prevalence of Salmonella spp., Campylobacter spp., and Shiga toxin-producing E. coli (STEC). Swabs from beef and pork carcasses from 48 and 34 facilities, respectively, were analyzed. All samples tested were positive for aerobic bacteria with 99.8% of beef and 96.0% of pork samples, having total counts of ≤ 100 000 CFU/cm(2). Coliform bacteria were isolated from 22.4% and 42.0% of beef and pork carcass samples, respectively. Generic E. coli were recovered from 14.6% of beef and 33.7% of pork carcass samples. For beef carcasses, positive tests were obtained for 0.1% of 1036 samples tested for Salmonella spp., 1.5% of 1022 samples tested for Campylobacter spp. and 5.4% of 1018 samples tested for STEC. For pork carcasses, positive tests were obtained for 1.6 % of 1076 samples tested for Salmonella spp., 8.8% of 1070 samples tested for Campylobacter spp. and 4.8% of 1067 samples tested for STEC.     

Ractopamine treatment biases in the prediction of pork carcass composition

Carcass and live measurements of 45 barrows were used to evaluate the magnitude of ractopamine (RAC) treatment prediction biases for measures of carcass composition. Barrows (body weight = 69.6 kg) were allotted by weight to three dietary treatments and fed to an average body weight of 114 kg. Treatments were: 1) 16% crude protein, 0.82% lysine control diet (CON); 2) control diet + 20 ppm RAC (RAC16); 3) a phase feeding sequence with 20 ppm RAC (RAC-P) consisting of 18% crude protein (1.08% lysine) during wk 1 and 4, 20% crude protein (1.22% lysine) during wk 2 and 3, 16% crude protein (0.94% lysine) during wk 6, and 16% crude protein (0.82% lysine) during wk 6. The four lean cuts from the right side of the carcasses (n = 15/treatment) were dissected into lean and fat tissue. The other cut soft tissue was collected from the jowl, ribs, and belly. Proximate analyses were completed on these three tissue pools and a sample of fat tissue from the other cut soft tissue. Prediction equations were developed for each of five measures of carcass composition: fat-free lean, lipid-free soft tissue, dissected lean in the four lean cuts, total carcass fat tissue, and soft-tissue lipid mass. Ractopamine treatment biases were found for equations in which midline backfat, ribbed carcass, and live ultrasonic measures were used as single technology sets of measurements. Prediction equations from live or carcass measurements underpredicted the lean mass of the RAC-P pigs and underpredicted the lean mass of the CON pigs. Only 20 to 50% of the true difference in fat-free lean mass or lipid-free soft-tissue mass between the control pigs and pigs fed RAC was predicted from equations including standard carcass measurements. The soft-tissue lipid and total carcass fat mass of RAC-P pigs was overpredicted from the carcass and live ultrasound measurements. Prediction equations including standard carcass measurements with dissected ham lean alone or with dissected loin lean reduced the residual standard deviation and magnitude of biases for the three measures of carcass leanmass. Prediction equations including the percentage of lipid of the other cut soft tissue improved residual standard deviation and reduced the magnitude of biases for total carcass fat mass and soft-tissue lipid. Prediction equations for easily obtained carcass or live ultrasound measures will only partially predict the true effect of RAC to increase carcass leanness. Accurate prediction of the carcass composition of RAC-fed pigs requires some partial dissection, chemical analysis, or alternative technologies.     

GnRH in the infundibular stalk-median eminence is related to percentage body fat in carcasses of beef cows.

Mature Hereford cows (n = 28) were used to determine the effect of percentage body fat on secretion of LH and content of GnRH in the infundibular stalk-median eminence (ISME). Cows were fed to maintain, lose, or gain weight to achieve body condition scores (BCS; 1 = emaciated; 9 = obese) of 3 to 7. Then cows were fed to maintain weight and body condition. Before slaughter, estrus was synchronized using two injections of prostaglandin F2 alpha(PGF) 11 d apart. Five d after the second PGF injection, cows were given 100 micrograms of GnRH (im) and serum samples were obtained. LH was quantified using RIA. The anterior pituitary and ISME were obtained within 45 min of death. Anterior pituitary weight and LH concentration, total GnRH in the ISME, total carcass fat, and percentage carcass fat were determined. BCS of cows at the time of slaughter influenced percentage carcass fat (P less than .001), total GnRH in the ISME (P less than .02), and maximum LH after GnRH treatment (P less than .09), but did not influence pituitary weight or concentration of LH in the pituitary. Content of GnRH in the ISME averaged 76 +/- 12, 32 +/- 14, 27 +/- 13, and 24 +/- 13 ng for cows with BCS of 3, 5, 6, and 7, respectively. BCS was correlated (P less than .001) with percentage carcass fat (r = .94) and total fat in the carcass (r = .92). Total GnRH in the ISME was negatively correlated (P less than .005) with BCS (r = -.54), percentage carcass fat (r = -.55), and total carcass fat (r = -.49).(ABSTRACT TRUNCATED AT 250 WORDS)     

Bioelectrical impedance: a nondestructive method to determine fat-free mass of live market swine and pork carcasses.

Ninety-two swine averaging 104 +/- 4.5 kg and 99 cold carcasses averaging 75 +/- 3.1 kg were measured with a four-terminal plethysmograph. Pigs were transported to the abattoir, fasted 4 h, weighted, and measured for body resistance (Rs, omega), body reactance (Xc, omega), and distance (L, cm) between detector terminals that were located along the dorsal axis of the animal. Pigs were slaughtered 12 h later, carcasses were chilled for 24 h, then weighted (whole carcasses and side carcasses), and cold carcass Rs, Xc, and L measurements were obtained. The right side of the carcass was ground twice, and a 1-kg sample was frozen for later analyses of fat, ash, N, and moisture. Fat-free mass (FFM, kg) was calculated from weight and percentage of fat. Regression analyses were used to develop equations for estimating FFM on a live, adjusted live, whole carcass, and half-carcass basis. Live BW, Rs, and L accounted for the majority of the variation in FFM. Adjusting live BW for head, viscera, and blood weight increased the explained variation for live BW and decreased the variation accounted by Rs. Multiple regression models involving Rs, L, Xc, and weight accounted for 82, 84, and 84% of the variation for FFM expressed on a live, adjusted live, and cold carcass basis, respectively. Results from this study indicate that bioelectrical impedance has excellent potential as a rapid, nondestructive method for estimation of FFM for market swine and pork carcasses.     

The radiation pasteurisation of broiler chicken carcasses

Irradiation of standard broiler carcasses within 24 hr. of slaughter with a dose of 0.15 Mrad of gamma radiation was sufficient to give a shelf life of more than six days at 5° C. followed by one day at 15° C. The carcasses were treated and stored in air and remained unchanged in appearance and odour. After cooking, treated and stored carcasses were indistinguishable, when tasted in blind comparison tests, from un‐irradiated material held at —20° C. for the same time. The storage conditions chosen were taken to represent the upper limits of commercial and domestic handling during distribution of unfrozen broiler chicken. The economics of the radiation process are discussed.     

维生素与猪肉质量

传统上,由于猪肉具有诱人的口味和较高的营养价值而在人类饮食上占有着特殊的地位。猪肉是一种优质的蛋白质、B组维生素（如硫胺、烟酸、维生素B6、核黄素和维生素B12）以及微量元素（如磷、锌、铁和硒）来源。     

The microbiological effects of trimming sticking wounds in pasteurized pig carcasses

Neither pasteurizing of uneviscerated carcasses nor trimming reduced the numbers of total aerobic bacteria recovered from sticking wounds in pig carcasses. However, trimming after pasteurizing increased the numbers of coliforms and Escherichia coli recovered from sticking wounds, whereas pasteurizing without trimming reduced these counts.     

营养对猪肉质性状的影响

<正>影响猪肉品质的因素很多,主要包括遗传、营养、环境、屠宰与加工等,因此,对肉质的改良也应从这些方面着手采取综合措施。本文主要从营养的角度总结     

The Styrian Salmonella Monitoring Programme for pork production

The Styrian Salmonella Monitoring Programme for pork production is based on a representative analysis of the current status, serological meat juice monitoring and bacteriological tests of carcass halves and parts and has been in operation since 1999. A total of 34 170 meat juice samples from 3417 finisher herds were tested using the meat juice SALMOTYPE-ELISA (Labor Diagnostik, Leipzig, Germany) in the period from 1999 to 2003. More than 95% of the samples investigated were below the negative cut-off of <20% based on the 5-year average. The mean extinction values for meat juice samples showed regional differences, which were visualized for epidemiological purposes using the VETGIS geographical information system (Department of Veterinary Administration, Graz, Austria). Salmonella spp. were detected in only 15 cases (0.13%) of a total of 11 330 bacteriologically tested wipe samples from meat-processing plants. The Salmonella isolates detected included four S. Typhimurium, two S. Enteritidis PT 4, five S. Infantis, one S. Bredeny, one S. Saintpaul, one S. Brenderup and one S. Livingstone isolates. The proportion of Salmonella-contaminated pork in the total population estimated from the annual sample showed a falling tendency. It decreased from 0.48% (CI: 0.23 < or = P < or = 0.85) in 1999 to 0.14% (CI: 0.07 < or = P < or = 0.24) in 2003. The contamination of Styrian pork with Salmonella is extremely low and thus poses a negligible risk of infection to consumers.     

饲料营养对猪肉品质的影响

１ 猪肉品质常用评价指标及其组织生化基础１．１ 肉色 是反映肌肉生理、生化和微生物学变化的综合指标。主要决定于肌肉中的肌红蛋白（Ｍｂ，约７０％～８０％）和血红蛋白（Ｈｂ，约２０％～３０％）含量，也受外界光照和氧化的影响。两种蛋白质呈色的实质在于其分子内的亚铁血红素（Ｆｅ２＋）与氧的结合使肌肉表现不同颜色。如果猪肉与空气充分接触，形成氧合Ｍｂ，肉呈亮红色；缺氧时，Ｍｂ中的Ｆｅ为氧化态，称变性Ｍｂ，肉色为暗褐色。１．２ ＰＨ值 ＰＨ直接影响肉的颜色、嫩度、烹煮损失和肉的保藏期。正常情况下，猪死后，要通过…     

Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality

The purpose of the present study was to investigate the variations in histochemical characteristics of muscle samples segregated according to metabolic rates (MR) and pork quality attributes. A total of 231 crossbred Duroc x (Yorkshire x Landrace) pigs was evaluated. Samples of the LM were taken to evaluate histochemical characteristics, postmortem MR, and meat quality. Samples were classified into fast, normal, and slow MR groups based on muscle pH at 45 min and R-value. Drip loss and lightness (L*) were used to assign samples to 1 of 4 quality classes. Pale, soft, and exudative pork belonging in the fast group had the greatest (P < 0.05) percentage of type IIb fibers, and RSE (reddish-pink, soft, and exudative) pork belonging in the fast group had a similar tendency. Additionally, RFN (reddish-pink, firm, and nonexudative) pork belonging in the normal group showed a lower (P < 0.05) percentage of type IIb fibers than PSE or RSE, regardless of MR, and DFD pork had the lowest (P < 0.05) percentage of type IIb fibers. In general, the fast-glycolyzing PSE pork with the lowest pH at both 45 min and 24 h had greater percentages of type IIb fibers than the fast-glycolyzing RFN pork. There were more fiber-type composition differences between quality classes in pork undergoing a fast rate of metabolism compared with pork undergoing a normal rate of metabolism. It can be concluded that muscle histochemical characteristics are associated with early postmortem MR, the extent of glycolysis, and, thereby, pork quality; however, these effects are limited to the pigs exhibiting a fast glycolytic rate.     

Epidemiology of Salmonella derby strains isolated from swine, pork and pork products

A total of 35 Salmonella derby strains, isolated from 6 types of samples of porcine origin from 9 different places in Hungary were examined for their characteristics. Thirty-two strains (91%) were of phage type 25, 2 (6%) of phage type 15 and 1 (3%) of phage type 58. Colicin production was observed in 3 (9%) strains. Five strains (14%) were found to be resistant to tetracycline (Tc). The strains harboured plasmids of 2.2, 2.4, 3.4, 4.2 and 72 Md. The 72 Md plasmid appears to be characteristic of S. derby and possibly encodes Tc resistance. The 72 Md plasmid belonged partly to incompatibility (Inc) group I1, while the other plasmid of the same size belonged to Inc. group B. The findings suggest that healthy salmonella carrier pigs carried the infection from the farm to the abattoir. Slaughtering of infected pigs may have led to contamination of the carcasses and, thereafter, that of the pork and pork products.     

HPLC法分析猪肉中泰乐菌素残留

建立猪肉中泰乐菌素残留量的高效液相检测方法,为保障食品安全提供数据支撑。试料中残留的泰乐菌素用二氯甲烷提取,离心分层净化,高效液相色谱(紫外检测器)测定,外标法定量。结果显示,泰乐菌素在0.20～1.00μg/mL浓度范围内线性关系良好,相关系数r≥0.997 3;在100～500μg/kg浓度水平回收率范围为71.2%～86.2%;定量限为50μg/kg。经方法学验证,本方法专属性好、简便、快速、准确,适用于猪肉中泰乐菌素残留量的检测。     

猪肉品质的评价指标及其影响因素

本文对猪肉品质的评价指标及其影响因素进行探讨。