Subject(s)
Bacteria/growth & development , Food Microbiology , Meat , Carbohydrate Metabolism , Culture MediaABSTRACT
The authors studied the effects of various cooling temperatures on the tenderness of mutton. It was found that a marked increase in toughness is produced in particular by temperatures less than 10 degrees C. Measurements of the length of myomere and muscle fibres indicate the relationship between toughness and muscular contraction, contractions of more than 15-20% leading to marked losses in tenderness.
Subject(s)
Cold Temperature , Meat , Animals , Food Preservation , Muscles/physiology , SheepABSTRACT
Comparative consistometric tests, using two different measuring methods, were applied to raw sausages in a random sampling process over a somewhat extended period of time. A close relationship (r= -0.819) was found to exist between the data obtained from a modified Höppler consistometer, on the one hand, and those measured by means of a penetrometer, on the other. The penetrometer proved to be suitable for measurement under practice conditions, while more specific strength parameters (S/2, tan alpha) were successfully measured by means of the modified Häppler consistometer.
Subject(s)
Food Preservation , Meat Products , Meat , Animals , Cattle , Methods , Quality ControlABSTRACT
The pork quality of M. longissimus dorsi of 1,010 pigs for slaughter in one pork production unit was determined on 17 slaughter days. Measurements taken for that purpose included pH 45 minutes post mortem, pork brightness 24 hours post mortem, and drip loss 24 hours post mortem. The following results were recorded: 1. Quality gaps in terms of PSE pork were recorded from 21.9 per cent of the pork samples stored under cold store conditions. 2. The percentage of cutlet pieces was reduced considerably (10.9 per cent) by shock cooling (-10 degrees C to -18 degrees C over 1.5 to 2.5 hours). This shows the importance of cooling. 3. The differences recorded between mean values were attributable mainly to nonsystematised environmental conditions, with such variation having been effective not only on the day of slaughter. 4. Close correlations were found to exist between drip loss and pH-value as well as between drip loss and pork brightness, while the relationships were less close between pH-value and brightness.
Subject(s)
Abattoirs , Food Preservation , Meat/analysis , Swine , Animals , Food Inspection , Freezing , Muscles/analysisABSTRACT
Pork temperatures of M. longissimus were recorded from 1,010 pigs transported in different ways 45 minutes post mortem, with the following results having been obtained: 1. Following conventional transport, pork values were significantly higher than they had been following container transport (37.8 degrees C or 36.8 degrees C). 2. Pork values were clearly influenced by driving into the slaughterhouse, high ambient temperatures, and additional environment-borne effects prevalent on the day of slaughter. Genetic configurations, transport, and rest periods, on the other hand, proved of minor importance. 3. Pork temperature was found to be unsuitable for any characterisation of pork quality, since only unimportant correlations existed with juice retention and colour brightness, and secured relationships were found to exist merely with the pH-value. 4. Changes in rectal temperature and respiratory frequency following conventional transport were slightly stronger than those following container transport. Both of them were normalised after one or two hours and are well suitable for an assessment of preceding transport stress.
Subject(s)
Meat/standards , Abattoirs , Analysis of Variance , Animals , Body Temperature , Swine , TemperatureABSTRACT
Electrocardiographic tests were applied to slaughter pigs and showed continuous rise of the heart rate from anaesthetisation to the debleeding prick at which point its maximum was 86% beyond the original value. The duration of the intraventricular electric systoles was 0.290 s prior to the debleeding prick and 0.281 s thereafter. The intraventricular electric diastoles were 0.241 s prior to debleeding and 0.303 s after it. No significant modification in diastolic time was observed prior to the debleeding prick. ST duration dropped from an original level of 0.222 s to a minimum of 0.173 at the point of pricking.
Subject(s)
Electrocardiography/veterinary , Electronarcosis/veterinary , Abattoirs , Animals , Heart Rate , SwineABSTRACT
The blood pressure of pigs for slaughter were measured. Onset of electric anaesthesia was followed by blood pressure rise of about 25 per cent. Peak values of 100 per cent in excess of the original pressure were recorded in some cases. Termination of the electric stimulus, generally, was followed by sudden blood pressure drop. The original pressure usually was reached ten seconds from the debleeding puncture. With continued debleeding, it stayed at 75 mm Hg after 50 seconds on average. Extraordinary high rise in blood pressure in response to electric stimulation usually was followed by rapid pressure drop, whereas in cases with moderate rise at the time of anaesthesia the subsequent decline was at slower rates.
Subject(s)
Anesthesia , Blood Pressure , Animals , Bloodletting , Electric Stimulation , Hypertension/etiology , Hypertension/veterinary , Swine/physiology , Swine Diseases/etiologyABSTRACT
Penetration values for the superficial (cutaneous) part of bacon in the raw state were smaller than the deeper (subcutaneous) part, because of the high connective tissue content of the superficial part. The course of the curve of penetration in relation to temperature varied within the range of 1 to 60 units in cutaneous bacon, and up to 90 units in subcutaneous bacon; penetration values increased with increasing temperature. Penetration values for the superficial and deep parts of smoked bacaon were similar to those of unsmoked bacon.
