Effect of Preslaughter Change to a Cold Environment on Characteristics of Pork Muscle

Abstract

Market-weight swine were placed in cold water (0.5° C.) for 30–40 min. in an attempt to stimulate a severe environmental change. The extreme change in environment from warm to cold temperature decreased the initial muscle glycogen level with a resultant decrease in lactic acid concentration and an increase in color intensity of the chilled muscle. Water-binding capacity of the chilled muscle was not consistently affected. When the animals were held 3 hr. rather than 10–20 min. subsequent to treatment and prior to slaughter, there were no substantial changes in treatment response. Increased effects due to a 12-hr, holding period between treatment and slaughter were probably the result of a longer fasting period. The influence of rate of glycolysis and level of hexose monophosphates upon the water-binding capacity of the muscle have been discussed.