Effect of Ante-Mortem Stress and Freezing Immediately after Slaughter on Certain Organoleptic and Chemical Characteristics of Pork2

Abstract

Data were presented which showed the effect of ante-mortem stress and freezing immediately after slaughter on certain organoleptic, physical and chemical characteristics of the longissimus dorsi, psoas major and quadriceps jemoris muscles of pork. Antemortem stress increased the aroma, flavor, texture, tenderness, juiciness and over-all evaluation panel scores and decreased the shear force, sex odor and the intensity of aroma and flavor panel scores of one or more of the muscles studied. Freezing immediately after slaughter decreased the aroma, texture, tenderness, juiciness and over-all evaluation panel scores and increased the sex odor and cooked color panel scores of one or more of the muscles studied. Ante-mortem stress and freezing immediately after slaughter increased the pH of certain muscles. Ante-mortem stress decreased while freezing immediately after slaughter increased the cooking losses and expressible water. Ante-mortem stress decreased the protein, glycogen, lactic acid and organic phosphorous concentrations and increased the moisture, ash, nonprotein nitrogen, inorganic phosphorous and fat concentrations of one or more of the muscles studied. Freezing immediately after slaughter increased the glycogen and organic phosphorous concentration and decreased the lactic acid, inorganic phosphorous and moisture concentration of one or more of the muscles studied. Various interactions between ante-mortem stress and freezing immediately after slaughter also were found. Copyright © 1967. American Society of Animal Science . Copyright 1967 by American Society of Animal Science