Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.

@article{Juncher2001EffectOP,
  title={Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.},
  author={Dorte Juncher and Birgitte Biilmann R\onn and Elin Synn\ove Mortensen and Poul Henckel and A H Karlsson and Leif H Skibsted and Grete Bertelsen},
  journal={Meat science},
  year={2001},
  volume={58 4},
  pages={347-57}
}
The physiological condition of the live animal was found to significantly affect colour, lipid oxidation and water holding capacity of chill stored pork chops (M. Longissimus dorsi) in a study, where various pre-slaughter conditions were achieved by the following four treatments: (A) control; (B) subjected to treadmill exercise immediately prior to stunning; (C) given epinephrine injection 15 h prior to slaughter; and (D) given epinephrine injection 15 h before slaughter and further subjected… CONTINUE READING