THE CORRELATION OF THREE RIGOR MORTIS DEGREE CARCASSES AND PSE, RSE, RPF AND DFD MEAT

摘要

IntroductionThe degree of pork muscle rigor mortis was affected by muscle sarcoplasmic calcium concentration and rate of energy metabolism. Chang et al. (2004) reported that the post-mortem pork carcasses were determined by simple tension load tester on front leg at 45 minutes of post-mortem and the pork carcasses were divided into three groups of rigor mortis degrees ( slight, medium and extreme). The slight rigor mortis carcasses had a slower energy metabolism and a high quality meat (water-holding capacity, emulsifying capacity and protein functional characteristics) in 4 _C chiller for 24 hours, but the quality and stability of three rigor mortis degree carcasses during storage was unknown. The purpose of this study was to investigate the correlation among the three groups of rigor mortis degree carcasses and the development of PSE meat, RSE, RFN meat, and DFD meats, on the other hand, the handled various fresh meat (4_C) from three groups of rigor mortis degree carcass to compare the variation of quality stability during stored in a 4_C chilling room for three days.