Identification and Characterization of Pigs Prone to Producing 'RSE' (Reddish-Pink, Soft and Exudative) Meat in Normal Pigs

摘要

RES (reddish-pink, soft and exudative) meat was investigated using pigs of three different halothane genotypes. A significantly lower pH_1h value was observed in RSE compared with that of RFN (red, firm and non-exudative) meat, both of which have values higher than 6.0 at 1 hr post-mortem. Drip loss (/100) in RSE-meat was ≥ 7/100, which was twice that of RFN-meat. Normal values for fibre optic probe and Minolta L and a were observed for RSE-meat. RSE-meat could be derived for mNN and Nn pigs. And its formation could be Induced from RFN-prone pigs by poor post-slaughter management.