"accumula" - 1 õppematerjal

Liha töötlemine

In addition to pH decline, alterations in ation and precipitation of sarcoplasmic pro- carcass temperature can have significant teins onto myofibrillar proteins (Joo et al. effects on meat quality (tenderness and 1999). The genetic profile of pigs that produce WHC). Loss of circulatory and respiratory PSE pork is advantageous for production competencies at slaughter allows accumula- reasons. Brewer et al. (2002) reported that tion of metabolic heat. Carcass temperatures chops from Duroc-sired pigs were more can increase to over 42 °C during the first tender than those from Duroc/Landrace- 45–60 minutes postmortem. At this tempera- and Pietrain-sired pigs. Brewer et al. (2002) ture, a rapid pH decline can result in denatur- reported similar effects on “texture” of