Effects of altered carcass suspension during rigor mortis on tenderness of pork loin

Abstract

A total of 32 porcine carcasses from Danish Landrace and Yorkshire breeds, slaughtered at approximately 90 kg live weight, were utilised in two experiments (replicates) to evaluate the effect of altered carcass suspension on Warner-Bratzler (WB) shear force, sarcomere length, myofibrillar fragmentation and cooking loss in the longissimus dorsi (LD). Carcasses used in the experiments all showed pH 1 values above 6·0 and ultimate pH below 5·8. From each replicate, the two sides of 16 carcasses were suspended by one of two methods: conventional suspension from the Achilles tendon or pelvic suspension from the obturator foramen. WB values were measured at three locations taken from the posterior section of the LD muscle. Pelvic suspension decreased WB values (p < 0·001) and increased sarcomere lengths (p < 0·001) whereas cooking loss was unaffected by method of suspension. The significant interactions between suspension and replicate (p < 0·01) and between suspension and sample location (p < 0·001) revealed that the tenderising effect of pelvic suspension increased with increasing WB level in the conventional suspended carcass sides. Myofibril fragmentation showed inconsistent response to suspension method.