Prevention of Pale, Soft, Exudative Porcine Muscle Through Regulation of Ante‐Mortem Environmental Temperaturea

Abstract

SUMMARYThirty‐seven Poland China pigs of uniform weight were subjected to various (warm, cold, warm‐cold) ante‐mortem treatments. The warm treatment (42–45°C) resulted in rapid post‐mortem glycolysis, rapid onset of rigor mortis at a low pH and high temperature, and the development of extremely pale, soft, and exudative musculature with a marked loss in juice retention and protein solubility. Although muscle characteristics improved markedly from cold treatment (1–3°C), the most desirable muscles were produced by the warm treatment followed immediately by cold treatment. The latter treatment resulted in lower muscle temperature and reduced levels of glycogen and certain glycolytic components at the time of death. These muscles exhibited a limited glycolysis, rapid onset of rigor mortis but at a low temperature and high pH, and appeared dark, dry, and firm, with superior juice retention and greater protein solubility. The cold‐to‐warm treatment failed to provide uniformity in the development of post‐mortem changes in color and structure.