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Effect of Stress on Certain Pork Carcass Characteristics and Eating Quality¹

University of Arkansas, Fayetteville

Abstract

Data were presented which indicate that the stress from periodic electrical stimulation prior to slaughter significantly increased the following: the pH of the psoas major and quadriceps femoris muscles; the tenderness scores of fresh ham slices, psoas major and quadriceps femoris muscles; the texture score of the fresh psoas major muscle; the juiciness scores of the fresh psoas major and quadriceps femoris muscles; and the aroma score of fresh quadriceps femoris muscle. This treatment significantly decreased the following: the aroma score of fresh loin chops, the evaporation loss in cooking the psoas major and quadriceps femoris muscles; the shear force value of the psoas major and quadriceps femoris muscles, the total water loss and dry matter loss in cooking all three muscles; the time for rigor to set in; the two-tone score of the ham; and the yield of the shoulder. These studies support the conclusion that stress prior to slaughter has no detrimental effect on the eating quality of pork.

¹ Published with the approval of the Director of the Arkansas Agricultural Experiment Station.