Journal of Animal Science and Technology

Korean Society of Animal Sciences and Technology (한국축산학회)
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Effects of Practical Variations in Fasting, Stress and Chilling Regime on Post-slaughter Metabolic Rate and Meat Quality of Pork Loin

절식, 스트레스 및 냉각속도가 돼지도체의 사후 대사속도와 등심근의 육질에 미치는 영향

  • Hwang, I.H. (National Livestock Research Institute, RDA) ;
  • Park, B.Y. (National Livestock Research Institute, RDA) ;
  • Cho, S.H. (National Livestock Research Institute, RDA) ;
  • Kim, J.H. (National Livestock Research Institute, RDA) ;
  • Lee, J.M. (National Livestock Research Institute, RDA)
  • Published : 2004.02.29
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Abstract

The study was conducted to investigate the effects of practical variations in feed restriction, pre-slaughter handing and chilling regime on pork quality during ageing. A total of twenty male landraces were allocated into three treatments(i.e., pre-slaughter feeding, stress and chilling regime) in a factorial arrangement. pH, temperature, free calcium ions, WB-shear force, sarcomere length, cooking loss, drip loss and objective color were determined during rigor development and/or 1, 3, 7 d postmortem. Pre-slaughter chasing stress for approximately 15 min had no effects on pH/temperature profile and objective meat quality. There was an interaction(P < 0.05) between the fasting treatment and chi1ling regime for muscle temperature at pH 6.2. Sarcomere length indicated that the current experiment conditions did not induce muscle shortening, with 1.7 to 1.8 ${\mu}m$, in spite of a significant effect of the fasting treatment (P<0.01). Pigs fed until the morning of slaughter showed a low WB-shear force(P < 0.05) until 3 d at I "C. The treatment also resulted in a higher Hunter L* and a*(P < 0.05) at 24 h and 7 d. Fasted pigs showed a significantly(P < 0.05) reduced cooking loss. The current results indicated that feeding upon the morning of slaughter became detrimental on meat color and the negative effect on cooking loss were linearly elevated with increased ageing time. On the other hand, WB-shear force did not distinguishable after 3 d. Collectively, it appeared that feed restriction from a day before slaughter could produce more a desirable meat quality at the time of consuming. However, the limited effect of animal handling and chilling rate on meat quality is not necessarily to extend to that these do not affect pork quality, as that largely depends on experimental design.

본 실험은 현장에서 발생할 수 있는 도축 전개체 관리와 도축 후 냉각온도의 편차가 숙성기간동안 육질에 미치는 영향을 관찰하기 위해 설계되었다. 총 20 두 랜드레이스를 도축 하루 전날부터 절식(n = 10)한 처리구와 도축일 아침까지 급여(n = 10)한 처리구 중에 각각 5마리씩을 무작위 선발하여 도축 전 스트레스(n = 10)와 무 스트레스(n = 10) 처리하엿다. 분할 후 좌도체는 $6^{\circ}C$에 우도체는 -$3^{\circ}C$의 도체 냉각실에서 24시간 냉각하였다. 사후 강직기와 도축 후 24시간의 pH, 온도, 유리 칼슘이온, 단백질 분해도를 측정하였으며, 1일째 근절길이, $1^{\circ}C$에서 3일 및 7일째 드립량, 1, 3, 7일째 육색, 전단력 및 가열 감량을 측정하였다. 본 실험 조건에서 도축 직전 15분 동안 몰이스트레스는 유리 칼슘량을 제외한 대사속도 및 육질 특성에 영향을 주지 않았다. 절식하지 않은 구는 절식한 처리구와 비교하여 1시간과 24시간에 빠른 pH 하강을 보였고 (P < 0.1), - $3^{\circ}C$ 냉각 조건에서는 $6^{\circ}C$에서 냉각한 처리구와 비교하여 도축후 3시간부터 완만한 pH 강하속도(P < 00.1)을 보였으나 최종 pH가 5.7 ${\sim}$ 5.8로 처리 구간에 큰 차이가 없었다. pH 6.2에서 절식과 냉각방법간에 상호 작용이 있었는데, 절식하지 않은 도체를 $6^{\circ}C$에서 냉각했을 경우 온도가 $33.3^{\circ}C$로 절식시킨 처리구를 - $3^{\circ}C$에서 냉각한 처리구와 비교하여($22.2^{\circ}C$) 11$^{\circ}C$ 더 낮은 온도를 보였다. 근절길이는 1.7 ${\sim}$ 1.8 ${\mu}m$로 처리간에 큰 차이를 보이지 않았으나, 24시간째 전단력은 절식처리구에서 약 2kg 높았다(P < 0.05) 영향을 받았는데, 절식시킨 시험구에서 낮은 값을 보였다. 냉각실 온도는 전단력과 육색에 영향을 미치지 않았으나, -$3^{\circ}C$ 냉각이 가열 감량을 유의적으로 감소시켰다(P < 0.05), 숙성기간 동안 전단력은 사료 급여를 하지 않은 도체에서 도축 후 1일에 약 6.5 kg으로 도축전까지 급여한 구보다 높았는데( P <0.05), 이 결과는 빠른 pH 하강과 유리 칼슘이온의 방출로 높은 도체 온도에서 단백질 분해 효소의 높은 활성과 관련된 것으로 판단되었고, 이것은 빠른 Desmin 분해 속도가 뒷받침하였다. 하지만 숙성 7일째에는 처리간의 전단력 차이는 관찰되지 않았다. 가열 감량 숙성기간동안 가열 감량을 크게 증가시켜 숙성 7일째에는 유의적으로 높은(P < 0.01) 가열 감량을 유발하였다. 이러한 결과는 육색과도 연관 되었는데, 육색은 결과는 육색과도 연관 되었는데, 육색은 진공포장 후 7일 동안 $1^{\circ}C$에서 숙성한 결과 절식시킨 시험구와 지교하여 도축 전 급여가 더 밝고 붉은색(P < 0.05)을 나타냈다. 명도는 숙성 7일째에 유의적으로 증가하였고, 적색도는 3일째에 증가하였으나 7일째에는 변화가 없었다. 이러한 변화는 통계적으로는 유의성이 관찰되었으나 그 차이점은 미미했다. 본 실험결과는 도축 전날까지 급여 또는 절식 여부는 숙성 3일 이상일 경우 연도에는 영향을 미치지 않으나, 도축일 아침까지 급여가 보수력을 감소시키므로 도축 하루 전날부터 절식하는 것이 육질을 증가시킨다는 것을 시사하고 있다.

Keywords

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