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Comparison of Incidence of PSE Pork by Lairage Time, Use of Electrical Probe, Stunning Voltage and Chilling Condition  

박범영 (농촌진흥청 축산기술연구소)
조인철 (제주농업시험장)
김일석 (진주산업대학교 국제축산개발학과)
김진형 (농촌진흥청 축산기술연구소)
조수현 (농촌진흥청 축산기술연구소)
유영모 (농촌진흥청 축산기술연구소)
이종문 (농촌진흥청 축산기술연구소)
윤상기 (농촌진흥청 축산기술연구소)
Publication Information
Food Science of Animal Resources / v.23, no.1, 2003 , pp. 28-31 More about this Journal
Abstract
The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for < 1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38$^{\circ}C$ with the slow chilling(-5$^{\circ}C$ for 70 min), and was 39.6% when controlled lower than 30$^{\circ}C$ with the fast chilling(-15$^{\circ}C$ for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.
Keywords
PSE pork; chilling; electric probe; lairage;
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