C. B. Ramsey

Preslaughter resting and hot-fat trimming effects on the incidence of pale, soft and exudative (PSE) pork and ham processing characteristics

Effects of preslaughter rest (0, 1, 2 or 3 h) and hot-fat trimming (HFT, one side) on muscle quality characteristics of hams and loins were tested with 120 pigs. Center-cut loins from each carcass side were vacuum packaged and stored for 7 or 14 days at 2°C. Pigs not rested before slaughter had a skin temperature 3°C higher and ham muscle temperatures 1°C higher than pigs rested 1-3 h (P<0.05). Three hour muscle pH was highest if pigs were rested for 1 h. HFT significantly accelerated carcass chilling rate, but did not affect rate of muscle pH decline. After 14 days of aging, pigs not rested had lower sensory panel ratings for juiciness, tenderness, flavor and overall mouthfeel of loin chops than pigs rested 1 or 2 h. Percentage bound water of hams was highest (P<0.05) if pigs rested 1 or 2 h rather than a shorter or longer times. Pigs should be rested 1 h before slaughter and HFT carried out to allow more rapid carcass chilling and improve muscle quality.

Effects of distribution packaging method and storage time on the physical properties and retail display characteristics of pork

The sensory characteristics of pork chops from bone-in loins and Boston butts (n = 65 each) were affected little by primal loin and the butt packaging method (paper wrap, vacuum pack and gas flush) and storage time (7, 10 and 14 days) under industry conditions. However, loin chops fabricated from vacuum-packaged loins after 14 days of storage had less (P < 0·05) discoloration and two-toning than chops fabricated from other loins. All loin chops were placed in retail display and overwrapped with a polyvinyl chloride film after fabrication at each storage time. Vacuum-packed butts stored for 10 and 14 days produced chops with less discoloration and two-toning, and higher overall appearance scores (P < 0·05) compared to chops from paper-wrapped or gas-flushed cuts. Vacuum-packaging resulted in higher quality retail cuts than paper-wrapped or gas-flushed packaging. Thus, it is recommended that the pork industry and retail distribution system utilize vacuum-packaging as the primary method to store and ship fresh pork before retail sale.

Implant and biological type effects on beef carcass characteristics

Beef carcasses (n = 1574) were evaluated at Excel Corp. beef slaughtering facility, Friona, Texas, to determine the effects of implants (double Revalor and Ralgro/Revalor) and biological type (Continental European, Continental European × British and British) on carcass characteristics. No differences (P > 0.05) were found between implants for marbling score, USDA quality grade, adjusted preliminary yield grade, percentage kidney, pelvic and heart fat, or carcass weight. Carcasses from cattle implanted with double Revalor had a larger (P < 0.05) ribeye area and a lower USDA yield grade. No differences were found among breed types for marbling score, USDA quality grade, preliminary yield grade, ribeye area or USDA yield grade (P > 0.05). Steers classed as continental European had the lowest adjusted preliminary yield grade and percentage kidney, pelvic and heart fat, the heaviest carcasses and were most muscular as determined by the Excel muscle score (P < 0.05).