Authors : A. Cordova-Izquierdo , D. Arcovedo-Simmerman , E. Colula-Segundo , L. Gonz�lez-Leon , Cordova-Jimenez , M. Silvia , C�rdova-Jimenez , C. Alejandro , Guerra-Liera and J. Eulogio
Abstract: Meat quality is in function of diverse factors as its value nutritious, hygienic sanitarium, breed and type of feeding of the animal, as well as the previous handling and during the slaughter which affects the meat quality directly, due to the phenomena biochemical postmortem, particularly the glycols that accelerates the fall of the pH, increases the capacity of water retention and the capacity of absorption of salts, as well as it determines its color. The meat is classified in three categories: Pale Soft and sxudative (PSE), Dark, Firm and Dries off (DFN) and Red, Firm and Non sxudative (RFN). The objective of the present study is to evaluate the effect that has the time of previous rest to the sacrifice about the quality of the pork Three groups of 9 animals were used each one with an age average from 5 to 6 months. These groups underwent different previous periods of time of rest to the sacrifice; the group A, with a time of 5 days; the group B, 24 h. and the group C, 15 min. The groups A and B was subjected to 24 h. of fast with water to previous free access to the sacrifice, while the group C, only underwent 24 h. of I help previous to the sacrifice. The results were: group A, 77.78 meat% PSE, 22.22 meat% RFN and 0 meat% DFN; the group B 55.56 meat% PSE, 44.44 meat% RFN and 0 meat% DFN and the group C 77.77 meat% PSE and 22.22 meat% RFN and 0 meat% DFN respectively. In conclusion the resting time to the slaughter in the animals it influences directly about the quality of the pork.
A. Cordova-Izquierdo , D. Arcovedo-Simmerman , E. Colula-Segundo , L. Gonz�lez-Leon , Cordova-Jimenez , M. Silvia , C�rdova-Jimenez , C. Alejandro , Guerra-Liera and J. Eulogio , 2006. Effect of the Resting Time Prior to Slaughter on the Quality of Pork. Journal of Food Technology, 4: 287-288.