This research investigated the effect of ageing time (0-10 days) at 2 °C on tenderness of pork longissimus muscle after either rigor boning (RB) or accelerated boning (removal from carcass within 30 min post slaughter) and temperature conditioning at either 0 or 14 °C. Ageing occurred most rapidly in muscles conditioned at 14 °C- maximum tenderization occurred by 4 days post-mortem. RB muscles and muscles conditioned at 0 °C aged more slowly and took 8 and 10 days, respectively, to reach a comparable level of tenderness. Temperature conditioning at 14 °C, produced muscles which had lower drip loss and lighter surface colour.
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| http://dx.doi.org/10.1016/s0309-1740(01)00189-9 | DOI Listing |
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