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The effect of RN(-) allele on minimally processed hams as manufactured in France is now well established. In the present study, meat from 35 rn(+) and 51 RN(-) pigs on the basis of their glycolytic potential (GP) was used to assess the effect of the RN(-) allele on a model system and on yields and quality of cooked hams cured with a 40% brine addition containing the most common meat processing ingredients. Quality parameters were also measured on the fresh loins and a glucose assay was carried out on meat juice from both hams and longissimus dorsi (LD) muscles. With respect to GP, glucose content of LD juice gave the best prediction of RN status with 10% misclassified samples in comparison with 20% as determined from ham juice. Lower pH and higher drip loss and L* values were measured on the LD from RN(-) pigs (p⩽0.001). Technological yields obtained on the model system and on extended cooked cured hams were lower in meat from RN(-) pigs (p⩽0.001). However, pH value was more influential on the yield of the model system while protein content and particularly the amount of extractable sarcoplasmic proteins were more determinative on cured hams probably due to the effect of tumbling. All other quality traits were lower in hams from RN(-) pigs (p⩽0.001). Meat from RN(-) pigs can be used for the manufacture of extended cured products, but under similar processing technologies, quality and yield will remain inferior to what would provide pork of normal quality.

Physico-chemical characteristics of veal from 30 calves allotted to five different rations with respect to iron bioavailability were evaluated at packaging and after 2 and 4 weeks of storage under both 100% CO(2) and 100% N(2). The five diets were 'Milk', 'Grain', 'Mix' (combination of Milk and Grain) and 'Mix + EDTA' and 'Grain + EDTA' where 15 mg EDTA were added per mg Fe in the feed concentrate. Diet EDTA was generally more influential on veal quality than storage treatments. The chelator caused an unexpected pH drop in veal stored four weeks irrespective of storage conditions (p ≤ 0.05). However, the colour, texture and flavour of meat from animals fed EDTA in the Grain- and Mix-ration was equivalent to that of Milk-fed veal (p ≤ 0.05). The EDTA treatments also improved the appearance of veal under anoxic atmospheres. Upon storage however, the chelator increased veal drip losses (p ≤ 0.05) and also cooking losses from Grain-fed calves (p ≤ 0.05). Packaging under CO(2) decreased pH (p ≤ 0.05) and increased drip losses (p ≤ 0.05) but did not alter other physico-chemical parameters. Dietary treatments had no effect on shear forces (p > 0.05) which decreased after two weeks in storage (p ≤ 0.05) independent of gas atmospheres. Overall, the quality characteristics of pale veal were obtained following addition of EDTA in Grain- and Mix-fed animals and were maintained in storage. This approach looks promising for the veal industry but warrants further research.

Chuck muscles from 24 beef carcasses electrically stimulated (ES) with either high or low voltage, or a combination of both, and submitted to conventional or rapid chilling regimes were used in a model system study (pH, salt-solubloe protein extraction, emulsifying capacity) and in frank-further fabrication and analysis (yield, color, texture). Glycolytic rates measured in the loin had no effects on the functional parameters or on the quality of frankfurters. The ultimate pH values of unstimulated carcasses remained higher than in any ES carcasses, and led to higher protein extraction (P ≤ 0·05). However, ES had no further influence on the emulsifying capacity or on frankfurter yield and quality parameters independently of the voltage used (P > 0·05). Chilling regimes had no influence on the functional parameters of the model system but slightly influenced the yield and chewiness of the frankfurters (P ≤ 0·05). Therefore, the use of any type of ES in combination with either conventional (Canadian) or more rapid chilling is unlikely to have commercial significance on the yield or quality of frankfurters.

Fresh pork loin slices were packaged under three different anoxic atmospheres (100% N 2 , 100% CO 2 and 50% N 2 + 50% CO 2 ) and kept at two storage temperatures (-1°C and 4°C) and two pressures (1.0 and 1.2 atm.) in reusable, gas impermeable metal boxes. A gas headspace to meat weight ratio of >31 per kg was maintained. Carbon dioxide concentrations were unchanged (controlled) during storage. Microbiological, biochemical and physical measurements were made during the 3-week storage period. While atmospheric pressure did not have a significant impact on shelf-life, samples stored at -1°C were satisfactory at 21 days in both CO 2 treatments. Samples under N 2 did not fare so well, showing higher levels of psychrotrophic bacteria after 18 days at -1°C and 14 days at 4°C. Samples kept in N 2 at 4°C were spoiled within 2 weeks. Bacterial growth was slowest under 100% CO 2 , but samples stored under 50%-50% N 2 -CO 2 at 4°C were also observed to be in good microbiological condition at 21 days of storage. Use of CO 2 -containing atmospheres provided more than 7 extra days of shelf-life at 4°C over that attainable under 100% N 2 . Shelf-life at -1°C was improved by 3 to 4 days over that at 4°C. Except for the length of time in storage, treatments had only a minor effect on pH, color, water holding capacity and shear force. These physicochemical characteristics were not factors which limited shelf-life.

Ground pork and preblends containing 2% NaCl or 2% NaCl plus 200 ppm NaNO 2 were prepared from hot (HB) and cold (CB) boned pork in a commercial slaughtering plant. Total aerobic mesophiles, psychrotrophs, Enterobacteriaceae , salt tolerant, and lactic acid bacteria were enumerated in freshly ground meat and in preblends stored for 1 week at 2°C. Boning method had no effect on mesophillic, psychrotrophic, and salt tolerant counts in freshly ground meat, but Enterobacteriaceae and lactic acid bacteria were found in higher numbers in CB than HB meat (P < 0.05). Addition of salt plus nitrite led to the inhibition of most bacterial groups, although lactic acid bacteria were found in higher numbers in HB preblends after one week of storage (P < 0.05). The data revealed that HB pork preblends of excellent bacteriological quality and stability can be produced in an industrial context.