Effect of Dehairing Methods and Sex on Pork Quality and Cold Storage Stability

Authors :: Youn Chul Ryu
Young Min Choi
Kwang Soo Lim
Sang Hoon Lee
Byoung Chul Kim
Source :: Korean Journal for Food Science of Animal Resources. 27:314-319
Publication Year :: 2007
Publisher :: Korean Society for Food Science of Animal Resources, 2007.
Abstract: The aims of this work were to compare the effects of dehairing methods and sex on pork quality and cold storage stability. For this study, one half of40 pigs were dehaired by scalding in the same abattoir, and the other half by dehiding. Each treatment consisted of one half gilts and one half castrated male pigs. Meat quality traits were measured at 24 hr after slaughter, and thiobarbituric acid (TBA), metmyoglobin contents and total plate counts (TPC) were evaluated at 1, 7, 14 and 21 days of cold storage. The carcass weight and backfat thickness of pigs dehaired by scalding were significantly higher than those dehided (p