EFFECTS OF ON-FARM MAGNESIUM SUPPLEMENTATION THROUGH WATER ON PORK QUALITY UNDER TWO SLAUGHTER CONDITIONS

Journal of Muscle Foods Pub Date : 2010-04-09 DOI:10.1111/j.1745-4573.2009.00187.x

E. VAN HEUGTEN, D. HANSON, D. ANGE III, M.T. SEE

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引用次数: 1

Abstract

ABSTRACT

The objective of this study was to determine the effects of pre-harvest Mg supplementation and stunning method on longissimus (LM) and semitendinosus (SM) pork muscle quality. Magnesium was supplemented for 2 days in drinking water (300 ppm) before pigs were harvested at a commercial packing plant using either electrical or CO₂ stunning. Magnesium supplementation did not affect (P > 0.10) ultimate pH, initial fluid loss, retail display purge loss or color of the LM and SM. Pork quality was generally improved in LM and SM samples obtained from the plant using CO₂ stunning as evidenced by reduced initial fluid loss (P < 0.001), reduced purge loss (P < 0.05) and lower L* (darker), a* (less red) and b* (less yellow) values (P < 0.05) during an 8-day retail display. Pork quality was improved when using CO₂ stunning technology; however, Mg supplementation did not improve pork quality in either plant.

PRACTICAL APPLICATIONS

Pork quality is one of the main issues for the pork industry to consider in order to remain competitive in a global market. We evaluated the supplementation of Mg through the water in collaboration with a swine production company and two large commercial packing plants. Clear differences in pork quality were evident, with the packing plant using CO₂ stunning having superior pork quality compared with the plant using electrical stunning. Supplementation of Mg through water can be applied on the farm immediately at a very low cost, but was not effective in improving pork quality in two commercial packing plants under practical conditions.

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两种屠宰条件下猪场水补镁对猪肉品质的影响

摘要本研究旨在探讨采前补镁和击晕法对猪最长肌和半腱肌肌肉品质的影响。在猪在商业包装工厂收获之前，在饮用水中补充镁(300 ppm) 2天，使用电力或二氧化碳昏迷。补充镁不影响(P > 0.10)最终pH值、初始液体损失、零售显示清洗损失或LM和SM的颜色。在8天的零售展示期间，从工厂获得的LM和SM样品的猪肉质量总体上得到改善，证明了初始液体损失减少(P < 0.001)，清洗损失减少(P < 0.05)， L*(颜色更深)，a*(红色更少)和b*(黄色更少)值降低(P < 0.05)。采用CO2惊艳技术改善猪肉品质;然而，在两株猪中，添加镁并没有改善猪肉品质。猪肉质量是猪肉行业考虑的主要问题之一，以保持在全球市场上的竞争力。我们与一家养猪生产公司和两家大型商业包装厂合作，评估了通过水补充镁的情况。猪肉质量的明显差异是显而易见的，与使用电休克的工厂相比，使用二氧化碳休克的包装工厂具有更好的猪肉质量。通过水补充镁可以立即在农场以非常低的成本进行，但在实际条件下，在两个商业包装工厂中没有有效地改善猪肉品质。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Muscle Foods 工程技术-食品科技

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