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Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
MAGANHINI, Magali Bernardes et al. Meats PSE (Pale, Soft, Exudative) and DFD (Dark, Firm, Dry) of an industrial slaughterline for swine loin. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, suppl.1, pp. 69-72. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612007000500012.
The needs of higher production of low fat pork have conducted changes on the muscle biochemical characteristics leading to color abnormality producing so-called PSE and DFD meats. The consequence is a relevant economical loss due to the impairment of meat functional properties. In this experiment, 946 samples of Longissimus dorsi m. from barrows and gilts of Dalland lineage, of 100 days of age, were evaluated in a pork abattoir located in the south of Brazil. Samples were classified based on the L*24 h e pH24 h values. Results showed the occurrence of 22.8% of PSE meat, 1.0% de DFD meat and 76.2% of normal meat. These relatively higher values for PSE show undoubtedly the needs to carry out pre- and post-mortem management in order to maintain meat quality thus avoiding the excessive economic cost due to these meat abnormalities.
Keywords : color; pH; Longissimus dorsi; ante- and post-mortem management.