Start Over

Time of dehairing alters pork quality development.

Authors :: Wicks JC
Zumbaugh MD
Daniels RP
Matarneh SK
Venhuizen MD
Elgin J
Bodmer J
Yen CN
Beline M
Shi H
Silva SL
Gerrard DE
Source :: Meat science [Meat Sci] 2023 Sep; Vol. 203, pp. 109233. Date of Electronic Publication: 2023 May 27.
Publication Year :: 2023
Abstract: Studies investigating the effect of scald time on pork quality are confounded with time of dehairing. To understand better pork quality development and two-toning in hams, twenty-four carcasses were assigned to an 8- or 16-min dwell time prior to the dehairing, with or without scalding (n = 6 per trt). Semimembranosus (SM) muscles were collected following dehairing and at 24 h postmortem. Protracted time to dehair improved ultimate pH (pH <subscript>u</subscript> ; P < 0.005) and reduced (P < 0.05) color variation. One hundred forty-two carcasses were then subjected to protracted (control, 10-min) dwell times (15-min, or 20-min) in an industrial setting. Lightness was improved with 15-min dwell times compared to control, however 20-min dwell decreased the pH <subscript>u</subscript> (P < 0.001), increased lightness (P < 0.05), and percent purge (P < 0.001) in the SM. Also, lightness of the longissimus muscle (LM) increased (P < 0.001) with dwell time. These data show time to dehairing impacts pork quality development and suggest dehairing may be critical to quality development in a muscle-dependent manner.<br />Competing Interests: Declaration of Competing Interest None.<br /> (Published by Elsevier Ltd.)