NR ZDAV

AU Lister,D.; Ratcliff,P.W.

TI The effect of the pre-slaughter injection of magnesium sulphate on glycolysis and meat quality in the pig

QU Proc. 2nd int. Symp. Condition Meat Quality Pigs, Zeist, 1971, Pudoc, Wageningen

PT Proceedings

AB Pietrain, Landrace and Large White pigs, weighing approximately 60 kg were intravenously injected prior to slaughter with a lethal dose of a 50% solution of magnesium sulphate. They were then stuck, bled and processed through the abattoir and cold store in a conventional manner. Appropriate controls were stunned electrically and similarly processed. Samples of longissimus dorsi were taken at various times post mortem for determination of pH, adenosine triphosphate (ATP), creatine phosphate (CP) and lactate. Cuts of pork were prepared for retail sale, and assessed 3-4 days after slaughter for appearance and water holding capacity. The treatment produced a significant retardation of the rate of glycolysis post mortem, in terms of changes in ATP, CP and lactate. These changes were reflected in the marked improvement in water-binding capacity of the meat. The poor colour and two-toning observed in Pietrain meat was unaffected.

SP englisch

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