豚技肉溫度의 變化가 肉質에 미치는 影響 = Effect of porcine carcass's temperature on subsequent meat quality

다국어 초록 (Multilingual Abstract)

The effect of porcine careass temperature which is a great practical problem to pork production on meat quality was investigated.
The loin temperature from sows showed higher than boar immediatly after slaughter. The lumbar vertebra temperature of the M. long dorsi of the whole carcass which was passed ten minutes after evisceration was slightly higher than the split one.
Some of carcasses which were exposed to environments of 7"C~l4"C after slaughter developed a Pale muscle with Poor water-binling properties as slightly PSE condition at lumbar vertebra of the M. long dorsi, whereas the carcasses were exposed at 0°C∼2°C had normal-colored, firm and dry loin muscles.