Effects of rigor state and muscle type on physicochemical properties, processing and storage stability of two different pig skeletal muscles

Abstract

Twelve (12) growing male Large White x Landrace crossbred pigs, aged 12 weeks and weighing between 25 and 30 kg were used to assess the impact of rigor state on pork quality characteristics with respect to muscle position. Animals were fed on grower’s ration (crude protein = 18.06 %) for 10 weeks. Six pigs per treatment (pre- and post-rigor) were slaughtered at the age of 6 months to evaluate pH, shear force tenderness, water-holding capacity (WHC), cooking and storage losses. Data were subjected to General Linear Model in a 2 x 2 factorial arrangement. pH was higher (p<0.05) at pre-rigor state than at post-rigor; while those of the back and thigh muscles did not differ significantly. Rigor state did not influence WHC. Higher shear force (p=0.014) of 2.08 kg were observed at pre-rigor state while a lower value (0.16 kg) was obtained post-rigor. Cooking losses were influenced (p=0.000) by rigor state. Thigh muscle had higher refrigeration and freezing thaw losses. It was concluded that pig meat in post-rigor state could yield better quality product in terms of pH value, shear force, tenderness while minimal cooking and storage losses could be achieved at pre-rigor state.

Key words: pig meat; rigor state; muscle position; shear force; cooking loss; storage stability.