At the Nishinomiya Meat Center, Kokura, Kita Kyushu, and *Practicing in Kita Kyushu, Fukuoka 187 hybrid hogs were selected at random and classified into 3 groups on the basis of intensity of watery pork:(-), macroscopically normal, (+) slightly watery, and (++), severely watery. When the level of lactic acid was examined in the longissimus thoracis muscle, it reached a maximum mostly 30 minutes after slaughter and remained at this level until 4 hours after slaughter, when the examination was finished, regardless of intensity of watery pork.
The plasma level of adrenalin was estimated in blood samples collected every minute after slaughter. It showed a statistically significant increase 3 minutes after slaughter. There were no statistically significant differences in it among the 3 groups.
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