Tenderness, ageing rate and meat quality of pork M. longissimus thoracis et lumborum after accelerated boning

The impact of accelerated boning on tenderness, ageing rate and meat quality of pork longissimus muscle was investigated. Accelerated boning of eight Large White×Landrace pork carcasses at 30 min post-mortem followed by chilling at 0°C resulted in tougher pork with higher drip loss and a darker surface lightness relative to conventional boning at 24 h post-mortem. The increased toughness was still observed at 4 days post-mortem, a time by which 80% of ageing generally had occurred as seen in experiment 2. The increased toughness could be attributed to cold shortening and a reduction in proteolysis.