The influence of transport and cutting on the meat structure, checked by the Py-value

The influence of mechanical irritation of pork on post mortal changes of th e tissue structure was investigated in terms of Py-value. It is derived fro m the electrical impedance and is a measure fur the volume fraction surroun ded by insulating (intact) cell membranes. A high Py means a high fraction of intact cell membranes. Mechanical irritation happens during early transp ort between 3 and 5 h p.m.) or cutting 24 or 48 h p.m., Was simulated by de fined stretching of the (muscles and parallel measurement of the electrical impedance, Mechanical stimuli by transport or carving influence the cu ring process of pork with a tendency towards unstable cell membranes, as characteristic fo r PSE-meat. Here initial quality and carving time play an important role. E specially large decrease in Py-value was found during transport for bodies with indifferent quality 3 h p.m., i.c. before: transport. Carving 24 h p.m . and later yields a tremendous decrease in Py-value. This effect is absent by carving before rigor (30 mill p.m.) appears.