DEVELOPMENT OF PALE, SOFT, EXUDATIVE PORK IN HALOTHANE-NEGATIVE PIGS THROUGH POSTMORTEM INFUSION

A single-limb infusion of post-mortem muscle was used to determine the effect of calcium salts and calcium chelators on post-mortem metaboli sm and meat quality. Regardless of the type of infusate, the infusion process itself resulted in an acceleration of glycolysis, increased dr ip loss, paler meat colour (shifts in L and hue angle) and decreased shear. The observed tenderization as a result of these infusions sheds some doubt that the calpain enzyme system is solely responsible for p ost-mortem tenderization.