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Effect of the duration of pre-slaughter fasting on the technological quality indicators for cooked hams

Effect of the duration of pre-slaughter fasting on the technological quality indicators for cooked hams

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Auteurs : Chevillon P, Dubois A, Vautier A
A 24-hour fasting interval between last feed and slaughter would appear to offer the best results in terms of average ultimate pH measured on pork meat, without generating extra carcass performance-related costs for pig farmers.This series of trials showed the highest percentage of hams with a pHu between 5.6 and 6.2 was obtained from 24-hour-fasted animals. Technological performance in terms of superior-quality hams recorded at cooking were higher in cuts taken from 24-hr-fasted porkers. Slicing performance of the cooked hams was highest for animals with a 24 or 30-hour pre-slaughter fasting interval, depending on the feed system.It appears that an 18-hour pre-slaughter fasting interval is no longer sufficient, particularly in pigs wet-fed twice or three times daily and finished on straw-bedded litter, or pigs fed under a maize-based on-farm feed manufacturing system. The recommended pre-slaughter fasting interval would therefore be within the 22 to 26-hour bracket.

Fiche technique

Titre :

Effect of the duration of pre-slaughter fasting on the technological quality indicators for cooked hams

Date sortie / parution :

2006

Référence :

Techni Porc (Fra), 2006, Vol. 29, n° 2, mars-avril, p.29-38

Auteurs

Chevillon

Chef de projet - Spécialiste de la thématique du transport et de l'abattage-découpe

Vautier

Ingénieur d’étude - Expert sur la qualité technologique des viandes

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