EFFECT OF CHILL TYPE ON THE QUALITY OF PIG MEAT FROM FARMS SUSPECTED OF PRODUCING HIGH OR LOW INCIDENCES OF PSE (PALE, SOFT, EXUDATIVE)
D.J. ONeill, D.J. Troy, P.G. Lawlor, D.J. Duckley and J.P. Kerry

Abstract
The conditions of PSE (pale, soft, exudative) and DFD (dark, firm, dry) in pigmeat are economically undesirable. The objective of this study was to determine if differences in chilling procedure influenced the quality (colour, pH and appearance) of pigmeat from four farms, two of which had a higher than average incidence of PSE and two having a low incidence. A total of 30 pigs were selected per farm each week for a total of 5 weeks (n=600) and the groups were split evenly between new (more rapid) and old chill rooms each day. Carcass pH taken at the 3rd/4th rib was measured 45 minutes, 90 minutes, and 24 hours after slaughter. Using a Minolta colorimeter (Hunter L, a, b scale), colour of the Mm. Longissimus dorsi muscle was measured 24 hr after slaughter, while the colour was also visually scored on a scale of 1-6 using Japanese colour comparison blocks. Farms of origin had a significant effect on both the pH at 24 hours (P< 0.001) and colour (Hunter "L," P< 0.001; Hunter "a," P< 0.001). Chill type had no significant effect on incidences or causes of PSE detected. It was concluded that changing chill conditions could not mask the difference in the incidence of PSE due to on-farm factors.

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