돼지의 계류시간, 전살전압 및 도체냉각조건에 따른 PSE 발생율 비교

Abstract

The incidence of PSE pork by lairage time, use of electric probe, stunning voltage condition and carcass chilling rate was compared. The incidence of PSE pork was 22.2% when pigs were held in lairage overnight without electric probe, whereas it was 59.3% when held in lairage for<1.5 hr with electric probe before slaughter. The incidence of PSE pork was 42.37% when pigs were treated with 230 V of stunning condition, and was 66.67% when treated with 500V of stunning condition. The incidence of PSE pork was 52.2% when the ultimate carcass internal temperature was controlled higher than 38℃ with the slow chilling(－5℃ for 70 min), and was 39.6% when controlled lower than 30℃ with the fast chilling(－15℃ for 70 min). Results indicated that the incidence of PSE pork was decreased by 37.1% with lairage overnight and without use of electric probe, 24.3% with low voltage stunning treatment and 12.6% with fast chilling. However, the incidence of PSE pork was not significantly correlated with carcass weight.