Sensory and meat quality traits of pork in relation to post-slaughter treatmentand RN genotype.
The effects on eating quality and meat quality of two different forms of post-slaughter treatment, performed in an abattoir, were studied in carriers and non-carriers of the RN− allele. Carcasses were subjected to rapid and slow chilling, and pelvic and Achilles suspension in a factorial experimental design. A temperature of 10 °C was achieved in the centre of M. longissimus dorsi (LD) within 3.5