Effects of preslaughter adrenalin injection on muscle metabolites and meat quality of pigs

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Abstract
Summary: Groups of sibling Large White pigs were injected subcutaneously at 2–4 hr preslaughter with 0.1–0.5 mg adrenalin/kg. Corresponding non‐injected siblings were used as controls. The amount of liquid exudate from the retail joints of pork was measured both objectively and visually after 1 and 4 days'storage at 0 ± 1°C. Except with the lowest dose of adrenalin, a marked improvement in water binding was achieved by the treatment. The colour of the meat from the treated group was perceptibly darker than that of corresponding controls. Texture effects were apparent in the cooked meat only at the highest dose level used; flavour was not affected. Concomitant biochemical investigations on bicepsrfemoris showed that the treatment had elevated the ultimate pH and significantly reduced the amount of glucose‐6‐phosphate in the muscle.

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