Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses

Forty-eight fresh hams and bellies were obtained from 24 market weight hogs (x = 94·5 kg) of which twelve were electrically stimulated (ES) by pulsing current immediately after exsanguination. The left side of each non-stimulated (NS) carcas was fabricated after conditioning for 3h post mortem at 17°C (NS hot-processed). The left sides of ES carcasses were fabricated 1 h pm. The right sides were fabricated following a 24 h cooler chill at 2°C (conventionally chilled: CP). Hams from ESCP carcasses had higher (P < 0·05) smokehouse yields than hams from NS carcasses. Hams that were hot-processed had higher smokehouse yields than the NSCP hams. Time of fabrication (1, 3 or 24h post mortem) did not affect smokehouse yields. Conventionally chilled bellies obtained from ES carcasses showed higher (P < 0·05) residual nitrite levels than those front electrically stimulated hot-processed (ESHP) carcasses. No differences were found for residual nitrite levels in the non-electrically stimulated sides. Panelists were unable to detect any sensory differences from the bacon strips. Sensory scores of ham slices were more juicy for non-stimulated hot-processed carcasses (NSHP) than those from ESHP carcasses. Panelists found the ham slices from NSCP carcasses to be more tender (P < 0·05) than those from electrically stimulated cold-processed (ESCP) carcasses. Results from this study clearly indicated that hot-processing of pork can provide hams and bellies that are acceptable for the production of cured hams and bacon of comparable quality and yield to those currently being produced under conventional processing methods.     

Studies of extra low voltage electrical stimulation of mature beef carcasses

The quality characteristics of biceps femoris (BF) and semimembranosus (SM) roasts obtained from mature cow carcasses treated with a commercial extra low voltage (30 V) electrical stimulation (LVES) system were determined. LVES was applied for either 2 (ESII) or 4 min (ESIII). Evaluations were conducted on meat obtained from control sides (no ES) aged for either 48 h (Ia) or 7 days (Ib) and from ES sides aged 48 h. ES caused a reduction (P<0·001) in pH values at 2 and 6 h post mortem. At 24 h, the pH of muscles from all carcasses was about 5·5. ES duration did not influence muscle pH. Rib-eye muscle colour for ESII and ESIII carcasses was lighter and brighter (P<0·05) than that of control carcasses. Generally stimulated BF roasts had greater cooking losses than control Group Ib roasts; SM roasts from ES carcasses had lower losses than comparable to Group Ib roasts. ES duration had no effect on per cent cooking losses. Trained panelists generally detected few significant effects in BF roasts due to ES. Warner-Bratzler data indicated that ESII and ESIII BF roasts were similar and significantly more tender than comparable control Group Ib samples: OTMS data indicated that all BF roasts were similar in tenderness. However, SM roasts from ES carcasses were judged more soft (Groups II and III) and tender (ESII) than comparable control roasts. Instrumental measurements of tenderness for SM roasts tended to support the taste panel results. Generally, duration of LVES had no effect on the eating quality of either BF or SM roasts. Since LVES effects on the palatability of SM roasts were evident but the effects of stimulation of BF roasts were few, further studies of this LVES system are needed before its use can be recommended. Generally, increasing post-mortem ageing time for mature control carcasses did not influence either BF or SM roast quality.     

Comparisons of the effect of electrical stimulation methods on postmortem pH decline in beef muscle

Results of four electrical stimulation (ES) studies were summarized to demonstrate the impact of different ES parameters on pH decline patterns in postmortem M. longissimus thoracis et lumborum. Postmortem pH decline was modeled as a non-linear function of time, and estimates of minimum obtainable pH, pH decline rates, and time to reach pH 6·0 were compared for each study. The decline model for study 4 (AC, 60 Hz, 50 V; 5 min post mortem) had a larger (P < 0·05) estimate for decline rate than that for study 1 (AC, 60 Hz, 400 V; 1 h post mortem) and the control (non-stimulated) data. The model estimate of time to pH 6·0 (0·56 h) for study 4 was the shortest (P < 0·05) for all treatments. Different ES parameters produce different pH decline patterns post mortem and, therefore, may impact product quality and fabrication and chilling protocols adopted in fresh beef processing.     

Effect of delay time before chilling on toughness in pork with high or low initial pH

Paired M. longissimus dorsi muscles from 56 carcasses of Danish Landrace and Yorkshire breeds, slaughtered at approximately 90 kg live weight, were utilized to study the potential of cold induced toughness in pork. Based upon the pH value 45 min post stunning, the carcasses were divided in two groups: a low (5·7 ≤ pH < 6·1) and a high one (6·1 ≤ pH ≤ 6·5). The effects on Warner-Bratzler shear force, sarcomere length and myofibril fragmentation of inserting a delay time of 0, 2 and 4 h before carcasses entered the chilling tunnel (operating at -28°C to -22°C) were investigated on early excised muscles as well as on muscles removed 30 h post stunning. The left LD muscle from each carcass served as a control while all right sides were used for treatments. pH and temperature measurements obtained from LD muscles left on carcasses during chilling showed that LD muscles belonging to the high pH group involve a risk of cold shortening even when a 2 h delay was used before passing in to the chilling tunnel. Comparing pH groups, however, sarcomere lengths did not differ in control sides whereas the Warner-Bratzler shear force values were significantly higher in LD muscles taken from the high pH group. Early excision of the LD muscle resulted in shorter sarcomere lengths and increased WB shear force only for carcasses belonging to the high pH group, which, however, could be avoided by introducing a 4 h delay time before rapid chilling. The effect of delay time on tenderness from muscles excised from the carcass 30 h post stunning was much less but a 4 h delay did significantly (P < 0·05) improve tenderness in carcasses with high initial pH. Coefficient of correlation between Warner-Bratzler shear force and sarcomere length was -0·12 and nonsignificant in the low pH group, whereas it was -0·57 and highly significant in the high pH group.     

Meat quality and muscle fibre type characteristics of Southdown Rams from high and low backfat selection lines

Characteristics of the meat of 15-18-month Southdown rams from lines selected for high or low backfat depths (assessed ultrasonically at position C over the last rib) were compared. Half of the carcasses were electrically stimulated (ES) and within each carcass post-mortem treatments chosen to produce effects on meat tenderness were ageing periods of 1 or 15 days (Semimembranosus), early or delayed chilling (Biceps femoris), and trimming of the s.c. fat cover (Longissimus dorsi). These treatments had the expected effects on shear values, but the sizes of the effects were little affected by selection line or ES treatment. Selection line did not have any direct effects on shear values, reflectance values at several wavelengths, waterholding capacity, cooking loss or sarcomere length. The Semitendinosus muscle had a higher proportion of predominantly oxidative fibres for the high-backfat line, based on succinic dehydrogenase activity (P < 0·05), but there was no line difference in alkaline-stable ATPase activity in the same muscle. Muscle fibre diameter was similar for the two lines.     

Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality

Effects of conventional (4°C, air velocity 0·5 m/s) and forced chilling at -5°C (120 min) or -30°C (30 min) with air velocities of 1, 2 or 4 m/s, followed by conventional chilling till 24 h post mortem on temperatures, meat quality and weight losses, were studied. Experiments were carried out in six batches of six slaughter pigs each (crossbred gilts, weighing 105-110 kg. The subcutaneous temperature decreased very rapidly to values below 0°C when 'ultra' rapid chilling (-30°C) at high air velocities (4 m/s was used. Immediately after rapid chilling, when the carcasses were railed into a conventional chiller, the subcutaneous temperature increased above the air temperature, after which the decline in temperature was continued. Temperature inside the biceps femoris muscle decreased from the start of chilling rather slowly according to an asymptotic curve until ultimate values of 4°C were reached. Theoretically calculated temperatures during slaughter and chilling were comparable with the measured values; indicating that a finite-element calculation method in combination with a cylindrical model for heat transport can be used to predict muscle temperatures for various chilling regimes. Losses in carcass weight, 24 h after conventional and forced chilling at -5°C, were about 2%. After 'ultra' rapid chilling (-30°C) the losses were reduced to 1·3% when air velocity was increased to 4 m/s. Meat quality of the longissimus lumborum muscle was not significantly affected by the various chilling regimes except for the variables related to tenderness. The Warner-Bratzler shear forces were higher (P < 0·05) together with shorter sarcomere lengths (P < 0·10) after 'ultra' rapid chilling at a high (4 m/s) air velocity, indicating an increased risk of cold shortening.     

Acceptability of low-fat frankfurters as influenced by the feeding of elevated levels of monounsaturated fats to growing-finishing swine

The effects of high levels of oleic acid in the diet on the physical, chemical and sensory traits of frankfurters were examined. Frankfurters were formulated at three fat levels (10, 20 and 25%) from pork trimmings from each dietary treatment. The control frankfurters were the most springy, firm, flavorful and palatable and had the most intense flavor (P < 0·05). However, low-fat frankfurters produced from the high-oleate treatments were comparable to the control in all sensory characteristics (P > 0·05). The 10 and 25% fat frankfurters were rated highest and lowest, respectively, for juiciness, springiness, firmness, flavor, flavor intensity and overall palatability (P < 0·05). Sensory panelists detected off-flavors in the 25% fat frankfurters more frequently than in the 10% fat frankfurters (P < 0·05). 2-Thiobarbituric acid values were not affected by treatment and were acceptable after storage at 2°C for 24 weeks (P < 0·05).     

Effects of low voltage electrical stimulation on mature cow carcasses: Part 1-Selected quality attributes of beef

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts obtained from mature carcasses subjected to extra low voltage (50-100 V) electrical stimulation (ES) were determined. ES was applied for 2 min with voltage increases to either 50 V (ES1) or 100 V (ESII). Evaluationss were conducted on meat obtained from control sides (no ES) aged for either 48h or 7 days and from ES carcasses aged for 48h. ES caused a reduction (P < 0·1) in pH values 1 and 4h post mortem. At 24h, the pH of each of the muscles from ES and control carcasses was similar. There were no differences in raw rib-eye muscle colour, firmness or texture due to ES. Cooking losses of ST and LD did not appear to be affected by either ES or increased ageing of control roasts. For both ST and LD roasts, trained panellists generally detected no significant effects of ES or ageing time (for no ES roasts) on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Water-holding capacity, tenderness (OTMS) and softness (penetrometer) data for ST and LD roasts generally support findings from sensory evaluation. Cooking and eating quality characteristics of ST and LD roasts from mature cow carcasses subjected to ES were similar to those of the controls.     

Singular and combined effects of electrical stimulation, post-mortem ageing and blade tenderisation on the palatability attributes of beef from young bulls

Thirty Santa Gertrudis bulls (approximately 15-18 months old) were slaughtered, dressed and split into siides. The right side of each carcass was electrically stimulated (ES) with seventeen impulses (1·8s impulse duration; 1·8s interval between impulses) of 550 V (AC) and 5 A while the left side served as a non-stimulated control (not-ES). At 24h post morten, USDA quality and yield grade data were obtained from each side. On the second day post mortem, all sides were fabricated and strip loins, top sirloin butts and ribeyes were obtained from each side for post-mortem ageing and blade tenderisation studies. Steaks were removed after a post-mortem ageing period of 4 or 18 days and before (not-BT) or after blade tenderisation (BT) for sensory panel evaluations or shear force determinations. ES sides had more youthful lean maturity (P < 0·0001), higher marbling (P < 0.·002), higher USDA quality grades (P < 0·0.0001) and finer-textured lean (P < 0·002) than did not-stimulated (not-ES) sides. ES significantly improved (P < 0·05) palatability traits in two of twenty-four comparisons; BT significantly improved palatability traits in twelve of twenty-four comparisons and 18-day post-mortem ageing significantly improved palatability traits in seven of twelve comparisons. No significant reductions (P < 0·05) in shear force values were observed for steaks from ES versus not-ES sides while significant reductions (P < 0·05) were observed for steaks from BT versus non-BT cuts (four of six comparisons) and for steaks from cuts aged for 18 versus 4 days (ten of twelve comparisons). BT and 18-day post-mortem ageing were more effective for increasing palatability or for decreasing shear force requirements than was ES; however, ES greatly improved lean colour of meat from bulls.     

Effects of Electrical Stimulation and Hot Boning on Functional Characteristics of Preblended Beef Muscle in Model Systems

Thirty beef carcasses were used to determine the effects of electrical stimulation (ES) and hot boning on the emulsifying capacity (EC) and thermal emulsion stability (TES) of preblended Triceps brachii (TB) muscle (long head) from sides assigned to one of four treatments: (1) conventionally boned after chilling at 2–8°C until 48 hr postmortem (CB); (2) hot boned at 1 hr postmortem (HB); (3) ES during bleeding and conventionally boned at 48 hr postmortem (ESCB); and (4) ES during bleeding and hot boned at 1 hr postmortem (ESHB). HB preblended samples had greater EC and TES values than CB preblended samples in both nonstimulated (P < 0.05) and stimulated carcasses. When compared to nonstimulated sides, ES decreased (P < 0.05) these values in both ESHB and ESCB sides.     

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses

This investigation compared the separate and combined effects on meat quality of electrical stimulation (ES) and pelvic suspension of pig carcasses chilled rapidly or conventionally. Sides from 80 pigs, 80–90 kg live weight, were allocated to one of four treatments followed by either conventional chilling (1°C for 24 h) or rapid chilling (-20°C for 2–3 h, before 1°C until 24 h post-slaughter). The four treatments were: Achilles suspended, with and without high voltage ES, and pelvic suspended, with and without ES.

The quality attributes: pH, colour and opacity, drip loss, instrumental and sensory texture were measured in M. longissimus thoracis et lumborum, at 10 days post-slaughter. Rapid chilling reduced the evaporative weight loss by 0·5% There were no significant effects of treatment on colour or opacity, although ES samples were slightly paler. Drip loss was also slightly greater with ES, particularly when combined with pelvic suspension, but in no case was the meat classified as PSE. Instrumental measurements of 'texture showed improved tenderness from both ES and pelvic suspension, even after 10 days ageing. The improvement was less pronounced when ES and pelvic suspension were combined Taste panelling confirmed that samples treated by ES or pelvic suspension, separately or combined, were significantly more tender than samples from non-ES, Achilles hung sides. ES and pelvic suspension were equally effective in improving the tenderness of pork loin. Pelvic suspension did not suffer the disadvantage of increased drip loss that occurred with ES in this study.     

Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics

Alternate right or left sides of 90 carcasses were randomly selected and chilled at -70°C for 5 h, held at +16°C for 4 h and held at 1°C for 15 h (rapid chill-RC). The remaining sides were chilled at -7°C for 24 h (conventional chill-CC). Physical measurements and USDA quality grade data were obtained at 24 h post mortem and palatability samples were collected at 3-5 days post mortem. RC sides had 0·9% less shrinkage (P < 0·05) at 24 h post mortem when compared to paired CC sides. Beef sides that were given the RC treatment had a darker, softer lean (P < 0·01) and received higher marbling scores (P < 0·01) at 24 h post mortem than did CC sides. Loin steaks from RC sides had longer sarcomeres, less shear resistance and higher sensory panel tenderness ratings. It may be possible to rapidly chill carcasses with less carcass shrinkage and with no detrimental effects on USDA quality grade or on beef palatability.     

Characterization of cutability and palatability attributes among different slaughter groups of beef cattle

Fifteen slaughter cattle from five groups (Charolais crossbred bulls, Brahman crossbred steers, Holstein steers, mixed-Exotic crossbred heifers and Hereford-Angus crossbred steers) were randomly selected from a commercial feedlot. Time-on-feed was 108, 114, 102, 108 and 145 days for the aforementioned groups, respectively. Carcasses from Charolais crossbred bulls had the highest percentage yield of chuck and round, but the lowest percentage yield of loin; hereford-Angus crossbred steers had the lowest percentage yield of round and Holstein steers had the lowest percentage yield of rib. Carcasses from Charolais crossbred bulls had the highest percentage yield of major retail-ready subprimals and lean trim, Hereford-Angus crossbred steers had the highest percentage yield of fat trim and Holstein steers had the highest percentage yield of bone from the major wholesale cuts. Mean percentage yields of closely trimmed, boneless retail cuts were highest for carcasses from the bulls and lowest for carcasses from the Hereford-Angus steers. Although Holstein steer carcasses had less fat trim than Brahman-crossbred steers mixed-Exotic heifers, this advantage was largely offset by their higher percentage of bone. Loin steaks from carcasses of Charolais crossbred bulls, Holstein, mixed-Exotic heifers were comparable (P > 0·05)with those of Hereford-Angus steers for shear force and sensory panel tenderness ratings. However, loin steaks from carcasses of Brahman-crossbred steers had significantly higher (P < 0·05) shear force values (least tender) and lower (P < 0·05) tenderness and overall palatability ratings. No diffeerences (P > 0·05) were found for flavor desirability of loin steaks among any of the groups. For bottom round steaks, Hereford-Angus steers received the highest palatability ratings while those from Holstein steers received the lowest palatability ratings.     

Influence of porcine stress on blood composition and early post-mortem meat quality in pigs of different halothane genotypes

The purpose of this study was to investigate porcine stress, blood serum values and early post-mortem (pm) meat quality in pigs of unknown and known halothane genotype. Collection, transportation and slaughtering of the pigs were studied from the farm up to the carcass chilling (45 min pm). Reactors (nn) had the highest creative kinase (CK) activity. CK activity increased most prominently during transport in reactors, and at the abattoir in non-reactors (Nn or NN). The content of serum glucose was highest in non-reactors and lowest in non-carriers (NN, P<0·01). Serum glycerol level was highest in reactors and lowest in carriers (Nn, P < 0·05). Differences in serum lactate and pH values were not significant. Carriers had the highest and non-reactors the lowest carcass temperature, 0 min pm (P = 0·001). Temperature of non-reactors increased most rapidly (9·4%) and that of carriers increased most slowly (0·9%) during scalding. Reactors had the most rapid (3·1%) and carriers the slowest (0·3%) fall in carcass temperature between scalding and chilling. No significant differences were found between halothane genotypes in the rate of glycogen breakdown and lactate formation, 45 min pm. PSE (pH(1) ≤ 5·8) frequencies of reactors, non-reactors, non-carriers and carriers were 100·0, 14·3, 13·0 and 12·5, respectively.     

The ultra-rapid chilling of lamb carcasses

Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that from carcasses which had been conventionally chilled at 4°C for 24 h There were significant reductions in weight loss as a result of ultra rapid chilling, compared to conventionally chilled carcasses. The reductions obtained after 24 h varied between 0·8 and 0·9%, depending on whether the carcasses were washed or unwashed.     

A modified hot processing strategy for beef: functionality of electrically-stimulated and hot-boned meat preblended with different NaCl concentrations

Chucks from 20 electrically-stimulated hot-boned (HB) and cold-boned (CB) beef carcasses were preblended with different concentrations of NaCl (0, 0·5, 1·0, 1·5 and 2·0% w/w). Preblends were analysed for pH, 2-thiobarbituric acid (TBA) values, protein extraction and emulsifying capacities. Bologna (with and without added sodium tripolyphosphate) and ground meat patties prepared from these preblends were also evaluated for cooking yield, color and texture parameters. Ultimate pH values of HB preblends increased with increasing NaCl concentration. At 1% NaCl, HB had higher ultimate pH than CB preblends (P ≤ 0·05) but preblending HB meat with 2% NaCl reduced TBA values (P ≤ 0·05) because the pH was maintained above 6·0. Higher amounts of protein were extracted from HB than from CB preblends (P ≤ 0·01), but boning and salting treatments did not affect their emulsifying capacities (P > 0·05). Two percent NaCl was required to fully achieve the prerigor salting effect. At this concentration, cooking yields of bologna prepared from HB preblends and phosphate containing bologna prepared from CB preblends were not different (P > 0·05) and were higher than those of bologna without added phosphate made from CB preblends (P ≤ 0·05). No meaningful effects were observed on color and texture parameters. Cooking losses were lower in patties made from HB than CB preblends (P ≤ 0·05) independent of NaCl concentration, but boning and salting treatments had no further effects on color or textural parameters (P > 0·05). Therefore, the superior functional properties of electrically stimulated prerigor meat can be maintained by the addition of 2% NaCl up to 2 h post-mortem.     

The effect of pre-slaughter showering and post-slaughter rapid chilling on meat quality in intact pork sides

Thirty pairs of Landrace or Large White pigs were used to determine the effects of pre- and post-slaughter cooling treatments on pork quality and yield. One animal from each pair was showered in cold water and after slaughter one side from each carcass was rapidly chilled and the other side was conventionally chilled. Two experiments were carried out in winter: they examined different times of exposure to cooling treatments; a further experiment was carried out in summer time. Showering caused a reduction in the temperature of the deep loin at 40 min post mortem (P < 0·01). Rapid chilling caused a further reduction in carcass temperature and the rate of pH fall was lower (P < 0·05) in the rapidly chilled sides. There was a strong indication that showering in the winter time lowered drip loss in slices of Longissimus dorsi muscle (P = 0·077) whereas showering in the summer time was not effective. Shower water temperature may have been important in this regard. Showering did not lower drip loss in intact pork legs. Rapid chilling was not effective in lowering drip loss in either slices of Longissimus dorsi or intact pork legs. Rapid chilling at -20°C for 3 h without an air blast lowered evaporative chill losses in sides of pork by 27-29% (P < 0·1) compared to normal chilling. Reduced treatments gave reduced effects. Neither treatment had any significant effect on cooking loss or toughness in broiled slices of pork Longissimus dorsi muscle.     

Effects of Time Postmortem of Electrical Stimulation and Postmortem Chilling Method on Pork Quality and Palatability Traits

Twenty market hogs were used in this study to determine the effects of electrical stimulation (ES) administered at various times postmortem (5, 15-20, or 30-40 min) and chilling treatment (Conventional = 24 hr at 0-2°C, or Rapid = 34°C for 3 hr then 0-2°C for 21 hr) on pork quality and palatability traits. The findings of this study indicated that ES of hog carcasses, particularly at 5 or 15-20 min postmortem, detrimentally affects quality by inducing a paler color, reducing muscle firmness, and increasing muscle separation. Rapid chilling lessened these detrimental effects. Cooking loss, cooking time. shear force values, and palatability traits were not affected by ES or chilling rate.     

Hot-Fat Trimming and Electrical Stimulation Effects on Beef Quality

We evaluated the effects of hot-fat trimming, low-voltage electrical stimulation (ES) and storage time (3, 7 or 14 days) on quality of beef longissimus dorsi, psoas major, biceps femoris and supraspinatus muscles. Prior to chilling, beef carcasses (n = 32) were either subjected to ES or not stimulated before alternating sides were hot-fat trimmed. Temperature decline, pH, sarcomere length and USDA yield and quality grades were obtained on each carcass side. Muscles were removed from each side and evaluated for quality factors related to storage life and sensory analysis. Generally, no adverse effects of hot-fat trimming, with or without ES, or increased storage time, were observed. Results indicate that hot-fat trimming may be practiced at the industry level without affecting overall quality.     

Quality, palatability and weight loss of pork as affected by electrical stimulation

Forty-five swine (n = 15, stress-susceptible pigs, fasted for 18 h; n = 15, normal pigs, fasted for 48, 60 or 72h; n = 15, normal pigs, fasted for 18 h) were slaughtered. One side of each pig was electrically stimulated (ES)-550 V, 2-6 A, seventeen impulses, 1·8 s on and 1·8 s off per impulse-and the opposite side was not stimulated (NS). Ham and loin temperatures were monitored at 12 and 24 hours post mortem. Carcass quality-marbling, loin eye colour, loin eye firmness, subcutaneous fat firmness and belly firmness-was evaluated at 24 hours post mortem. Sides were fabricated into four lean cuts at 48 hours; cuts were placed on open metal racks in a 2°C cooler and weight loss was measured after 24, 48 and 72 hours storage. At 120 hours post mortem, loin chops were cut, frozen (-24°C for 45 days) and subsequently used to determine thaw loss, cooking loss, Warner-Bratzler shear (WBS) force and palatability. Ham temperatures (12 h) were significantly (P < 0·05) lower for the ES sides from the stress-susceptible, short-fast (SSF) group but not for normal, long-fast (NLF) or normal, short-fast (NSF) groups. ES produced lighter coloured, softer loin eyes in the SSF group but darker coloured, firmer loin eyes and firmer subcutaneous fat in the NLF group. No significant differences (P > 0·05) were detected for thaw loss, cooking loss, palatability ratings or WBS values between ES and NS in the SSF group but chops from ES sides of NLF animals had significantly (P < 0·05) higher ratings for muscle fibre tenderness, overall tenderness and overall palatability. Weight losses of the lean cuts from the ES sides were higher (P < 0·05) than those from NS sides in only three of sixty comparisons of cuts from the three groups of swine. These data suggest that ES had very minimal effects on quality, palatability or weight loss of pork.