Variations in the Qualitative Characteristics of Pork at Various Post-slaughter Combinations of Times and Temperatures Mimicked as in the Indian Retail Market

Background: Identification of critical control point in different pork production system to provide essential information on intervention to reduce the incidence of un-acceptable pork quality. In the present study, we carried out assessment of the quality of market pork exposed to different post-slaughter combinations of times and temperatures as observed in Indian retail market. Methods: Eight physio-chemical parameters were studied to determine the quality of pork at various storage conditions to mimic the meat handling conditions observed at retailer’s level in India. Data was tested for sphericity and further analyzed by within-subject design. All the meat quality parameters were analyzed for correlation using the statistical programming language R. Result: Pork samples held at 37±2°C exhibited higher core temperature (33.9±0.47°C), rapid pH decline, higher per cent expressible water (16.50±0.41) and L* (lightness) value, but lower shear-force value (3.92±0.09 kg/cm2). However, at 4±1ºC the overall consistent lower core temperature of pork slowed rate of pH decline, maintenance of ultimate pH, preferred L* value, lower percentage expressible water and cooking loss. This study shows that the storage pig meat at higher temperature reduces its eating quality therefore, it is emphasized that the proper chilling regimes should be followed to prevent the quality deterioration of pig meat.