Effects of Collagen on Precooling Water Loss and Quality of Pig Carcass

Abstract:

The research aimed to determine effects of a composite film-forming agent consisting of 1.25% collagen，2.00% glycerin and 1.50% glycerin monostearate on the water loss in the precooling and the quality of pig carcass. Results showed that compared with water-sprayed and blank controls，the processing with the film-forming agent dramatically (p<0.05) reduced the water loss in the precooling by 0.50% and 0.60% and yellow degree values of the backfat skin by 1.953 and 2.046，respectively，and resulted in no significant difference (p>0.05) in the storage and cooking losses of longissimus muscle，the brightness and red values of backfat skin and the total colony number on the surface of pig carcass. Therefore，the collagen film-forming agent could exert a beneficial effect on the water holding capacity of pig carcass and protect pig skin from becoming dry and yellow.