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Rigor mortis was noticed to develop very early in some pigs slaughtered in a usual slaughterhouse system. An attempt was made to clarify the relationship between the abnormal phenomenon and meat quality. There were interesting similarities between Subgroup A of pigs showing early rigor mortis and Experimental Group I and between Subgroup C and Experimental Group, II concerning the developing time of rigor mortis, changes in temperature and pH value of the carcass, and meat quality. In this experiment it was possible to produce PSE pork and DFD-like porcine meat.

Differentiation of Abnormal Pork Produced by Usual or Experimental Method of Slaughter on the Basis of Temperature and pH Value of Carcass