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This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH,<5.B). Blood creatine kinase (CK) activity was positively (P<0.001) related to carcass temperature at slaughter. During scalding, carcass temperatureraised by 1.2± I.4°C, 13 %of muscle glycogen was broken down and lactate level elevated by 5 %. Furthermore carcass temperature fell by 0.7±0.8°C, 5 % of muscle glycogen was consumed and lactate content increased by 35 % between scalding and chilling. The time elapsed from stunning to splitting and further to chilling had a minor effect on carcass temperature, muscle glycogen or lactate content. Whereas, lactate production was positively correlated with the increase in carcass temperature both during scalding (PcO.Ol) and between stunning and chilling (P<0.01), and with muscle glycogen breakdown (PcO.OOl). Consequently, the enhanced glycogenolysis during scalding, the accelerated glycolysis between scalding and chilling, and the elevated carcass temperature 45 min postmortem (p.m.) resulted in the development of PSE meat. Index words: slaughter, creatine kinase, postmortem glycogenolysis, glycolysis, PSE meat

Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork