Meat

Effect of Dietary Sodium Oxalate on Pork Quality

Authors
  • Brian T. Kremer (Iowa State University)
  • Tim S. Stahly (Iowa State University)
  • Joseph G. Sebranek (Iowa State University)

Abstract

The effects of feeding sodium oxalate, a glycolytic inhibitor, on pork quality were investigated. Four hours pretransport, market-weight pigs (111±7 kg) were allowed access to 557 grams of feed containing 0, 9, or 44 grams of sodium oxalate. Dietary sodium oxalate addition slowed the rate of pH decline in muscle postmortem and minimized percentage of water loss from pork during retail storage. Muscle pH from 22 to 180 minutes postmortem was 0.09 to 0.10 units greater in pigs fed sodium oxalate, but the ultimate pH measured at 24 hours postmortem was not affected by diet. Percentage of water loss from muscle samples stored under retail conditions for 3, 6, 9, or 12 days was 1.2 to 1.8% less in pigs fed sodium oxalate. Dietary sodium oxalate did not affect color (Hunter L* and a* scores) of the pork during retail storage. Based on these data, the dietary addition of sodium oxalate shortly before slaughter is a biologically feasible technology for improving water holding capacity of pork products.

Keywords: ASL R1620

How to Cite:

Kremer, B. T., Stahly, T. S. & Sebranek, J. G., (1999) “Effect of Dietary Sodium Oxalate on Pork Quality”, Iowa State University Animal Industry Report 1(1).

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Published on
01 Jan 1999
Peer Reviewed