Re: News - Can Vitamin C Improve Pork Quality?

Hi. Just a note to make you aware if you weren't already, that Sodium Oxalate has in the past been used as an anticoagulant within the meat industry. With regard to this I wonder how much quality emphasis was made in the study as to meat colour, as I have a feeling that any colour changes may be influenced by the afore-mentioned oxalate properties. In my experience pre-slaughter feeding of a sucrose solution is a low cost method of reducing pre-slaughter stress and yielding significant improvements in carcass quality. This also leads to a colour change in the liver (lightening), which improves eatability, appearance and subsequent further processing advantages.
Kind regards,

Brendon M Roberts

Report Abuse