Timing Of Magnesium Supplementation Through Drinking Water To Improve Fresh Pork Quality
North Carolina State University Pork Quality Research from 2002. Water supplementation with 900 ppm Mg for either 0, 2, 4, or 6 d prior to slaughter was evaluated as a means to improve pork quality. Hot carcass weights and carcass temperature and pH (45 min and 24 hr) were determined after slaughter. Chops from the Longissimus dorsi and the Semimembranosus were displayed for 2, 4, 6, and 8 days and color and retail fluid loss were determined. Magnesium supplementation for 2 and 6 d decreased retail fluid loss of fresh pork. Although magnesium supplementation for 6 d decreased loin fluid loss during retail storage, the effect was not evident during the initial storage period (0 to 4 d of storage). However, magnesium supplementation for 2 d prior to slaughter improved fluid retention in hams throughout the entire retail storage period.