Share

Chilling of carcases and the consequences for the quality of pork meat.

[In Dutch. / En néerlandais.]

Author(s) : WAL P. G. van der

Type of article: Article

Summary

Chilling methods reduce the temperature of carcases from about 40 to 7 deg C. Three procedures have been compared. Conventional chilling, where air at 4 deg C and 0.5 m/s is used for 24 hours. Rapid chilling, where air at -5 deg C is used for 120 min or air at -30 deg C is used for 30 min. Both of these are finished with three velocities, 1, 2 and 4 m/s, followed by conventional chilling. Analysis of results showed differences in pork quality only after rapid chilling, where lower drip losses and Hunter values (-5 deg C, 4 m/s) and higher shear force values (-30 deg C, 4 m/s) were applied. The latter showed risks of cold shortening. Weight losses related to hot carcase weight were about 2%; at -30 deg C, they decreased to 1.3% with increased air velocities (1 to 4 m/s).

Details

  • Original title: [In Dutch. / En néerlandais.]
  • Record ID : 1997-3408
  • Languages: Dutch
  • Source: Koude & Luchtbehandeling - vol. 90 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing