Cooling of pig carcasses and its effect on meat quality.

Kühlung von Schweineschlachtkörpern und deren Auswirkung auf die Fleischqualität.

Type of article: Article

Summary

Three cooling methods were compared: the conventional method (0 to 4 deg C, air-velocity 0.5 meters/second for 24 hours) and two fast-cooling methods, either at -5 deg C for 2 hours or -30 deg C for 30 minutes, at three different air-velocities (1, 2 and 4 meters/second). Conventional cooling of up to 24 hours followed the fast-cooling processes. Fast-cooling at -30 deg C with high air-velocity led to cold shortening of muscle tissue. Nevertheless, weight loss was 0.5 to 1% less in fast-cooling than in conventional cooling.

Details

Original title: Kühlung von Schweineschlachtkörpern und deren Auswirkung auf die Fleischqualität.
Record ID : 1998-2355
Languages: German
Source: Fleischwirtschaft - vol. 77 - n. 9
Publication date: 1997/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Slaughterhouse; Meat; Rapid chilling; Quality; Pork