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EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.

Author(s) : JONES S. D. M., et al.

Summary

A STUDY WAS MADE IN ORDER TO EVALUATE THE EFFECTS OF A TEMPERATURE OF 248 K (-25 DEG C) ON THE STRUCTURE, COLOUR AND SHELF LIFE OF FRESH PORK CHOPS. MEAT BLAST CHILLED FOR ONE HOUR AT 248 K, THEN SUBJECTED TO CHILLING AT 274 K (1 DEG C) FOR 23 HRS, HAS A DARKER COLOUR AND FIRMER TEXTURE THAN THAT SUBJECTED TO CONVENTIONAL CHILLING AT 274 K. SIMILAR RESULTS WERE OBTAINED WITH HAMS. THERE DOES NOT APPEAR TO BE SIGNIFICANT DIFFERENCES FOR MESOPHILIC AND PSYHOOBCA PORK CHOPS RAPIDLY CHILLED AND DISPLAYED DURING7 DAYS SHOW SMALL CHANGES IN BACTERIAL COUNTS. RAPID CHILLING HAS LITTLE EFFECT ON SHELF LIFE.

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Details

  • Original title: EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.
  • Record ID : 1988-0635
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 123-131; 2 fig.; 4 tabl.; 6 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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