EFFECTS OF BRINE AND CO2 CHILLING SYSTEMS ON HOT-PROCESSED VACUUM-PACKAGED PORK.

Type of article: Article

Summary

QUALITY, PACKAGING AND SENSORY ATTRIBUTES WERE EVALUATED FOR HOT-PROCESSED BONELESS LOIN SEGMENTS AND BOSTON SHOULDERS THAT WERE BRINE, CO2 OR CONVENTIONALLY CHILLED. THE ONLY PH OR TEMPERATURE DIFFERENCES AMONG PROCESSING TREATMENTS OCCURRED AT 3 HOURS POSTMORTEM. BONELESS LOIN SEGMENTS AND BOSTON SHOULDERS THAT WERE HOT PROCESSED AND CO2 -CHILLED HAD HIGHER PURGE VALUES. NO SIGNIFICANT DIFFERENCES WERE FOUND AMONG TREATMENTS FOR SENSORY TRAITS OR SHEAR VALUES. OVERALL, BONELESS LOINS AND BOSTON SHOULDERS FROM HOT-PROCESSED CARCASSES THAT WERE BRINE OR CO2 -CHILLED WERE SIMILAR IN DIMENSIONAL MEASUREMENTS AND SENSORY TRAITS.

Details

Original title: EFFECTS OF BRINE AND CO2 CHILLING SYSTEMS ON HOT-PROCESSED VACUUM-PACKAGED PORK.
Record ID : 1990-0650
Languages: English
Publication date: 1989
Source: Source: J. Food Sci.
vol. 54; n. 2; 1989.03-04; 299-301; 1 fig.; 5 tabl.; 10 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Brine; Vacuum; Meat; Chilling; Organoleptic property; Pork; Packaging; Hot boning; CO2