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EFFECTS OF DIFFERENT CHILLING METHODS ON HOT PROCESSED VACUUM PACKAGED PORK.

Author(s) : WEAKLEY D. F.

Type of article: Article

Summary

LOIN SECTIONS WERE REMOVED FROM PORK CARCASSES WITHIN 20 MIN POSTMORTEM. EACH MUSCLE WAS DIVIDED IN HALF, VACUUM PACKAGED AND ALLOTTED TO ONE OF FOUR TREATMENTS: (1) NORMAL CHILLING, (2) PROPYLENE GLYCOL IMMERSION, (3) CRUST FREEZING, OR (4) HIGH TEMPERATURE CONDITIONING AND FOUR STORAGE INTERVALS OF 0, 7, 14 OR 28 DAYS. RAPID CHILLING WITH PROPYLENE GLYCOL INCREASED PURGE. SHEAR FORCE VALUES WERE INCREASED WHEN LOINS WERE RAPIDLY CHILLED BUT FEW SENSORY DIFFERENCES WERE OBSERVED. OFF-ODOUR SCORES INCREASED WITH INCREASING STORAGE TIME. NORMAL CHILLING RESULTED IN LIGHTER MUSCLE COLOUR SCORES THAN RAPIDLY CHILLED LOIN SECTIONS.

Details

  • Original title: EFFECTS OF DIFFERENT CHILLING METHODS ON HOT PROCESSED VACUUM PACKAGED PORK.
  • Record ID : 1987-0546
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 757-760; 1 fig.; 5 tabl.; 23 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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