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HOT PORK PROCESSING, BRINE CHILLING AND MECHANICAL PORTIONING AS A FRESH PORK PROCESSING SYSTEM.

Author(s) : FRYE C. B., CALKINS C. R., MANDIGO R. W.

Type of article: Article

Summary

RAPID CHILLING WAS INVESTIGATED AS A LINK BETWEEN HOT PORK PROCESSING AND MECHANICAL PORTIONING. LOINS FROM MARKET WEIGHT HOGS WERE REMOVED (PRE-OR POSTRIGOR) AND WERE ASSIGNED TO ONE OF TWO CHILLING TREATMENTS (BRINE CHILLING OR BLAST F LOINS WERE CHILLED UNTIL CRUST FROZEN, THEN TEMPERED, PRESSED AND CLEAVED. ULTIMATE PH, COOKING YIELDS, TASTE PANEL RATINGS AND WARNER-BRATZLER SHEAR FORCE VALUES (WBS) WERE OBTAINED. PRE-RIGOR CHOPS HAD SIGNIFICANTLY HIGHER WBS VALUES AND LOWER (LESS TENDER) TASTE PANEL RATINGS THAN POSTRIGOR CHOPS. GENERALLY, PRE-RIGOR CHOPS WERE JUICIER BUT LESS TENDER.

Details

  • Original title: HOT PORK PROCESSING, BRINE CHILLING AND MECHANICAL PORTIONING AS A FRESH PORK PROCESSING SYSTEM.
  • Record ID : 1986-2334
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 1; 1986.01-02; 247-248; 1 tabl.; 21 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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