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HOT PROCESSING OF PORK CARCASSES. QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF FROZEN LOIN.

[In Portuguese. / En portugais.]

Author(s) : CIA G.

Type of article: Article

Summary

PORK LOINS WITH PH VALUES EQUAL OR ABOVE 6.0 AND 45 MIN POSTMORTEM, WERE SUBMITTED TO TREATMENTS. TREATMENT I: LOINS WERE REMOVED WITHIN 30 MIN AFTER SLAUGHTERING, CHILLED: 273 K (0 DEG C) 24 H AND FROZEN: 253 K (-20 DEG C). TREATMENT II: LOINS WERE REMOVED WITHIN 30 MIN AFTER SLAUGHTERING AND FROZEN WITHOUT THE CHILLING STEP (253 K). FOR BOTH STORAGE PERIODS NO SIGNIFICANT DIFFERENCE WAS OBSERVED ON THE FINAL MEAT PH AND EXSUDATEDUE TO THE TREATMENTS. IN TREATMENT I NO DIFFERENCES WERE OBSERVED ON THE THAWING AND COOKING WEIGHT LOSSES. IN TREATMENT II THE THAWING WEIGHT LOSS WAS SIGNIFICANTLY LOWER FOR THE HOT BONED LOINS. FOR BOTH TREATMENTS, NO SIGNIFICANT DIFFERENCE WAS OBSERVED ON THE OBJECTIVE TENDERNESS RESULTS.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1986-1509
  • Languages: Portuguese
  • Source: Bol. ITAL - vol. 22 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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