IMPROVING THE QUALITY OF PSE PORK BY MEANS OF VERY RAPID CHILLING.

[In German. / En allemand.]

Type of article: Article

Summary

THE DEVELOPMENT OF PSE PROPERTIES IN MEAT CANNOT BE EFFECTIVELY PREVENTED BY QUICK CHILLING OF CARCASE SIDES IF PRESENT CHILLING METHODS ARE USED. VERY RAPID CHILLING OF THIS MEAT GIVES A BETTER DARKER COLOUR WHICH IS PARTICULARLY IMPORTANT IN SELLING FRESH MEAT, AND ALSO LOWER DRIP LOSSES AND BETTER PH-VALUES. GREAT CARE MUST BE TAKEN WHEN CHILLING VERY RAPIDLY THAT THE SURFACE OF THE MEAT DOES NOT BEGIN TO FREEZE, AS THIS WILL MEAN HIGHER DRIP LOSSES. A REDUCTION IN NEGATIVE QUALITY PROPERTIES IN MEAT CUTS INCLINED TO HAVE PSE CHARACTERISTICS IS PARTICULARLY OF INTEREST TO FIRMS CARRYING OUT HOT BONING.

Details

Original title: [In German. / En allemand.]
Record ID : 1989-0600
Languages: German
Source: Fleischwirtschaft - vol. 68 - n. 7
Publication date: 1988/07
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Enhancement; Meat; Drip; Chilling; Organoleptic property; Pork; Colour