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IMPROVING THE QUALITY OF PSE PORK BY VERY QUICK CHILLING.

Author(s) : WOLTERSDORF W., TROEGER K.

Type of article: Article

Summary

WITH MODERN CHILLING METHODS THE DEVELOPMENT OF PSE PROPERTIES IN MEAT CANNOT BE EFFECTIVELY PREVENTED BY QUICK CHILLING OF CARCASE SIDES. THE CHANCES OF ACHIEVING ANY EFFECT IN THE LOIN CAN STILL BE DESCRIBED AS MODERATE BUT IN THE HAM AS ONLY VERY SLIGHT. VERY QUICK CHILLING METHODS THAT REMOVE THE HEAT MORE EFFECTIVELY ARE HOWEVER AVAILABLE FOR MEAT CUTS THAT ARE LIKELY TO DEVELOP PSE PROPERTIES. BY USING VERY QUICK CHILLING METHODS THIS MEAT CAN BE GIVEN A BETTER, THAT IS, DARKER COLOUR, WHICH IS ESPECIALLY IMPORTANT TO FRESH MEAT SALES, A SMALLER DRIP LOSS AND A BETTER PH. WHERE PH VALUES ARE BELOW 5.6 AND/OR WHERE CHILLING OF THE MEAT CUTS BEGINS MORE THAN 60 MINUTES AFTER STUNNING AND BLEEDING OUT, IT IS IMPOSSIBLE TO ACHIEVE AN EFFECT. WHEN USING VERY QUICK CHILLING METHOD GREAT CARE MUST BE TAKEN TO ENSURE THAT THE SURFACE OF THE MEAT DOES NOT BEGIN TO FREEZE AS OTHERWISE THERE WILL BE HIGH DRIP LOSSES.

Details

  • Original title: IMPROVING THE QUALITY OF PSE PORK BY VERY QUICK CHILLING.
  • Record ID : 1990-0649
  • Languages: English
  • Source: Fleischwirtschaft - vol. 69 - n. 5
  • Publication date: 1989/05
  • Document available for consultation in the library of the IIR headquarters only.

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