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INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.

Author(s) : HONIKEL K. O.

Summary

IN PORK MUSCLES WITH LOW AND NORMAL GLYCOLYSIS, THE ONSET OF RIGOR MORTIS AT A PH OF ABOUT 6,0 SHOULD OCCUR NEAR 288 K (15 DEG C). FOR THOSE WITH RAPID GLYCOLYSIS, THE COINCIDENCE OF PREVAILING HIGH TEMPERATURES AND LOW PH LEAD TO PSE CHARACTERISTICS. AS THE RAPID PH FALL CANNOT BE HALTED, QUICK COOLING WITHIN A FEW HOURS POSTMORTEM REDUCES THE PSE CHARACTERISTICS OF THE MUSCLES. CHILLING TO TEMPERATURES LOWER THAN 293 K (20 DEG C) WITHIN 3 HRS POSTMORTEM PROVIDES OPTIMUM CONDITIONS FOR NORMAL MUSCLES WITH REGARD TO MEAT QUALITY. CHILLING TO TEMPERATURES HIGHER THAN 283 K (10 DEG C) WITHIN 5 HRS POST-MORTEM PREVENTS COLD-SHORTENING. WITH HOT BONING THESE TEMPERATURE-PH-TIME REQUIREMENTS CAN BE RESPECTED IN ALL PARTS OF THE CARCASS.

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Details

  • Original title: INFLUENCE OF CHILLING ON BIOCHEMICAL CHANGES AND QUALITY OF PORK.
  • Record ID : 1988-0640
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 45-53; 4 fig.; 2 tabl.; 11 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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