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INFLUENCE OF DIFFERENT CHILLING CONDITIONS ON HOT BONED PORK.

Author(s) : HONIKEL K. O., REAGAN J. O.

Type of article: Article

Summary

THE OBJECTIVE OF THE STUDY WAS TO DETERMINE WHETHER COLD SHORTENING AFFECTS PORCINE MUSCLES WITH THE INTENTION OF EVALUATING OPTIMUM CHILLING CONDITIONS FOR HOT BONED PORK. FAST CHILLING OF THE PORCINE M. LONGISSIMUS BELOW 283 K (10 DEG C) INCREASED PURGE WITH LITTLE EFFECT ON TOUGHNESS. THE FAST FALL OF PH INDUCED BY ELECTRICAL STIMULATION AT PREVAILING BODY TEMPERATURES HAS BEEN ASSOCIATED WITH PSE CHARACTERISTICS. RAPID CHILLING MAY REDUCE OR PREVENT THIS EFFECT. ELECTRICAL STIMULATED/COLD BONED LOIN SEGMENTS EXHIBITED HIGHER LEVELS OF PURGE THAN THOSE WHICH WERE ELECTRICAL STIMULATED/HOT BONED AND CHILLED RAPIDLY.

Details

  • Original title: INFLUENCE OF DIFFERENT CHILLING CONDITIONS ON HOT BONED PORK.
  • Record ID : 1987-0547
  • Languages: English
  • Publication date: 1986
  • Source: Source: J. Food Sci.
    vol. 51; n. 3; 1986.05-06; 766-768; 803; 1 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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