INFLUENCE OF THE CHILLING METHOD ON MEAT QUALITY IN PIG CARCASSES.

[In German. / En allemand.]

Author(s) : GRESHAKE F., SCHMITTEN F., SCHEPERS K. H.

Type of article: Article

Summary

EXPERIMENTS INVOLVING 491 PIG CARCASSES WITH A GREAT VARIATION IN MEAT QUALITY WERE CONDUCTED TO EXAMINE THE INFLUENCE OF RAPID PRECOOLING IN CONTRAST TO NORMAL CONDITIONS OF CHILLING ON MEAT QUALITY TRAITS. RAPID PRECOOLING SLOWED DOWN THE POSTMORTEM GLYCOLYTIC PROCESS AND IMPROVED ULTIMATE MEAT QUALITY. CARCASSES WITH INITIAL HIGH QUALITY LEVELS WERE LESS IMPROVED THAN EARLY POSTMORTEM. RAPID PRECOOLING INDUCED A REMARKABLE IMPROVEMENT IN MEAT QUALITY TRAITS REFLECTING MEAT STRUCTURE OVER ALL MEAT QUALITY GROUPS. IT HAS TO BE POINTED OUT THAT EFFECTIVE CHILLING SYSTEMS ARE SUITABLE TOOLS TO REDUCE MEAT QUALITY PROBLEMS.

Details

Original title: [In German. / En allemand.]
Record ID : 1989-0597
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: Meat; Rapid chilling; Chilling; Organoleptic property; Pork