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QUALITY OF < SEMI-HOT > AND COLD BONED, VACUUM-PACKAGED FRESH PORK AS AFFECTED BY DELAYED OR IMMEDIATE CHILLING.

Author(s) : LAACK R. L. J. M. van, SMULDERS F. J. M.

Type of article: Article

Summary

PIG CARCASES WERE SUBJECTED TO BLAST CHILLING AT 248 K (-25 DEG C) FOR 45 TO 50 MINUTES, ONE SIDE OF THE CARCASE WAS THEN STORED AT 275 K (2 DEG C), COLD BONED AND VACUUM PACKED AFTER 24 HOURS. THE OTHER SIDES WERE SEMI-HOT BONED AT 4 TO 5 HOURS POST MORTEM AT A PH OF 5.9 AND A TEMPERATURE OF 287 K (14 DEG C), THEN CONDITIONED FOR4 HOURS AT 279 TO 283 K (6 TO 10 DEG C) THEN STORED WITH THE OTHER SIDES AT 274 K (1 DEG C). AFTER 12 DAYS, LITTLE OR NO DIFFERENCE WAS APPARENT BETWEEN THE MEAT FROM EITHER PROCESS. G.R.S.

Details

  • Original title: QUALITY OF < SEMI-HOT > AND COLD BONED, VACUUM-PACKAGED FRESH PORK AS AFFECTED BY DELAYED OR IMMEDIATE CHILLING.
  • Record ID : 1990-1482
  • Languages: English
  • Source: Journal of Food Protection - vol. 52 - n. 9
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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