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RAPID CHILLING AND MECHANICAL PORTIONING AS A FRESH PORK PROCESSING SYSTEM.

Author(s) : FRYE C. B., CALKINS C. R., MANDIGO R. W.

Type of article: Article

Summary

BONELESS PORK LOINS WERE REMOVED (1, 3 OR 5 HR POST-STUNNING) AND ASSIGNED TO ONE OF THREE RAPID CHILLING TREATMENTS: BRINE CHILLING, CO2 GAS OR CO2 SNOW. THESE WERE COMPARED TO THE TRADITIONAL METHOD OF CHILLING THE CARCASSES 24 HR PRIOR TO BLAST FREEZING OF EXCISED LOINS. LOINS WERE CHILLED UNTIL CRUST FROZEN, THEN TEMPERED AND MECHANICALLY PORTIONED. COOKED CHOPS WERE EVALUATED BY TASTE PANEL AND WARNER-BRATZER SHEAR FORCE. THERE WERE NO MAJOR DIFFERENCES IN THESE PARAMETERS BETWEEN RAPID CHILLING METHODS WHEN A DELAY TIME OF AT LEAST 3 HR WAS USED.

Details

  • Original title: RAPID CHILLING AND MECHANICAL PORTIONING AS A FRESH PORK PROCESSING SYSTEM.
  • Record ID : 1986-1079
  • Languages: English
  • Publication date: 1985
  • Source: Source: J. Food Sci.
    vol. 50; n. 6; 1985.11-12; 1560-1563; 4 tabl.; 28 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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