THE EFFECTS OF CHILLING ON THE SURFACES OF PORK SIDES.

[In German. / En allemand.]

Type of article: Article

Summary

VERY RAPID CHILLING CONDITIONS CHILL DOWNPORK SIDES WITHIN 1 TO AT MOST 2.5 HOURS POSTMORTEM IN A SHOCK TUNNEL AT TEMPERATURES OF DOWN TO 243 K (-30 DEG C) AND AIR VELOCITIES OF UP TO 4 M/SEC. DURING SUCH CHILLING THE TEMPERATURES OF THE SURFACE MUSCLE LAYER DROPPED AFTER 30MINUTES (90 MINUTES POSTMORTEM), TO 271.5 TO 271 K (-1.5 TO -2 DEG C) AND AFTER 60 MINUTES (2 HOUSPTDC THE FREEZING ZONE EXTENDED TO 0.5 TO 2 CM DEEP. THE FROZEN SURFACE LAYER ACTED AS A STORE OFCOLD IN THE POSTCHILLING ROOM. THE REQUIRED CORE TEMPERATURE OF 280 K (7 DEG C) IN THE HAM WAS REACHED AFTER 12 TO 15 HOURS. THE QUICK DROP IN TEMPERATURE REDUCED THE SPEED OF POSTMORTEM PH DROP AND THE INCREASE IN CONDUCTIVITY OF CONSIDERABLE PARTS OF THE MUSCULATURE. THE COLOUR OF THE MUSCLE WAS GENERALLY BRIGHTER, AND OF A DEEPER RED AND YELLOW THAN THE DEPTH OF THE MUSCLE, BECAUSE OF OXIDATION PHENOMENA. VISUALLY THE SURFACE CHANGES CAUSED INCREASINGLY ORANGE RY QUICK, INTENSIVE CHILLING CONDITIONS.

Details

Original title: [In German. / En allemand.]
Record ID : 1990-1094
Languages: German
Source: Fleischwirtschaft - vol. 69 - n. 7
Publication date: 1989/07
Document available for consultation in the library of the IIR headquarters only.

Links

See other articles in this issue (4)
See the source

Indexing

Themes: Meat and meat products
Keywords: Meat; Tunnel; Rapid chilling; Chilling; Pork; Ph; Colour