Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2451561 | Meat Science | 2008 | 6 Pages |
Abstract
To improve pork quality, the effectiveness of early post-mortem enhancement and accelerated chilling were investigated. The four treatments evaluated were: Enhancement with Accelerated Chilling (ENAC), Accelerated Chilling Only (ACO), Enhancement with Conventional Chilling (ENCC), and Conventional Chilling Only (CCO). ENAC had a higher (PÂ <Â 0.05) pH than all other treatments. CCO resulted in the highest (lightest; PÂ <Â 0.05) Lâ, while ENAC had the lowest Lâ value (darkest; PÂ <Â 0.05). Subjective color and striping did not differ (PÂ >Â 0.05) between ENAC and ENCC, although ENAC was numerically higher for both parameters. Sensory analysis for juiciness and tenderness were not different (PÂ >Â 0.05) between ENAC and ENCC, but both were higher (PÂ <Â 0.05) than ACO and CCO. Enhancement early post-mortem coupled with accelerated chilling may be used to improve instrumental color and pH over conventional processing methods.
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Authors
S.F. Holmer, F.K. McKeith, J. Killefer,