Alternative methods of pig chilling

Gigiel, A; Butler, Francis; Hudson, B.

doi:10.1016/0309-1740(89)90057-0

Cited by 33 publications

(7 citation statements)

References 13 publications

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“…Reasons for these changes in color with different chilling methods are unclear. Gigiel et al (1989) and van der Wal et al (1995) studied various chilling systems operating at different temperatures but failed to note any effects on meat color or water holding capacity in pork.…”

Section: Instrumental Colormentioning

confidence: 99%

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

et al. 2008

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An experiment was carried out to investigate whether variations in chill water temperature affect muscle shortening and meat quality in duck breast. Three chill water temperatures were applied to duck carcasses at 20 min postmortem for 30 min, including in ice water at 0 degrees C, in cold water at 10 degrees C, and in water at 20 degrees C. Results revealed that carcass temperatures were different (P < 0.05) at 50 and 120 min of postmortem with lower temperatures at the 0 degrees C treatment (P < 0.05). The pH over the first 24 h postmortem was not different (P > 0.05) among treatments, with the exception of 50 min postmortem. The pH of breast meat in the 0 degrees C treatment was higher (P < 0.05) than that of 20 degrees C treatment at 50 min postmortem (just after chilling). No other differences (P > 0.05) in pH existed among treatments. Drip loss, cooking loss, and moisture content were not different for breast meat samples that were chilled at different temperatures. Differences (P < 0.05) were found in CIE (L, a, and b) color values. Lightness (L) increased, whereas redness (a) decreased as the chill water temperature increased. Lower yellowness (b) was found in the breast meat samples at the 10 degrees C chill water temperature. However, shear force, sarcomere length, and protein solubility were not different (P > 0.05) among the breast meat samples chilled at different chill water temperatures. It may be concluded that chilling duck carcasses at different temperature ranges from 0 to 20 degrees C did not influence muscle shortening or meat quality, except in regard to breast meat color.

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Section: Instrumental Colormentioning

confidence: 99%

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

et al. 2008

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“…31 P NMR studies have been carried out with the aim to obtain a better understanding between postmortem phosphorus metabolism, postmortem pH development and subsequent development in WHC. Several studies have reported improved WHC of pork upon tunnel chilling compared with batch chilling (Taylor & Dant 1971;Gigiel et al 1989;Jones et al 1993;van der Wal et al 1995). In order to obtain a better understanding of the positive effect of fast chilling on WHC, postmortem energy metabolism and pH development in porcine muscles exposed to a cooling profile similar to either a commercial batch or a tunnel chilling were studied by 31 P NMR spectroscopy (Bertram et al 2001c).…”

Section: Nmr Studies On Relationship Between Metabolism and Whcmentioning

confidence: 99%

NMR and the water‐holding issue of pork

Bertram

Andersen

2007

J Animal Breeding Genetics

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Consumers' awareness of food quality has never been more pronounced. Meat forms a substantial part of the food consumption, and accordingly techniques to control the quality of meat are needed. In addition, a better understanding of how basic biochemical and biophysical factors influence the final meat quality is also required for optimization of the quality. Water-holding capacity (WHC) is a major quality attribute of fresh meat. However, the exact mechanisms determining the WHC of meat are not fully understood. Especially, characteristics about proposed water populations in the meat and how they are interrelated with drip loss need to be studied further. Moreover, the distribution and mobility of water in muscle during its conversion to meat and how they are affected by intrinsic and extrinsic factors are poorly elucidated. Nuclear magnetic resonance (NMR) has during recent years gained increasing use within different areas of muscle physiology and meat science. NMR (1)H relaxation methodologies enable detection of the mobility of protons in heterogeneous materials and thereby provide possibilities for a characterization of the properties of water. The objective of this presentation is to give an overview of the use of NMR relaxation measurements to characterize the proposed water populations in meat and investigate how the distribution and mobility of the water changes postmortem. In addition, applications of NMR spectroscopy in metabolic studies will be considered.

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“…Ice bank refrigeration systems produce high humidity air at a steady temperature close to O"C, have proven advantages in storage of fruit and vegetables and their use in pig chilling has been investigated by Gigiel and Badran (1988). Such systems use refrigeration coils or plates to cool tanks of water and then build up 'banks' of ice.…”

Section: Novel Cooling Systemsmentioning

confidence: 99%

“…The vacuum packaging prevents water pick up and overcomes any possibility of cross contamination, both of which are considered a problem in the poultry system. James et al (1988~) and Gigiel et al (1989) have compared some of the advantages and disadvantages of some of the more novel chilling systems when chilling pork (Table 2). Ultra-rapid and immersion chilling provide substantial gains in reduced weight loss and increased operational efficiency but would require large capital investment in purpose built plant, and can produce slightly tougher pork.…”

Section: Novel Cooling Systemsmentioning

confidence: 99%

The chill chain “from carcass to consumer”

James

1996

Meat Science

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To provide safe meat and meat products of high organoleptic quality, attention must be paid to every aspect of the chill chain. The process commences with the initial chilling of the freshly slaughtered carcass and continues through to the storage of the chilled retailportion within the home. Within the chill chain are two different categories of refrigeration processes. In the first group are those such as primary and secondary chilling, where the aim is to change the average temperature of the meat. In the others, such as chilled storage, transport and retail display, maintaining the initial temperature of the meat or meat product is the prime aim. Failure to understand the needs of each process results in excessive weight loss, higher energy use, reduced shelf life or a deterioration in product quality.

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Alternative methods of pig chilling

Cited by 33 publications

References 13 publications

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

NMR and the water‐holding issue of pork

The chill chain “from carcass to consumer”

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