Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123

Overholt, M. F.; Arkfeld, E. K.; Bryan, Erin; King, D. A.; Wheeler, T. L.; Dilger, A. C.; Shackelford, S. D.; Boler, D. D.

doi:10.1093/jas/skz131

Cited by 8 publications

(3 citation statements)

References 18 publications

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“…However, in the case of the loss of glycogen due to long-term stress, the pork is unable to produce lactic acid and instead demonstrates characteristics, termed DFD, that maintain a high ultimate pH. Meat quality is described by the sum of all meat-quality characteristics, which are typically adjusted by the effects of muscle pH [ 49 , 50 , 51 , 52 , 53 , 54 , 55 ].…”

Section: Discussionmentioning

confidence: 99%

Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs

Przyborowska-Zhalniarovich

Maes

Otrocka-Domagała

et al. 2023

Animals

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Although the prevalence of respiratory diseases in slaughter pigs ranges from 19% to 74% and continues to be an important concern for swine herds worldwide, only a few studies have investigated the relationship between respiratory disease and pork quality. The general aim of this study was to investigate associations between the prevalence and severity of enzootic pneumonia-like lesions in Polish slaughter pigs on different carcass and meat-quality characteristics at the animal and herd levels. The average prevalence of bronchopneumonic lungs with different degrees of lesions was 94.57%. The majority of lesions indicated the acute stage of enzootic pneumonia. Our results indicate a statistically significant interaction between the mean weight of carcasses depending on the extent of the lesions (p = 0.04) at the animal level. The correlation between meatiness and severity of lung lesions was r = −0.25 (p = 0.00). The correlation between the extent of lung lesions and pH45 value was r = −0.17 (p = 0.005) on the animal level and r = −0.63 (p = 0.017) at the herd level. This implies that lung lesions in slaughter pigs negatively influence not only animal health and welfare, but also carcass quality.

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Section: Discussionmentioning

confidence: 99%

Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs

Przyborowska-Zhalniarovich

Maes

Otrocka-Domagała

et al. 2023

Animals

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“…Several ante- and perimortem factors are known to influence tenderness. Factors such as pig diet [ 2 ] carcasses weight [ 3 , 4 ], and carcass chilling rate [ 5 ] all impact tenderness of boneless pork chops. Unfortunately, even when diet, carcass weight, chilling rate, and sire line are controlled, most variability in tenderness remains unexplained [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

Nethery

Boler

Harsh

et al. 2022

Foods

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The objective was to test inherent cooking rate differences on tenderness values of boneless pork chops when exogenous factors known to influence cooking rate were controlled. Temperature and elapsed time were monitored during cooking for all chops. Cooking rate was calculated as the change in °C per minute of cooking time. Warner-Bratzler shear force (WBSF) was measured on chops cooked to either 63 °C or 71 °C. Slopes of regression lines and coefficients of determination between cooking rate and tenderness values for both degrees of doneness (DoD) were calculated. Shear force values decreased as cooking rate increased regardless of DoD (p ≤ 0.05), however changes in tenderness due to increased cooking rate were limited (β1 = −0.201 for 63 °C; β1 = −0.217 for 71 °C). Cooking rate only explained 3.2% and 5.4% of variability in WBSF of chops cooked to 63 °C and 71 °C, respectively. Cooking loss explained the most variability in WBSF regardless of DoD (partial R2 = 0.09–0.12). When all factors were considered, a stepwise regression model explained 20% of WBSF variability of chops cooked to 63 °C and was moderately predictive of WBSF (model R2 = 0.34) for chops cooked to 71 °C. Overall, cooking rate had minimal effect on pork chop tenderness.

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“…Rate of chilling is also affected by carcass size (Overholt et al, 2019) and therefore carcass size is also a source of variation in chilling even when the chilling system is constant. Due to location and fiber type differences across muscles, the effect of chilling will not have a uniform impact on fresh pork quality.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

Blakely

Prusa

Fedler

et al. 2019

Meat and Muscle Biology

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The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type.

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Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir123

Abstract: Mention of trade names, proprietary products, or specified equipment does not constitute a guarantee or warranty by the USDA and does not imply approval to the exclusion of other products that may be suitable.

Cited by 8 publications

References 18 publications

Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs

Association between Enzootic Pneumonia-like Lung Lesions and Carcass Quality and Meat pH Value in Slaughter Pigs

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness

The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality

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