The effects of gender and blast-chilling time and temperature on cooking properties and palatability of pork <i>longissimus</i> muscle

Jeremiah, L. E.; Jones, S. D. M.; Tong, A. K. W.; Krüger, G. C. R.; Gibson, Rosalind S.

doi:10.4141/cjas92-062

Cited by 12 publications

(6 citation statements)

References 8 publications

(8 reference statements)

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“…Generally, PSE pork loses water because of a decreased ability to hold water in the bound state. Our results differ from those of Jeremiah et al (1992) andvan der Wal et al (1995), who reported no improvement in water properties, such as drip or cooking loss. The findings of the current study indicate that longer times (120 and 150 min) in the freezer significantly increased bound water.…”

Section: Discussioncontrasting

confidence: 99%

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Accelerated chilling of carcasses to improve pork quality1

Springer

Carr

Ramsey

et al. 2003

Journal of Animal Science

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Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 degrees C cooler for the remainder of the 24-h chill period. Loin muscle pH was higher (P < 0.05) for the carcasses that were accelerated chilled longer than 60 min. Although loin visual color, texture, and firmness scores increased (P < 0.05) with AC time, no improvements were noted beyond 60 min. Color, pH, texture, firmness, and CIE L*a*b* values of fresh ham muscles were not (P > 0.05) affected by AC. In addition, AC did not (P > 0.05) affect purge, drip, or thaw loss of fresh products, sensory scores of loins or processed hams (except initial juiciness; P < 0.05), water-holding capacity of processed hams, or processing characteristics of hams. Cooking loss and Warner-Bratzler shear values for hams and loins were not (P > 0.05) affected by AC. Accelerated chilling caused loins to be darker (lower L* value; P < 0.05) and to have lower (P < 0.05) b* values (less yellow) than CC loins. Accelerated chilling increased water-holding capacity in fresh hams, bound water being the greatest (P < 0.05) in the 120- and 150-min AC groups. These results demonstrate that improvements in pork loin quality can be made using freezer-accelerated chilling for carcasses.

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Section: Discussioncontrasting

confidence: 99%

“…Similarly, Jones et al (1991) reported no effect on palatability when carcasses were rapidly chilled in liquid nitrogen. Jeremiah et al (1992) observed an actual improvement in tenderness at 60 min of blast chilling; however, additional chill time did reduce tenderness (Jeremiah et al, 1992;van der Wal et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

Accelerated chilling of carcasses to improve pork quality1

Springer

Carr

Ramsey

et al. 2003

Journal of Animal Science

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“…1 Overall color change (ΔE) was calculated as: literature that suggest the impact of blast chilling on tenderness was of little practical importance (Jeremiah et al, 1992). Indeed, in many experiments, similar tenderness (or Warner-Bratzler shear force) was observed among control and blast-chill treatments (Jones et al, 1993).…”

Section: Discussionmentioning

confidence: 99%

“…Blast-chilling systems have been used to increase packing plant throughput, enhance food safety, and improve meat quality, particularly water-holding capacity of muscles from stress susceptible pigs. The body of literature on blast-chilling systems includes mixed results on the impact on LM tenderness (James et al, 1983;Dransfi eld et al, 1991;Jeremiah et al, 1992;Jones et al, 1993). These mixed results may be a function of differences in the variables of the chilling system studied, phenotypic variation among swine populations, study size, and methods used to assess tenderness.…”

Section: Introductionmentioning

confidence: 99%

Chilling rate effects on pork loin tenderness in commercial processing plants1,2

Shackelford

King

Wheeler

2012

Journal of Animal Science

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The present experiment was conducted to provide a large-scale objective comparison of pork LM tenderness and other meat quality traits among packing plants that differ in stunning method and carcass chilling rate. For each of 2 replicates, pigs were sourced from a single barn of a commercial finishing operation that fed pigs from a single terminal crossbred line. On each day, 3 trucks were loaded, with each of those trucks delivering the pigs to a different plant. Plant A used CO(2) stunning and conventional spray chilling; Plant B used CO(2) stunning and blast chilling; and Plant C used electrical stunning and blast chilling. The boneless, vacuum-packaged loin was obtained from the left side of each carcass (n = 597; 100 · plant(-1) · replicate(-1)). As designed, HCW, LM depth, and LM intramuscular fat percentage did not differ among plants (P > 0.05). By 1.67 h postmortem (1 h after the carcasses exited the harvest floor), the average deep LM temperature was >10°C warmer for Plant A than Plants B and C (32.1°C, 21.6°C, and 19.3°C, for Plants A, B, and C, respectively) and deep LM temperature continued to be >10°C warmer for Plant A until 4.17 h or 6.33 h postmortem than for Plants C and B, respectively. Both plants that used blast chilling produced loins with greater LM slice shear force at 15 d postmortem than did the plant that used conventional spray chilling (P < 0.0001). The frequency of loins with excessively high (>25 kg) LM slice shear force values was greater for Plant B than Plant A (14.7% vs. 1%; P < 0.01). Among all the traits studied, including visual and instrumental evaluations of LM color, ultimate pH, marbling score, and lean color stability, the only other difference between Plants A and B was that purge loss during 13 d (from d 1 to 14) of vacuum-packaged storage was greater for Plant B (P < 0.05). That is, with this sample of pigs and CO(2) stunning, no loin quality advantages were detected for blast chilling. Regardless of chilling method, CO(2) stunning resulted in darker LM lean color and greater LM water-holding capacity than did electrical stunning (P < 0.05). This research shows that differences in chilling systems among pork packing plants can have a strong influence on loin chop tenderness.

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“…Accelerated or blastchilling (BC), originally applied as a technique to reduce the incidence of pale, soft and exudative (PSE) pork, has become a routine technology to reduce the time required for post-mortem cooling of carcasses prior to fabrication (Milligan, Ramsey, Miller, Kaster, & Thompson, 1998). Although controversy remains, BC improved muscle colour scores and firmness (Crenwelge, Terrell, Dutson, Smith, & Carpenter, 1984;Jeremiah, Jones, Kruger, Tong, & Gibson, 1992;Jones, Jeremiah, & Robertson, 1993). Moisture enhancement (ME) is a common commercial practice in North America, where ME meat is produced through multi-needle injection of a brine solution that may contain ingredients such as salt, phosphates, sodium lactate, and lemon juice solids.…”

Section: Introductionmentioning

confidence: 99%