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Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi

Summary The aim of this study was to investigate the effects of rapid chilling (RC) of carcasses on the quality of pork longissimus dorsi (LD) compared to conventional chilling (CC). Carcasses subjected to RC were chilled at −20 °C for 1.5 h and then moved to 4 °C until 24 h post‐mortem, while carca...

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Bibliographic Details
Published in:International journal of food science & technology 2015-06, Vol.50 (6), p.1345-1351
Main Authors: Liu, Nian, Liu, Rui, Hu, Yaya, Zhou, Guanghong, Zhang, Wangang
Format: Article
Language:English
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Summary:Summary The aim of this study was to investigate the effects of rapid chilling (RC) of carcasses on the quality of pork longissimus dorsi (LD) compared to conventional chilling (CC). Carcasses subjected to RC were chilled at −20 °C for 1.5 h and then moved to 4 °C until 24 h post‐mortem, while carcasses that were CC were placed directly in a chill at 4 °C for 24 h post‐mortem. RC accelerated the rates of temperature decline post‐mortem (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.12788