Loading…
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...
Saved in:
Published in: | International journal of food science & technology 2015-06, Vol.50 (6), p.1345-1351 |
---|---|
Main Authors: | , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites Items that cite this one |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
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 |