Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality

Abstract

Effects of conventional (4°C, air velocity 0·5 m/s) and forced chilling at −5°C (120 min) or −30°C (30 min) with air velocities of 1, 2 or 4 m/s, followed by conventional chilling till 24 h post mortem on temperatures, meat quality and weight losses, were studied. Experiments were carried out in six batches of six slaughter pigs each (crossbred gilts, weighing 105–110 kg. The subcutaneous temperature decreased very rapidly to values below 0°C when ‘ultra’ rapid chilling (−30°C) at high air velocities (4 m/s was used. Immediately after rapid chilling, when the carcasses were railed into a conventional chiller, the subcutaneous temperature increased above the air temperature, after which the decline in temperature was continued. Temperature inside the biceps femoris muscle decreased from the start of chilling rather slowly according to an asymptotic curve until ultimate values of 4°C were reached. Theoretically calculated temperatures during slaughter and chilling were comparable with the measured values; indicating that a finite-element calculation method in combination with a cylindrical model for heat transport can be used to predict muscle temperatures for various chilling regimes. Losses in carcass weight, 24 h after conventional and forced chilling at −5°C, were about 2%. After ‘ultra’ rapid chilling (−30°C) the losses were reduced to 1·3% when air velocity was increased to 4 m/s. Meat quality of the longissimus lumborum muscle was not significantly affected by the various chilling regimes except for the variables related to tenderness. The Warner-Bratzler shear forces were higher ( P < 0·05) together with shorter sarcomere lengths ( P < 0·10) after ‘ultra’ rapid chilling at a high (4 m/s) air velocity, indicating an increased risk of cold shortening.