Abstract
This study, undertaken under commercial conditions, compared the effects of blast (−25°C, 1h followed by 1°C, 23h) and conventional (1°C, 24h) chilling treatments on the bacterial condition of pork carcasses and the keeping quality of retail loin chops. Blast chilling did not produce any significant change in the number of psychrotrophic or mesophilic bacteria contaminating the surface of carcasses or loins when compared to conventional chilling. During 7d of retail display, there were no significant differences in the numbers of bacteria (psychrotrophs and mesophiles) or rates of bacterial growth on loin chops fabricated from blast or conventionally chilled carcasses. Consequently, chilling treatment had no significant effect upon the odor, appearance, or shelf life of retail loin chops. Although blast chilling may not improve keeping quality it can be adopted by the industry without detrimental effect upon the bacterial safety or spoilage potential of pork.
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Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
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