Abstract
ABSTRACTRapid chilling was investigated as a link between hot pork processing and mechanical portioning. Loins from market weight hogs (n = 40) were removed (pre‐ or post‐rigor) and were assigned to one of two chilling treatments (brine chilling or blast freezing). Loins were chilled until crust frozen, then tempered, pressed and cleaved. Ultimate pH, cooking yields, taste panel ratings and Warner‐Bratzler shear force values (WBS) were obtained. Pre‐rigor chops had significantly higher WBS values and lower (less tender) taste panel ratings than post‐rigor chops. Generally, pre‐rigor chops were juicier but less tender. There were no major differences between rapid chilling treatments nor in ultimate pH or cooking data. Less severe chilling techniques are needed to make this processing system feasible.
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