Abstract
ABSTRACT: Different chilling treatments are used before meat storage. The effect of spray chilling (SC) on meat quality appears to vary. Here, we investigated the effects of SC on beef carcass weight loss and meat quality during subsequent storage. The 2-h SC program tested involved 180-s initial spraying, followed by 60-s spray cycles at 540-s intervals. Deboned chuck tender (IMPS 116B) beef cuts were vacuum-packaged and stored for up to 60 d. Purge and cooking losses, Warner-Bratzler shear force, meat colour [CIE L*, a*, b*], and microbiological quality were evaluated. SC reduced carcass weight loss (P<0.001) compared with conventional chilling. However, storage time affected the purge and cooking losses, and Warner-Bratzler shear force. CIE a* and b* values increased (P<0.05) after 30-d aging in both chilling treatments. Pronounced psychrotrophic growth was observed during storage after both treatments. In conclusion, SC can be used to reduce the economic losses associated with meat chilling, without affecting meat quality attributes.
Highlights
The degree of acceptance of meat by the consumer is directly affected by several factors related to livestock production and industrial processing
The current study evaluated the effects of spray chilling (SC) on carcass weight loss, quality, and surface microbiology during chilling
Results of the WB shear force analysis were in agreement with those of others who reported no difference in shear force of carcasses with or without spray-chilling (GREER & JONES, 1997; PRADO & DE FELÍCIO, 2010)
Summary
The degree of acceptance of meat by the consumer is directly affected by several factors related to livestock production and industrial processing. Many factors that affect meat quality have been studied, e.g. pre-slaughter conditions, pH decline, chilling conditions, electrical stimulation, and aging, among many others (MOMBENI et al, 2013; MUCHENJE et al, 2009). Water loss by dripping or exudation can influence the juiciness of cooked meat and the appearance of vacuum-packaged meat cuts in retail. It may influence consumer acceptance during purchase. Weight loss during conventional chilling can be caused by natural exudation and surface evaporation, in some cases reaching almost 2%, with a considerable economic impact on the industry. According to JONES & ROBERTSON (1988), spray chilling (SC) can be used to avoid or reduce the weight loss of carcass during chilling, and has been employed in the US and Canada since 1987
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