SYSTEMS FOR CENTRALIZED PREPACKAGING OF PORK LOIN CHOPS

Abstract

ABSTRACTEffects of crust‐freezing of wholesale loins, mechanical cleaving, freezing‐frozen storage of prepackaged chops, and simulated transportation conditions on appearance of pork loin chops during retail display were determined. Surface discoloration was increased and overall appearance was decreased by crust‐freezing prior to mechanical cleaving and by freezing‐frozen storage (−34°C for 10 days) of prepackaged chops. At retail display intervals of 1 and 3 days, chops which had been crust‐frozen with liquid nitrogen, cut with a power cleaver, packaged, frozen, transported and displayed were most extensively discolored and had the lowest overall appearance scores. The most satisfactory system for cutting and distribution of pork loin chops, to minimize surface discoloration and to maximize overall appearance scores, consisted of bandsaw cutting of fresh (not crust‐frozen) loins and retail packaging followed by either immediate display or by simulated transportation and subsequent display. Freezing‐frozen storage of prepackaged chops, in an attempt to prolong storage‐life temporarily, was not feasible. Expected retail caselife was not affected by crust‐freezing, mechanical cleaving or simulated transportation conditions to the extent that was associated with freezing‐frozen storage of prepackaged chops.