Abstract
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type.
Highlights
Leaders in the meat industry realize that importance of meeting consumer demands for tender, palatable, and safe fresh pork products as emphasis shifts from a commodity to a product focus in the global marketplace
Rybarczyk et al (2015) reported loins of blast chilled carcasses had less drip loss, but were less tender compared with conventional chilling
The objectives of the current study were to (1) define the effect of blast chilling on fresh pork quality in cuts from the Longissimus thoracic et lumborum, Psoas Major, Semimembranosus, and the Triceps brachii and (2) characterize the effect of chilling on muscle location in the Semimembranosus superficial and deep portions
Summary
Leaders in the meat industry realize that importance of meeting consumer demands for tender, palatable, and safe fresh pork products as emphasis shifts from a commodity to a product focus in the global marketplace. Once the slaughter process begins, one of the first impacts on pork quality is the reduction of carcass temperature. This step in the process is vital to reduce microbial growth. The rate and extent of carcass chilling has been shown to negatively impact fresh pork quality by influencing sarcomere length and postmortem proteolysis (Bendall, 1975; Shackelford et al, 2012). Rosenvold et al (2010) showed that a slower, stepwise chilling method improved tenderness in loin chops compared with chops from conventionally chilled carcasses. Rosenvold et al (2010) did not report a difference in thaw loss or cook loss in response to stepwise chilling method. Differential response in tenderness and water holding capacity have been reported in the ham (Ohene-Adjei et al, 2002; Springer et al, 2003)
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