The quality of pork and the shelf life of the chosen carcass elements during storage depending on the method of carcass chilling

Abstract

The aim of this study was to analyze the influence of the chilling method on meat quality and the microbiological durability of pork cuts during storage. The left half-carcasses were put through the shock tunnel and the right half-carcasses were placed directly in the chilling room. After chilling, pH measurements were taken in two muscles. The carcasses were cut, and drip loss, marbling, and color of LL muscle were estimated. The microbiological quality of meat elements was estimated according to the procedure included in the EC regulation. The total viable count tests were done after chilling, 8, 12, 14, 16, and 18 days of storing. The drip loss was higher in the group that was chilled slower. In the group of carcasses chilled quickly lower mass losses were observed. The positive effect of −26 °C in the shocking tunnel on the microbial quality of carcass and vacuum packed primal cuts was not as intensive as expected. As showed the above presented results of the study, the economic aspect of pork carcass chilling system first of all should be taken under consideration in meat production. Practical applications The study shown that very low temperatures in the shock tunnel in chilling process of the pig carcasses (e.g., −26 °C) do not bring the expected results as a significant increase in the shelf life of meat cuts and quality of meat. Therefore, it is useful to modify the regime of temperature through the use in industrial practice of higher temperatures in the shock tunnel. The economic aspect of pork carcass chilling system first of all should be taken under consideration in choosing of the chilling method.