Effects of rapid chilling of carcasses and earlier deboning post-mortem on colour of pork semimembranosus muscle
2009
Tomovic, V., Faculty of Technology, Novi Sad (Serbia) | Petrovic, Lj., Faculty of Technology, Novi Sad (Serbia) | Dzinic, N., Faculty of Technology, Novi Sad (Serbia) | Ikonic, P., Institute for Food Technology, Novi Sad (Serbia) | Tasic, T., Institute for Food Technology, Novi Sad (Serbia)
The efffect of rapid air chilling of carcasses, compared to conventional air chilling, and effect of earlier deboning, after rapid air chilling, on colour of pork Musculus semimembranosus was investigated. During and at the end of chilling, compared to conventional chill treatment, carcasses that were rapid chilled had significantly lower internal temperature in the deep leg. Rapid chilled carcasses, reached the temperature of 7 deg C in deep leg before 8 h post-mortem, what resulted in significantly slower rate of pH value decline in Musculus semimembranosus. Different chilling rates and different time of deboning had neither positive nor negative significant effects on average colour of Musculus semimembranosus, but rapid chilling, compared to conventional chilling, resulted in reduced incidence of pale colour.
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