Intact sides were subjected to accelerated chill (AC: -30C for 2.5 h, 4C for 20-22 h) or conventional chill (CC: 4C for 22-24 h). Color, drip loss, and pH were evaluated 24 h postmortem at three sites (inner, mid, and outer) in the Semimembranosus (SM) and Biceps femoris (BF) with the inner site closest to the femur. The Longissimus thoracis (LT) and the Longissimus lumborum (LL) were also evaluated. Accelerated chill improved color and drip loss of the Longissimus muscle. Accelerated chill had no effect on the quality measurements of the ham, although site differences occurred. The effects of genotype on color, drip loss, and pH in the loin and ham muscles were not consistent in the muscle groups studied. Compared to CC, AC has beneficial effects on fresh pork quality of the Longissimus muscle, but not the ham muscles.
|Original language||English (US)|
|Number of pages||12|
|Journal||Journal of Muscle Foods|
|State||Published - May 2003|
ASJC Scopus subject areas
- Food Science