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Carcass chilling and pork quality : effects on drip loss, texture measurements and « PSE-like zones » hams frequency

Carcass chilling and pork quality : effects on drip loss, texture measurements and « PSE-like zones » hams frequency

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Auteurs : Vautier A, Gault E, Lhommeau T, Le Roux A, Martin JL, Vendeuvre JL
Two chilling rates from distinctive slaughterhouses were tested on pork carcasses selected with early ultimate pH determination (TritonX100 treated muscle samples). Meat quality parameters (early pH and ultimate pH) and carcass characteristics (sire genetic, carcass weight) were similar for the two chilling treatments, that made the comparative study possible. When chilling rate is faster, drip Loss is 21% lower and shear force after 2 days of maturation is 21% higher. The 4°c difference in the inner part of Semimembranosus muscle tested at 2 hours post mortem, induced in the present study a tenderization reduction in the first days post mortem without producing cold-shortening conditions. Another significant effect of chilling rate was its interaction with destructured hams defect occurrence: slow chilling increased by more than 3 times the frequency of the defect on hams with similar meat quality parameters. The Chilling rate after slaughter could be a process factor that could be useful for controlling the “PSE-like zones” defect frequency in pork industry.

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Titre :

Carcass chilling and pork quality : effects on drip loss, texture measurements and « PSE-like zones » hams frequency

Date sortie / parution :

2010

Référence :

56th International Congress of Meat Science and Technology (ICOMST), 15-20 août 2010, Jeju, Corée du Sud, 4 pages

Auteurs

Vautier

Ingénieur d’étude - Expert sur la qualité technologique des viandes

Gault

Formateur aux techniques d'élevage et d'abattage de porcs, porcs, bientraitance animale

Lhommeau

Ingénieur d’étude - Expert sur les technologies de transformation des salaisons sèches

Leroux

Ingénieur d’étude - Expert des bonnes pratiques d'hygiène et la maîtrise des process d'abattage-découpe

Martin

Ingénieur d’étude - Expert en formulation et technologie des produits carnés et de charcuteries

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