TY - JOUR
T1 - Tenderness of Pork Muscles as Influenced by Chilling Rate and Altered Carcass Suspension
AU - Kirkegaard, Elin
AU - Møller, Anders Juel
N1 - Funding Information: This work was supportedb y funds from the Danish Agriculturala nd VeterinaryR esearchC ouncil. Appreciationis expressedt o Mrs M. Neumanna nd Mrs A. Preussef or their skilled technicaal ssistanceW. e thankt he staffa t Tulip Odensef or their kind co-operation.
PY - 1987
Y1 - 1987
N2 - Tenderness improvements in porcine muscles (M. longissimus dorsi, LD; M. semimembranosus, SM; M. biceps femoris, BF) were evaluated in a total of 72 carcasses by using combinations of three different chilling rates (fast, delayed fast, slow) and two different suspension methods (Achilles tendon, pelvic bone). Tenderness was improved by fast chilling in LD, SM and BF by the pelvic suspension as compared to conventional suspension in the Achilles tendon (P < 0·05). The lengthening of the sarcomeres in SM and BF as produced by pelvic suspension exceeded those found in LD, without having proportional additional effect on the tenderness. While the pelvic-induced tenderization did not change significantly by delayed fast chilling, additional tenderization in BF and SM was obtained by combining pelvic suspension with slow chilling. In conventionally suspended sides, tenderness was unaffected by delayed fast chilling-with slow chilling, however, improvements were observed in LD and SM to a similar extent as obtained by the pelvic suspension. In the LD muscle, the tenderizing effect produced by treatments was largest in muscles having pH values 45 min post stunning above 6·1 (P < 0·05).
AB - Tenderness improvements in porcine muscles (M. longissimus dorsi, LD; M. semimembranosus, SM; M. biceps femoris, BF) were evaluated in a total of 72 carcasses by using combinations of three different chilling rates (fast, delayed fast, slow) and two different suspension methods (Achilles tendon, pelvic bone). Tenderness was improved by fast chilling in LD, SM and BF by the pelvic suspension as compared to conventional suspension in the Achilles tendon (P < 0·05). The lengthening of the sarcomeres in SM and BF as produced by pelvic suspension exceeded those found in LD, without having proportional additional effect on the tenderness. While the pelvic-induced tenderization did not change significantly by delayed fast chilling, additional tenderization in BF and SM was obtained by combining pelvic suspension with slow chilling. In conventionally suspended sides, tenderness was unaffected by delayed fast chilling-with slow chilling, however, improvements were observed in LD and SM to a similar extent as obtained by the pelvic suspension. In the LD muscle, the tenderizing effect produced by treatments was largest in muscles having pH values 45 min post stunning above 6·1 (P < 0·05).
KW - meat
UR - https://www.scopus.com/pages/publications/0038800691
U2 - 10.1016/0309-1740(87)90064-7
DO - 10.1016/0309-1740(87)90064-7
M3 - Journal article
SN - 0309-1740
VL - 21
SP - 275
EP - 286
JO - Meat Science
JF - Meat Science
IS - 4
ER -