The secret behind tender pork

M D Aaslyng, M Hviid

Publikation: Bidrag til tidsskriftBidrag til nyhedsbrev, magasin el.lign.

Abstract

Carcass chilling is important for pork quality traits such as water holding capacity (drip loss) but also for tenderness. In order to prevent cold shortening and excessive drip loss, effective chilling, equivalent to one hour in a blast chilling tunnel at a temperature between -18 and -22°C, which ensures that the average temperature of the carcass does not go below 5-7°C up to 110 minutes after sticking.
OriginalsprogEngelsk
TidsskriftFleischwirtschaft International
Vol/bind2
ISSN0179-2415
StatusUdgivet - 2004
Udgivet eksterntJa

Emneord

  • Blast-chilling
  • CAPACITY
  • CARCASS
  • CHILLING CONDITIONS
  • Cold
  • DK
  • Food
  • HOLDING CAPACITY
  • IMF
  • LOSSES
  • PORK QUALITY TRAITS
  • Research
  • SCIENCE
  • TECHNOLOGIES
  • TRAITS
  • Technology
  • Temperature
  • Tender
  • Water
  • ageing
  • blast chilling
  • carcass chilling
  • carcasses
  • chilling
  • cold shortening
  • cold-shortening
  • cooking
  • cooking method
  • drip
  • drip loss
  • food science
  • genetic background
  • growth rate
  • intramuscular fat
  • live animal
  • loss
  • meat
  • meat research
  • pork
  • pork quality
  • quality
  • quality traits
  • shortening
  • sticking
  • tenderness
  • to
  • water holding capacity

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