The secret behind tender pork

M D Aaslyng, M Hviid

Research output: Contribution to journalContribution to newsletter, magasine


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.
Original languageEnglish
JournalFleischwirtschaft International
Publication statusPublished - 2004
Externally publishedYes

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