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| Content Provider | World Health Organization (WHO)-Global Index Medicus |
|---|---|
| Author | Rybarczyk, Artur Karamucki, Tadeusz Pietruszka, Arkadiusz Rybak, Kinga Matysiak, Beata |
| Description | Author Affiliation: Rybarczyk A ( Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland. Electronic address: artur.rybarczyk@zut.edu.pl.); Karamucki T ( Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland.); Pietruszka A ( Institute of Pig Breeding, Animal Feeding and Food, Doktora Judyma 10, 71-466 Szczecin, Poland.); Rybak K ( Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland.); Matysiak B ( Institute of Pig Breeding, Animal Feeding and Food, Doktora Judyma 10, 71-466 Szczecin, Poland.) |
| Abstract | The aim of this study was to determine the effects of blast chilling of pig carcasses on the physiochemical and sensory properties of the longissimus lumborum muscle. To this end, right half-carcasses were blast-chilled for 70min at -24°C and then for 22h and 50min at 1°C, while left half-carcasses were chilled conventionally at 1°C for 24h. At 2h and 6h post mortem, blast chilling had significantly reduced the temperature of the carcasses, as well as the rate of pH decrease and the rate of increase in EC. It had no significant effect on the ultimate pH or its range, or on EC at 24h post mortem, but it significantly lowered L*, b*, C* and drip loss compared to the conventionally chilled carcasses. Blast chilling adversely affected sensory characteristics such as tenderness and flavor. There were no significant differences between the effects of blast and conventional chilling systems on meat quality between conformation classes. |
| File Format | HTM / HTML |
| ISSN | 03091740 |
| Volume Number | 101 |
| e-ISSN | 18734138 |
| Journal | Meat Science |
| Language | English |
| Publisher | Elsevier |
| Publisher Date | 2015-03-01 |
| Publisher Place | Great Britain (UK) |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Discipline Nutritional Discipline Sciences Cold Temperature Color Food Handling Methods Food Preservation Meat Analysis Taste Water Animals Humans Hydrogen-ion Concentration Refrigeration Stress, Mechanical Swine Journal Article |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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