The ultra rapid chilling of pork

Pork carcasses and sides were ultra rapidly chilled in air at -30°C and 1 m/s for 4 h and compared with controls chilled in air at 0°C and 0·5 m/s for 24 h. All the required heat was removed during the 4-h process, there was a 1% saving in evaporative weight loss, the pork could be cut and packed immediately and there were no important differences in appearance and bacteriological quality. The loin from sides, but not carcasses, froze during chilling and showed a fourfold increase in drip loss. Loins from both sides and carcasses were tougher than the controls.