The influence of early post-mortem enhancement and accelerated chilling on pork quality |
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Authors: | Holmer S F McKeith F K Killefer J |
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Affiliation: | aDepartment of Animal Science, University of Illinois at Urbana-Champaign, 205 MSL, 1503 S. Maryland Drive, Urbana, IL 61801, United States |
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Abstract: | To improve pork quality, the effectiveness of early post-mortem enhancement and accelerated chilling were investigated. The four treatments evaluated were: Enhancement with Accelerated Chilling (ENAC), Accelerated Chilling Only (ACO), Enhancement with Conventional Chilling (ENCC), and Conventional Chilling Only (CCO). ENAC had a higher (P < 0.05) pH than all other treatments. CCO resulted in the highest (lightest; P < 0.05) L*, while ENAC had the lowest L* value (darkest; P < 0.05). Subjective color and striping did not differ (P > 0.05) between ENAC and ENCC, although ENAC was numerically higher for both parameters. Sensory analysis for juiciness and tenderness were not different (P > 0.05) between ENAC and ENCC, but both were higher (P < 0.05) than ACO and CCO. Enhancement early post-mortem coupled with accelerated chilling may be used to improve instrumental color and pH over conventional processing methods. |
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Keywords: | Pork Early post-mortem Enhancement Accelerated chilling |
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