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Quality, palatability and biochemistry of porcine carcasses as affected by electrical stimulation and chilling
Abstract
A three-part study consisting of pork carcasses electrically stimulated (ES) or not electrically stimulated (NES) and chilled by three methods was undertaken to establish treatment effects on pork quality, palatability and biochemistry. ES consisted of 17 impulses of 1 sec on, 1 sec off at 500 volts and 60 Hz (approximately 2.5 amperes). Chilling methods consisted of (a) blast chill (BLAST), 3 hr at -34 C followed by 21 hr at 2 C, (b) conventional chill (CONV), 24 hr at 2 C, or (c) brine chill (BRINE), 3 hr under a -5 C brine shower followed by 21 hr at 2 C. In Experiment 1, twenty hogs were slaughtered and intact carcasses or sides were either ES or NES at postmortem intervals of 5 min (intact), 15 min (intact), or 35 min (sides); sides from these hogs were assigned to either BLAST or CONV chilling. Muscle color and firmness scores of carcasses ES at 5 or 15 min postmortem were less desirable (more pale color, less firm) than NES or ES sides at 35 min postmortem; differences were more evident at 8 and 11 hr post-stimulation than at 21 hr post-stimulation. Chilling method and ES or NES did not affect longissimus muscle palatability. In Experiment 2, thirty hogs were slaughtered, left sides ES (at 35 min postmortem) and right sides NES. At 60 min postmortem, sides were assigned to BLAST, CONV or BRINE chilling. Leg or loin temperatures were not different at 0, 1, 3, 6, 12 or 24 hr post-stimulation. ES of sides lowered quality scores for leg muscle color, firmness and separation, whereas shoulder and loin quality were not affected by ES. BLAST chilling produced firmer muscles with less separation than CONV or BRINE chilling. BRINE chilling lowered tenderness scores and increased shear force of longissimus muscle when compared to CONV or BLAST chilling and when sides were NES. When sides were ES, BRINE chilling increased tenderness scores and lowered shear force values when compared to CONV or BLAST chilling. Palatability, yield and color retention of cured hams were not affected by ES or by method of chilling. In Experiment 3, fifteen hogs were slaughtered; left sides were ES (35 min postmortem) and right sides were NES. Paired sides were assigned to BLAST, CONV or BRINE chilling. No differences in pH, ATP or CP levels existed between ES and NES sides at 0, 1 or 3 hr post-stimulation; pH and ATP levels were not different at 6, 12 or 24 hr post-stimulation. Hams from NES sides and BRINE or CONV chilling treatments retained a higher percentage of pumped weight than hams from ES sides but yield after cooking/smoking of ES/BRINE chilled hams was greater than for NES/BRINE chilled hams. Palatability of ham slices was not affected by ES or by method of chilling.
Description
Typescript (photocopy).Collections
Citation
Crenwelge, Dennis Dal (1983). Quality, palatability and biochemistry of porcine carcasses as affected by electrical stimulation and chilling. Texas A&M University. Texas A&M University. Libraries. Available electronically from https : / /hdl .handle .net /1969 .1 /DISSERTATIONS -575229.
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