title: The effects of blast chilling on pork quality.
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.
authors.affiliation: Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland. Electronic address: artur.rybarczyk@zut.edu.pl.
authors.forename: Artur
authors.initials: A
authors.lastname: Rybarczyk
authors.affiliation: Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland.
authors.forename: Tadeusz
authors.initials: T
authors.lastname: Karamucki
authors.affiliation: Institute of Pig Breeding, Animal Feeding and Food, Doktora Judyma 10, 71-466 Szczecin, Poland.
authors.forename: Arkadiusz
authors.initials: A
authors.lastname: Pietruszka
authors.affiliation: Institute of Food Commodity Sciences, Piastów 45, 70-310 Szczecin, Poland.
authors.forename: Kinga
authors.initials: K
authors.lastname: Rybak
authors.affiliation: Institute of Pig Breeding, Animal Feeding and Food, Doktora Judyma 10, 71-466 Szczecin, Poland.
authors.forename: Beata
authors.initials: B
authors.lastname: Matysiak
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003116:Color; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D012034:Refrigeration; D013314:Stress, Mechanical; D013552:Swine; D013649:Taste; D014867:Water
chemical_list: D014867:Water
keywords: Chilling system; Conformation; Meat quality; Pigs