Spray-chilling system in the initial cooling process of swine half carcasses
This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomiz...
Gespeichert in:
| Veröffentlicht in: | Meat science 2023-10, Vol.204, p.109256-109256, Article 109256 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 109256 |
|---|---|
| container_issue | |
| container_start_page | 109256 |
| container_title | Meat science |
| container_volume | 204 |
| creator | dos Santos, Alessandra Pereira Caldara, Fabiana Ribeiro Fernandes, Alexandre Rodrigo Mendes de Castro Burbarelli, Maria Fernanda de Souza Eberhart, Bruna Valentim, Jean Kaique de Lima Almeida Paz, Ibiara Correia Garcia, Rodrigo Garófallo Odakura, Agnês Markiy |
| description | This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.
•Spray-chilling accelerates internal temperature decrease of swine carcasses.•Water sprinkling does not affect microbial development in swine carcasses.•Spray-chilling does not affect the pork quality. |
| doi_str_mv | 10.1016/j.meatsci.2023.109256 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2887630197</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0309174023001626</els_id><sourcerecordid>2887630197</sourcerecordid><originalsourceid>FETCH-LOGICAL-c398t-87737eca85db4b26097a0f03dc34b892106739f4428349c987ccbb9550f3e39f3</originalsourceid><addsrcrecordid>eNqNkE1v1DAQhi0EokvhJ1DlyCXL2JPE9qmqKr6klTgAZ8txJqxX-dh6skX773HZba_l9Eozz3zoEeK9hLUE2XzcrUfyC4e4VqAw16yqmxdiJY3GspJoXooVINhS6gouxBvmHQBIVOa1uECN2MhGr8Tmxz75Yxm2cRji9LvgIy80FnEqli3liEv0QxHm-V93n-ZAzMXcF_wnTlRs_dAXwafgmYnfile9H5jenfNS_Pr86eft13Lz_cu325tNGdCapTRao6bgTd21VasasNpDD9gFrFpjlYRGo-2rShmsbLBGh9C2tq6hR8oNvBQfTnvzP3cH4sWNkQMNg59oPrBTxugGQVr9H6jSVlWoIKP1CQ1pZk7Uu32Ko09HJ8E9OHc7d3buHpy7k_M8d3U-cWhH6p6mHiVn4PoEUHZyHym5vIKmQF1MFBbXzfGZE38BGeqT9g</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2827924320</pqid></control><display><type>article</type><title>Spray-chilling system in the initial cooling process of swine half carcasses</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>dos Santos, Alessandra Pereira ; Caldara, Fabiana Ribeiro ; Fernandes, Alexandre Rodrigo Mendes ; de Castro Burbarelli, Maria Fernanda ; de Souza Eberhart, Bruna ; Valentim, Jean Kaique ; de Lima Almeida Paz, Ibiara Correia ; Garcia, Rodrigo Garófallo ; Odakura, Agnês Markiy</creator><creatorcontrib>dos Santos, Alessandra Pereira ; Caldara, Fabiana Ribeiro ; Fernandes, Alexandre Rodrigo Mendes ; de Castro Burbarelli, Maria Fernanda ; de Souza Eberhart, Bruna ; Valentim, Jean Kaique ; de Lima Almeida Paz, Ibiara Correia ; Garcia, Rodrigo Garófallo ; Odakura, Agnês Markiy</creatorcontrib><description>This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.
•Spray-chilling accelerates internal temperature decrease of swine carcasses.•Water sprinkling does not affect microbial development in swine carcasses.•Spray-chilling does not affect the pork quality.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2023.109256</identifier><identifier>PMID: 37336167</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>analysis of variance ; Animals ; Cold Temperature ; color ; Cooking ; data collection ; drip loss ; Food Handling - methods ; internal temperature ; longissimus muscle ; meat ; Meat - analysis ; Meat quality ; meat science ; Microbial development ; pork industry ; Swine ; Temperature ; Water retention capacity ; Water sprinkling</subject><ispartof>Meat science, 2023-10, Vol.204, p.109256-109256, Article 109256</ispartof><rights>2023 Elsevier Ltd</rights><rights>Copyright © 2023 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c398t-87737eca85db4b26097a0f03dc34b892106739f4428349c987ccbb9550f3e39f3</citedby><cites>FETCH-LOGICAL-c398t-87737eca85db4b26097a0f03dc34b892106739f4428349c987ccbb9550f3e39f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174023001626$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/37336167$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>dos Santos, Alessandra Pereira</creatorcontrib><creatorcontrib>Caldara, Fabiana Ribeiro</creatorcontrib><creatorcontrib>Fernandes, Alexandre Rodrigo Mendes</creatorcontrib><creatorcontrib>de Castro Burbarelli, Maria Fernanda</creatorcontrib><creatorcontrib>de Souza Eberhart, Bruna</creatorcontrib><creatorcontrib>Valentim, Jean Kaique</creatorcontrib><creatorcontrib>de Lima Almeida Paz, Ibiara Correia</creatorcontrib><creatorcontrib>Garcia, Rodrigo Garófallo</creatorcontrib><creatorcontrib>Odakura, Agnês Markiy</creatorcontrib><title>Spray-chilling system in the initial cooling process of swine half carcasses</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.
•Spray-chilling accelerates internal temperature decrease of swine carcasses.•Water sprinkling does not affect microbial development in swine carcasses.•Spray-chilling does not affect the pork quality.</description><subject>analysis of variance</subject><subject>Animals</subject><subject>Cold Temperature</subject><subject>color</subject><subject>Cooking</subject><subject>data collection</subject><subject>drip loss</subject><subject>Food Handling - methods</subject><subject>internal temperature</subject><subject>longissimus muscle</subject><subject>meat</subject><subject>Meat - analysis</subject><subject>Meat quality</subject><subject>meat science</subject><subject>Microbial development</subject><subject>pork industry</subject><subject>Swine</subject><subject>Temperature</subject><subject>Water retention capacity</subject><subject>Water sprinkling</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkE1v1DAQhi0EokvhJ1DlyCXL2JPE9qmqKr6klTgAZ8txJqxX-dh6skX773HZba_l9Eozz3zoEeK9hLUE2XzcrUfyC4e4VqAw16yqmxdiJY3GspJoXooVINhS6gouxBvmHQBIVOa1uECN2MhGr8Tmxz75Yxm2cRji9LvgIy80FnEqli3liEv0QxHm-V93n-ZAzMXcF_wnTlRs_dAXwafgmYnfile9H5jenfNS_Pr86eft13Lz_cu325tNGdCapTRao6bgTd21VasasNpDD9gFrFpjlYRGo-2rShmsbLBGh9C2tq6hR8oNvBQfTnvzP3cH4sWNkQMNg59oPrBTxugGQVr9H6jSVlWoIKP1CQ1pZk7Uu32Ko09HJ8E9OHc7d3buHpy7k_M8d3U-cWhH6p6mHiVn4PoEUHZyHym5vIKmQF1MFBbXzfGZE38BGeqT9g</recordid><startdate>202310</startdate><enddate>202310</enddate><creator>dos Santos, Alessandra Pereira</creator><creator>Caldara, Fabiana Ribeiro</creator><creator>Fernandes, Alexandre Rodrigo Mendes</creator><creator>de Castro Burbarelli, Maria Fernanda</creator><creator>de Souza Eberhart, Bruna</creator><creator>Valentim, Jean Kaique</creator><creator>de Lima Almeida Paz, Ibiara Correia</creator><creator>Garcia, Rodrigo Garófallo</creator><creator>Odakura, Agnês Markiy</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>202310</creationdate><title>Spray-chilling system in the initial cooling process of swine half carcasses</title><author>dos Santos, Alessandra Pereira ; Caldara, Fabiana Ribeiro ; Fernandes, Alexandre Rodrigo Mendes ; de Castro Burbarelli, Maria Fernanda ; de Souza Eberhart, Bruna ; Valentim, Jean Kaique ; de Lima Almeida Paz, Ibiara Correia ; Garcia, Rodrigo Garófallo ; Odakura, Agnês Markiy</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c398t-87737eca85db4b26097a0f03dc34b892106739f4428349c987ccbb9550f3e39f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>analysis of variance</topic><topic>Animals</topic><topic>Cold Temperature</topic><topic>color</topic><topic>Cooking</topic><topic>data collection</topic><topic>drip loss</topic><topic>Food Handling - methods</topic><topic>internal temperature</topic><topic>longissimus muscle</topic><topic>meat</topic><topic>Meat - analysis</topic><topic>Meat quality</topic><topic>meat science</topic><topic>Microbial development</topic><topic>pork industry</topic><topic>Swine</topic><topic>Temperature</topic><topic>Water retention capacity</topic><topic>Water sprinkling</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>dos Santos, Alessandra Pereira</creatorcontrib><creatorcontrib>Caldara, Fabiana Ribeiro</creatorcontrib><creatorcontrib>Fernandes, Alexandre Rodrigo Mendes</creatorcontrib><creatorcontrib>de Castro Burbarelli, Maria Fernanda</creatorcontrib><creatorcontrib>de Souza Eberhart, Bruna</creatorcontrib><creatorcontrib>Valentim, Jean Kaique</creatorcontrib><creatorcontrib>de Lima Almeida Paz, Ibiara Correia</creatorcontrib><creatorcontrib>Garcia, Rodrigo Garófallo</creatorcontrib><creatorcontrib>Odakura, Agnês Markiy</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>dos Santos, Alessandra Pereira</au><au>Caldara, Fabiana Ribeiro</au><au>Fernandes, Alexandre Rodrigo Mendes</au><au>de Castro Burbarelli, Maria Fernanda</au><au>de Souza Eberhart, Bruna</au><au>Valentim, Jean Kaique</au><au>de Lima Almeida Paz, Ibiara Correia</au><au>Garcia, Rodrigo Garófallo</au><au>Odakura, Agnês Markiy</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Spray-chilling system in the initial cooling process of swine half carcasses</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2023-10</date><risdate>2023</risdate><volume>204</volume><spage>109256</spage><epage>109256</epage><pages>109256-109256</pages><artnum>109256</artnum><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>This research was carried out with the objective of evaluating the effects of using a chilling water sprinkler system during the cooling process of swine carcasses on the quantitative and qualitative parameters of carcass and meat. A total of 220 swine carcasses were divided in a completely randomized experiment and two treatments: (1) CONTROL, no water spraying; (2) SPRAY, with water spraying during cooling. Surface and internal temperature of carcasses throughout the cooling process, initial and final pH, and microbiological analyses of carcass surface were evaluated. Samples of the Longissimus lumborum (LL) were collected for analysis of color, cooking loss (CL), shear force (SF), and drip loss (DL). Data were submitted to analysis of variance through the SAS MIXED procedure adopting the most adequate model with treatments as fixed effects and pertinent random effects for each data set. The use of spray-chilling in the initial cooling process accelerates the surface and internal temperature decrease of swine carcasses, which may be a viable technological resource in swine industry.
•Spray-chilling accelerates internal temperature decrease of swine carcasses.•Water sprinkling does not affect microbial development in swine carcasses.•Spray-chilling does not affect the pork quality.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>37336167</pmid><doi>10.1016/j.meatsci.2023.109256</doi><tpages>1</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0309-1740 |
| ispartof | Meat science, 2023-10, Vol.204, p.109256-109256, Article 109256 |
| issn | 0309-1740 1873-4138 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_2887630197 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | analysis of variance Animals Cold Temperature color Cooking data collection drip loss Food Handling - methods internal temperature longissimus muscle meat Meat - analysis Meat quality meat science Microbial development pork industry Swine Temperature Water retention capacity Water sprinkling |
| title | Spray-chilling system in the initial cooling process of swine half carcasses |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-30T11%3A41%3A38IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Spray-chilling%20system%20in%20the%20initial%20cooling%20process%20of%20swine%20half%20carcasses&rft.jtitle=Meat%20science&rft.au=dos%20Santos,%20Alessandra%20Pereira&rft.date=2023-10&rft.volume=204&rft.spage=109256&rft.epage=109256&rft.pages=109256-109256&rft.artnum=109256&rft.issn=0309-1740&rft.eissn=1873-4138&rft_id=info:doi/10.1016/j.meatsci.2023.109256&rft_dat=%3Cproquest_cross%3E2887630197%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2827924320&rft_id=info:pmid/37336167&rft_els_id=S0309174023001626&rfr_iscdi=true |