Resting of pigs and hot-fat trimming and accelerated chilling of carcasses to improve pork quality

Market pigs (n = 120) were rested 0, 1, 2, or 3 h before slaughter. One carcass side was hot-fat trimmed (HFT) immediately after dressing, and the other was not fat trimmed (NFT). Sides received conventional chilling (CC) or accelerated chilling (AC) in a freezer at -32 degrees C for 100 min. Skin t...

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Veröffentlicht in:	Journal of animal science 1998-01, Vol.76 (1), p.74-86
Hauptverfasser:	Milligan, S.D, Ramsey, C.B, Miller, M.F, Kaster, C.S, Thompson, L.D
Format:	Artikel
Sprache:	eng
Schlagworte:	ABATTAGE D'ANIMAUX Animals Biological and medical sciences BODY TEMPERATURE CALIDAD CAMBIOS POST MORTEM CARNE CARNE DE CERDO CARNE PSE CERDO Cold Temperature COLOR COLOUR CONTENIDO DE HUMEDAD COOLING COULEUR ENFRIAMIENTO EXUDATIVE MEAT FERMETE FIRMEZA FIRMNESS FLAVEUR FLAVOR FLAVOUR Food Handling - methods Food Handling - standards Food industries Food products Fundamental and applied biological sciences. Psychology HAMS Hogs Hydrogen-Ion Concentration JAMBON JAMON LETARGO MEAT Meat - standards Meat and meat product industries MEAT CUTS MODIFICATION POSTMORTEM MOISTURE CONTENT PERDIDA DE PESO PERTE DE POIDS PIECE DE VIANDE PIEZAS DE CARNE PORCIN PORK POSTMORTEM CHANGES Product quality PSE MEAT QUALITE QUALITY Quality Control REFROIDISSEMENT REPOS RESISTANCE MECANIQUE RESISTENCIA MECANICA REST SABOR SACRIFICIO SHEAR STRENGTH SLAUGHTERING STRENGTH STRESS RESPONSE SWINE TEMPERATURA DEL CUERPO TEMPERATURE CORPORELLE TENDERNESS TENDRETE TENEUR EN EAU TERNURA VIANDE VIANDE EXSUDATIVE VIANDE PORCINE WATER CONTENT WEIGHT LOSSES
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