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Influence of rapid chilling on biochemical parameters governing the water‐holding capacity of pork longissimus dorsi
Author(s) -
Liu Nian,
Liu Rui,
Hu Yaya,
Zhou Guanghong,
Zhang Wangang
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12788
Subject(s) - longissimus dorsi , water holding capacity , ageing , longissimus , chemistry , zoology , food science , biology , genetics
Summary The aim of this study was to investigate the effects of rapid chilling ( RC ) of carcasses on the quality of pork longissimus dorsi ( LD ) compared to conventional chilling ( CC ). Carcasses subjected to RC were chilled at −20 °C for 1.5 h and then moved to 4 °C until 24 h post‐mortem, while carcasses that were CC were placed directly in a chill at 4 °C for 24 h post‐mortem. RC accelerated the rates of temperature decline post‐mortem ( P < 0.01) and increased pH values at 1.5 and 8 h post‐mortem ( P < 0.05). RC could significantly decrease the denaturation of myosin and sarcoplasmic proteins during post‐mortem ageing. Samples of RC had a significant lower purge loss compared to CC group during post‐mortem ageing ( P < 0.05). Our study implies that RC could influence the biochemical changes of pork LD which may further regulate water‐holding capacity during post‐mortem ageing.