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Weight Loss and Sensory Attributes of Temperature Conditioned and Electrically Stimulated Hot Processed Pork
Author(s) -
REAGAN J. O.,
HONIKEL K. O.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10535.x
Subject(s) - loin , knuckle , purge , food science , conditioning , chemistry , stimulation , vacuum packing , zoology , biology , anatomy , mathematics , endocrinology , waste management , statistics , engineering
The effects of different electrical stimulation (ES) and conditioning systems on various attributes of postmortem pork muscle were investigated, using three hot boning systems (HB/11 o C–5 hr; HB; 17 o C– 3 hr; HB/ES– 1hr) and two cold boning systems (CB/controls; CB/ ES–24 hr). After each treatment, the cuts were vacuum packaged and chilled to 3 o C. The loin, top ham, bottom ham and knuckle of each were evaluated. Only the knuckle was not affected by processing treatment. The three hot boning systems produced cuts with significantly lower purge values in two‐thirds of the cuts. CB/ES–24 hr resulted in high levels of purge, high cook losses and low sensory ratings for juiciness. Hot processed cuts were either equal to or superior to the conventionally processed cuts in every trait evaluated.