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Effects of Brine and CO 2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork
Author(s) -
WILEY E.L.,
REAGAN J.O.,
CARPENTER J.A.,
ANDERSON J.B.,
MILLER M.F.
Publication year - 1989
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.1365-2621.1989.tb03066.x
Subject(s) - loin , brine , shoulders , food science , purge , sensory analysis , chemistry , waste management , engineering , medicine , surgery , organic chemistry
Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO 2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO 2 ‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO 2 ‐chilled were similar in dimensional measurements and sensory traits.