Accelerated chilling of carcasses to improve pork quality.

  title={Accelerated chilling of carcasses to improve pork quality.},
  author={M P Springer and M A Carr and C B Ramsey and M F Miller},
  journal={Journal of animal science},
  volume={81 6},
  • M P Springer, M A Carr, +1 author M F Miller
  • Published 2003 in Journal of animal science
Our objectives were to determine the optimal accelerated chill time immediately postmortem necessary to improve the quality of pork muscle and to decrease the incidence of pale, soft, and exudative pork. Carcasses from 81 market hogs were cooled either by conventional chill (CC) at 2 degrees C or by accelerated chill (AC) at -32 degrees C for 60, 90, 120, or 150 min, and then placed into a 2 degrees C cooler for the remainder of the 24-h chill period. Loin muscle pH was higher (P < 0.05) for… CONTINUE READING