Unpublished Paper
Effects of Blast Chilling on Fresh Pork Quality in Cuts from the Psoas Major, Semimembranosus, and Triceps Brachii
Animal Industry Report
Extension Number
ASL R2939
Publication Date
2015
Disciplines
Topic
Animal Products
Summary and Implications
Carcasses (n=40) with defined fat free lean and carcass weight were selected 45 minutes postmortem. Carcasses were split and sides subjected to conventional chill (CC) or blast chilling (BC) regimens. The Psoas Major (PM) from BC sides had increased purge loss, but was juicier, more tender and less chewy than the PM from CC sides. The Semimembranosus (SM) from BC sides had higher 30 hour pH, darker color scores, and had a lower Hunter a value than the SM from CC sides. No treatment effect was found in the Triceps Brachii.
Copyright Holder
Iowa State University
Copyright Date
2015
DOI
https://doi.org/10.31274/ans_air-180814-1261
Language
en
Citation Information
Aaron M. Blakely, Edward M. Steadham, Kenneth J. Prusa, Christine A. Fedler, et al.. "Effects of Blast Chilling on Fresh Pork Quality in Cuts from the Psoas Major, Semimembranosus, and Triceps Brachii" (2015) Available at: http://works.bepress.com/steven_lonergan/79/