Stepwise chilling adapted to commercial conditions – Improving tenderness of pork without compromising water-holding capacity

Abstract

The possibility of commercially implementing a stepwise chilling process to improve tenderness without compromising the water-holding capacity (WHC) of pork was investigated in this study. A stepwise chilling process, Step10; tunnel chilling at −23°C/3 ms⁻¹ to reach 10°C carcass temperature, a 6-h holding period at 10°C followed chilling at 4°C; n=28, was compared with conventional tunnel chilling (n=28). Substantial temperature differences between Step10 and control carcasses were obtained in the M. longissimus dorsi at 8-h post mortem .Tenderness was more than two sensory units higher (more tender) in the Step10 carcasses than in the control carcasses (P<0.001) without compromising drip loss or colour. In conclusion, the tested stepwise chilling process improved tenderness without compromising WHC under potential commercial conditions.

Keywords:

• Pork
• tenderness
• drip loss
• stepwise chilling

Acknowledgements

The authors thank Jonna Andersen, Camilla Bejerholm, Maiken Baltzer, Mianne Darré and Peter Vorup for excellent technical assistance, Dr. John Waller for statistical analysis of the data, and Dr. Margrethe Therkildsen for valuable input to the manuscript. The Danish Bacon and Meat Council and the Danish Food Industry Agency under the Ministry of Food, Agriculture and Fisheries are acknowledged for financing this project.