160
Views
2
CrossRef citations to date
0
Altmetric
ORIGINAL ARTICLES

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

&
Pages 121-127 | Received 22 Jun 2011, Accepted 11 Sep 2011, Published online: 14 Oct 2011

References

  • Bendall J. R. 1973 The biochemistry of rigor mortis and cold-contracture Proceedings of the 19th European Meeting of Meat Research Workers, pp. 1–27. 2–7 September 1973, Paris, France
  • Bendall , J. R. 1975 . Cold-constracture and atp-turnover in the red and white musculature of the pig, post-mortem . Journal of the Science of Food and Agriculture , 26 : 55 – 71 .
  • Christensen , L. B. 2003 . Drip loss sampling in porcine M. longissimus dorsi . Meat Science , 63 : 469 – 477 .
  • Gigiel , A. , Butler , F. and Hudson , B. 1989 . Alternative methods of pig chilling . Meat Science , 26 : 67 – 83 .
  • Huff-Lonergan , E. and Page , J. 2001 . “ The role of carcass chilling in the development of pork quality facts, National Pork Producers Council, Pork Quality ” . In American Meat Science Association 1 – 8 .
  • Josell , Å. , von Seth , G. and Tornberg , E. 2004 . Sensory and meat quality traits of pork in relation to post-slaughter treatment and rn genotype . Meat Science , 66 : 113 – 124 .
  • Juárez , M. , Caine , W. R. , Larsen , I. L. , Robertson , W. M. , Dugan , M. E. R. and Aalhus , J. L. 2009 . Enhancing pork loin quality attributes through genotype, chilling method and ageing time . Meat Science , 83 : 447 – 453 .
  • Kylä-Puhju , M. , Ruusunen , M. and Puolanne , E. 2005 . Activity of porcine muscle glycogen debranching enzyme in relation to pH and temperature . Meat Science , 69 : 143 – 149 .
  • Maribo , H. , Olsen , E. V. , Barton-Gade , P. , Møller , A. J. and Karlsson , A. H. 1998 . Effect of early post-mortem cooling on temperature, pH fall and meat quality in pigs . Meat Science , 50 : 115 – 129 .
  • Rees , M. P. , Trout , G. R. and Warner , R. D. 2003 . The influence of the rate of pH decline on the rate of ageing for pork. Ii: Interaction with chilling temperature . Meat Science , 65 : 805 – 818 .
  • Rosenvold , K. , Borup , U. and Therkildsen , M. 2010 . Stepwise chilling: Tender pork without compromising water-holding capacity . Journal of Animal Science , 88 : 1830 – 1841 .
  • Sayre , R. N. and Briskey , E. J. 1963 . Protein solubility as influenced by physiological conditions in the muscle . Journal of Food Science , 28 : 675 – 679 .
  • Schäfer , A. , Rosenvold , K. , Purslow , P.P. , Andersen , H.J. and Henckel , P. 2002 . Physiological and structural events post mortem of importance for drip loss in pork . Meat Science , 61 : 355 – 366 .
  • Smulders , F. J. M. , Barnier , V. M. H. , Lundstrøm , K. , Hansson , I. and Wiklund , E. 1995 . The Muscle Biological Background of Meat Tenderness Composition of Meat in Relationship to Processing, Nutritional and Sensory Quality. From Farm to Fork (Utrecht: ECCEAMST,)
  • Tarrant , P. V. 1989 . The effects of handling, transport, slaughter and chilling on meat quality and yield in pigs–a review . Irish Journal of Food Science and Technology , 13 : 79 – 107 .
  • Taylor , A. A. and Dant , S. J. 1971 . Influence of carcass cooling rate on drip loss in pigment . Journal of Food Technology , 6 : 131 – 139 .
  • Tomovic , V. M. , Petrovic , L. S. and Dzinic , N. R. 2008 . Effects of rapid chilling of carcasses and time of deboning on weight loss and technological quality of pork semimembranosus muscle . Meat Science , 80 : 1188 – 1193 .
  • Tornberg , E. 1996 . Biophysical aspects of meat tenderness . Meat Science , 43 : S175 – S191 .
  • van der Wal , P. G. , Engel , B. , Beek , G. V. and Veerkamp , C. H. 1995 . Chilling pig carcasses: Effects on temperature, weight loss and ultimate meat quality . Meat Science , 40 : 193 – 202 .
  • Wismer-Pedersen , J. 1959 . Quality of pork in relation to rate of pH change post mortem . Food Research , 24 : 711 – 727 .
  • Wismer-Pedersen , J. and Briskey , E. J. 1961 . Rate of anaerobic glycolysis versus structure in pork muscle . Nature , 189 : 318 – 320 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.