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- W2387742790 abstract "In conventional chilling, carcass shrinkage was so serious that caused considerable economic losses. To solve this problem, spray-chill system was introduced during the cooling period. In this study, effects of different spray-chilling durations (4, 8, 12 and 16h) were compared with conventional chilling on carcass shrinkage and pork quality during chilling. It indicated that spray-chilling significantly reduced carcass shrinkage at 24 h postmortem, slightly increased bacterial counts, but had little effect on retail life of M.Longissimus. Regarding WHC (water-holding capacity) of muscle,drip loss was higher with the prolonging of spray-chill treatment time, while colour of carcass showed only a little change except for a slight increase on the value of CIE L* of fat. Fat color tended to brighten and turned gray as spray duration extended up to 12 h. The rate of chilling was similar for all treatments (p0.05), while pH of carcasses by 16 h treatment turned lower than others at the end of chilling." @default.
- W2387742790 created "2016-06-24" @default.
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- W2387742790 date "2007-01-01" @default.
- W2387742790 modified "2023-09-24" @default.
- W2387742790 title "Effects of Spray-chilling on Carcass Shrinage and Pork Quality" @default.
- W2387742790 hasPublicationYear "2007" @default.
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