The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) w...
Ausführliche Beschreibung
Autor*in: |
Aaron Blakely [verfasserIn] Carol L. Lorenzen [verfasserIn] Christine A. Fedler [verfasserIn] Edward M;. Steadham [verfasserIn] Elisabeth J. Huff-Lonergan [verfasserIn] Grant B. Sherrard [verfasserIn] Kenneth J. Prusa [verfasserIn] Kenneth J. Stalder [verfasserIn] Steven M. Lonergan [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2019 |
---|
Schlagwörter: |
---|
Übergeordnetes Werk: |
In: Meat and Muscle Biology - Iowa State University Digital Press, 2018, 3(2019), 1 |
---|---|
Übergeordnetes Werk: |
volume:3 ; year:2019 ; number:1 |
Links: |
Link aufrufen |
---|
DOI / URN: |
10.22175/mmb2019.07.0023 |
---|
Katalog-ID: |
DOAJ097352365 |
---|
LEADER | 01000naa a22002652 4500 | ||
---|---|---|---|
001 | DOAJ097352365 | ||
003 | DE-627 | ||
005 | 20240413182102.0 | ||
007 | cr uuu---uuuuu | ||
008 | 240413s2019 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.22175/mmb2019.07.0023 |2 doi | |
035 | |a (DE-627)DOAJ097352365 | ||
035 | |a (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
050 | 0 | |a SF1-1100 | |
050 | 0 | |a TX341-641 | |
100 | 0 | |a Aaron Blakely |e verfasserin |4 aut | |
245 | 1 | 4 | |a The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
264 | 1 | |c 2019 | |
336 | |a Text |b txt |2 rdacontent | ||
337 | |a Computermedien |b c |2 rdamedia | ||
338 | |a Online-Ressource |b cr |2 rdacarrier | ||
520 | |a The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. | ||
650 | 4 | |a protein degradation | |
650 | 4 | |a pork quality | |
650 | 4 | |a tenderness | |
650 | 4 | |a pork chilling | |
653 | 0 | |a Animal culture | |
653 | 0 | |a Nutrition. Foods and food supply | |
700 | 0 | |a Carol L. Lorenzen |e verfasserin |4 aut | |
700 | 0 | |a Christine A. Fedler |e verfasserin |4 aut | |
700 | 0 | |a Edward M;. Steadham |e verfasserin |4 aut | |
700 | 0 | |a Elisabeth J. Huff-Lonergan |e verfasserin |4 aut | |
700 | 0 | |a Grant B. Sherrard |e verfasserin |4 aut | |
700 | 0 | |a Kenneth J. Prusa |e verfasserin |4 aut | |
700 | 0 | |a Kenneth J. Stalder |e verfasserin |4 aut | |
700 | 0 | |a Steven M. Lonergan |e verfasserin |4 aut | |
773 | 0 | 8 | |i In |t Meat and Muscle Biology |d Iowa State University Digital Press, 2018 |g 3(2019), 1 |w (DE-627)1666586749 |x 2575985X |7 nnns |
773 | 1 | 8 | |g volume:3 |g year:2019 |g number:1 |
856 | 4 | 0 | |u https://doi.org/10.22175/mmb2019.07.0023 |z kostenfrei |
856 | 4 | 0 | |u https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 |z kostenfrei |
856 | 4 | 0 | |u https://www.iastatedigitalpress.com/mmb/article/id/9104/ |z kostenfrei |
856 | 4 | 0 | |u https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ |z kostenfrei |
856 | 4 | 2 | |u https://doaj.org/toc/2575-985X |y Journal toc |z kostenfrei |
912 | |a GBV_USEFLAG_A | ||
912 | |a SYSFLAG_A | ||
912 | |a GBV_DOAJ | ||
912 | |a GBV_ILN_20 | ||
912 | |a GBV_ILN_22 | ||
912 | |a GBV_ILN_23 | ||
912 | |a GBV_ILN_24 | ||
912 | |a GBV_ILN_31 | ||
912 | |a GBV_ILN_39 | ||
912 | |a GBV_ILN_40 | ||
912 | |a GBV_ILN_62 | ||
912 | |a GBV_ILN_63 | ||
912 | |a GBV_ILN_65 | ||
912 | |a GBV_ILN_69 | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_73 | ||
912 | |a GBV_ILN_74 | ||
912 | |a GBV_ILN_95 | ||
912 | |a GBV_ILN_105 | ||
912 | |a GBV_ILN_110 | ||
912 | |a GBV_ILN_151 | ||
912 | |a GBV_ILN_161 | ||
912 | |a GBV_ILN_170 | ||
912 | |a GBV_ILN_213 | ||
912 | |a GBV_ILN_230 | ||
912 | |a GBV_ILN_252 | ||
912 | |a GBV_ILN_285 | ||
912 | |a GBV_ILN_293 | ||
912 | |a GBV_ILN_602 | ||
912 | |a GBV_ILN_2014 | ||
912 | |a GBV_ILN_4012 | ||
912 | |a GBV_ILN_4037 | ||
912 | |a GBV_ILN_4112 | ||
912 | |a GBV_ILN_4125 | ||
912 | |a GBV_ILN_4126 | ||
912 | |a GBV_ILN_4249 | ||
912 | |a GBV_ILN_4305 | ||
912 | |a GBV_ILN_4306 | ||
912 | |a GBV_ILN_4307 | ||
912 | |a GBV_ILN_4313 | ||
912 | |a GBV_ILN_4322 | ||
912 | |a GBV_ILN_4323 | ||
912 | |a GBV_ILN_4324 | ||
912 | |a GBV_ILN_4325 | ||
912 | |a GBV_ILN_4338 | ||
912 | |a GBV_ILN_4367 | ||
912 | |a GBV_ILN_4700 | ||
951 | |a AR | ||
952 | |d 3 |j 2019 |e 1 |
author_variant |
a b ab c l l cll c a f caf e m s ems e j h l ejhl g b s gbs k j p kjp k j s kjs s m l sml |
---|---|
matchkey_str |
article:2575985X:2019----::hefcorpdhligfokacsedrntealpsmre |
hierarchy_sort_str |
2019 |
callnumber-subject-code |
SF |
publishDate |
2019 |
allfields |
10.22175/mmb2019.07.0023 doi (DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Aaron Blakely verfasserin aut The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply Carol L. Lorenzen verfasserin aut Christine A. Fedler verfasserin aut Edward M;. Steadham verfasserin aut Elisabeth J. Huff-Lonergan verfasserin aut Grant B. Sherrard verfasserin aut Kenneth J. Prusa verfasserin aut Kenneth J. Stalder verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 3(2019), 1 (DE-627)1666586749 2575985X nnns volume:3 year:2019 number:1 https://doi.org/10.22175/mmb2019.07.0023 kostenfrei https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/9104/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2019 1 |
spelling |
10.22175/mmb2019.07.0023 doi (DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Aaron Blakely verfasserin aut The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply Carol L. Lorenzen verfasserin aut Christine A. Fedler verfasserin aut Edward M;. Steadham verfasserin aut Elisabeth J. Huff-Lonergan verfasserin aut Grant B. Sherrard verfasserin aut Kenneth J. Prusa verfasserin aut Kenneth J. Stalder verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 3(2019), 1 (DE-627)1666586749 2575985X nnns volume:3 year:2019 number:1 https://doi.org/10.22175/mmb2019.07.0023 kostenfrei https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/9104/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2019 1 |
allfields_unstemmed |
10.22175/mmb2019.07.0023 doi (DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Aaron Blakely verfasserin aut The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply Carol L. Lorenzen verfasserin aut Christine A. Fedler verfasserin aut Edward M;. Steadham verfasserin aut Elisabeth J. Huff-Lonergan verfasserin aut Grant B. Sherrard verfasserin aut Kenneth J. Prusa verfasserin aut Kenneth J. Stalder verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 3(2019), 1 (DE-627)1666586749 2575985X nnns volume:3 year:2019 number:1 https://doi.org/10.22175/mmb2019.07.0023 kostenfrei https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/9104/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2019 1 |
allfieldsGer |
10.22175/mmb2019.07.0023 doi (DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Aaron Blakely verfasserin aut The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply Carol L. Lorenzen verfasserin aut Christine A. Fedler verfasserin aut Edward M;. Steadham verfasserin aut Elisabeth J. Huff-Lonergan verfasserin aut Grant B. Sherrard verfasserin aut Kenneth J. Prusa verfasserin aut Kenneth J. Stalder verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 3(2019), 1 (DE-627)1666586749 2575985X nnns volume:3 year:2019 number:1 https://doi.org/10.22175/mmb2019.07.0023 kostenfrei https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/9104/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2019 1 |
allfieldsSound |
10.22175/mmb2019.07.0023 doi (DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 DE-627 ger DE-627 rakwb eng SF1-1100 TX341-641 Aaron Blakely verfasserin aut The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality 2019 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply Carol L. Lorenzen verfasserin aut Christine A. Fedler verfasserin aut Edward M;. Steadham verfasserin aut Elisabeth J. Huff-Lonergan verfasserin aut Grant B. Sherrard verfasserin aut Kenneth J. Prusa verfasserin aut Kenneth J. Stalder verfasserin aut Steven M. Lonergan verfasserin aut In Meat and Muscle Biology Iowa State University Digital Press, 2018 3(2019), 1 (DE-627)1666586749 2575985X nnns volume:3 year:2019 number:1 https://doi.org/10.22175/mmb2019.07.0023 kostenfrei https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 kostenfrei https://www.iastatedigitalpress.com/mmb/article/id/9104/ kostenfrei https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ kostenfrei https://doaj.org/toc/2575-985X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 3 2019 1 |
language |
English |
source |
In Meat and Muscle Biology 3(2019), 1 volume:3 year:2019 number:1 |
sourceStr |
In Meat and Muscle Biology 3(2019), 1 volume:3 year:2019 number:1 |
format_phy_str_mv |
Article |
institution |
findex.gbv.de |
topic_facet |
protein degradation pork quality tenderness pork chilling Animal culture Nutrition. Foods and food supply |
isfreeaccess_bool |
true |
container_title |
Meat and Muscle Biology |
authorswithroles_txt_mv |
Aaron Blakely @@aut@@ Carol L. Lorenzen @@aut@@ Christine A. Fedler @@aut@@ Edward M;. Steadham @@aut@@ Elisabeth J. Huff-Lonergan @@aut@@ Grant B. Sherrard @@aut@@ Kenneth J. Prusa @@aut@@ Kenneth J. Stalder @@aut@@ Steven M. Lonergan @@aut@@ |
publishDateDaySort_date |
2019-01-01T00:00:00Z |
hierarchy_top_id |
1666586749 |
id |
DOAJ097352365 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ097352365</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413182102.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240413s2019 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.22175/mmb2019.07.0023</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ097352365</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">SF1-1100</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Aaron Blakely</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">protein degradation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pork quality</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">tenderness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pork chilling</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Animal culture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Carol L. Lorenzen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Christine A. Fedler</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Edward M;. Steadham</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Elisabeth J. Huff-Lonergan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Grant B. Sherrard</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Kenneth J. Prusa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Kenneth J. Stalder</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Steven M. Lonergan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Meat and Muscle Biology</subfield><subfield code="d">Iowa State University Digital Press, 2018</subfield><subfield code="g">3(2019), 1</subfield><subfield code="w">(DE-627)1666586749</subfield><subfield code="x">2575985X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:3</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:1</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.22175/mmb2019.07.0023</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iastatedigitalpress.com/mmb/article/id/9104/</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2575-985X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">3</subfield><subfield code="j">2019</subfield><subfield code="e">1</subfield></datafield></record></collection>
|
callnumber-first |
S - Agriculture |
author |
Aaron Blakely |
spellingShingle |
Aaron Blakely misc SF1-1100 misc TX341-641 misc protein degradation misc pork quality misc tenderness misc pork chilling misc Animal culture misc Nutrition. Foods and food supply The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
authorStr |
Aaron Blakely |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)1666586749 |
format |
electronic Article |
delete_txt_mv |
keep |
author_role |
aut aut aut aut aut aut aut aut aut |
collection |
DOAJ |
remote_str |
true |
callnumber-label |
SF1-1100 |
illustrated |
Not Illustrated |
issn |
2575985X |
topic_title |
SF1-1100 TX341-641 The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality protein degradation pork quality tenderness pork chilling |
topic |
misc SF1-1100 misc TX341-641 misc protein degradation misc pork quality misc tenderness misc pork chilling misc Animal culture misc Nutrition. Foods and food supply |
topic_unstemmed |
misc SF1-1100 misc TX341-641 misc protein degradation misc pork quality misc tenderness misc pork chilling misc Animal culture misc Nutrition. Foods and food supply |
topic_browse |
misc SF1-1100 misc TX341-641 misc protein degradation misc pork quality misc tenderness misc pork chilling misc Animal culture misc Nutrition. Foods and food supply |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
cr |
hierarchy_parent_title |
Meat and Muscle Biology |
hierarchy_parent_id |
1666586749 |
hierarchy_top_title |
Meat and Muscle Biology |
isfreeaccess_txt |
true |
familylinks_str_mv |
(DE-627)1666586749 |
title |
The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
ctrlnum |
(DE-627)DOAJ097352365 (DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2 |
title_full |
The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
author_sort |
Aaron Blakely |
journal |
Meat and Muscle Biology |
journalStr |
Meat and Muscle Biology |
callnumber-first-code |
S |
lang_code |
eng |
isOA_bool |
true |
recordtype |
marc |
publishDateSort |
2019 |
contenttype_str_mv |
txt |
author_browse |
Aaron Blakely Carol L. Lorenzen Christine A. Fedler Edward M;. Steadham Elisabeth J. Huff-Lonergan Grant B. Sherrard Kenneth J. Prusa Kenneth J. Stalder Steven M. Lonergan |
container_volume |
3 |
class |
SF1-1100 TX341-641 |
format_se |
Elektronische Aufsätze |
author-letter |
Aaron Blakely |
doi_str_mv |
10.22175/mmb2019.07.0023 |
author2-role |
verfasserin |
title_sort |
effect of rapid chilling of pork carcasses during the early postmortem period on fresh pork quality |
callnumber |
SF1-1100 |
title_auth |
The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
abstract |
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. |
abstractGer |
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. |
abstract_unstemmed |
The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type. |
collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_252 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 |
container_issue |
1 |
title_short |
The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality |
url |
https://doi.org/10.22175/mmb2019.07.0023 https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2 https://www.iastatedigitalpress.com/mmb/article/id/9104/ https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/ https://doaj.org/toc/2575-985X |
remote_bool |
true |
author2 |
Carol L. Lorenzen Christine A. Fedler Edward M;. Steadham Elisabeth J. Huff-Lonergan Grant B. Sherrard Kenneth J. Prusa Kenneth J. Stalder Steven M. Lonergan |
author2Str |
Carol L. Lorenzen Christine A. Fedler Edward M;. Steadham Elisabeth J. Huff-Lonergan Grant B. Sherrard Kenneth J. Prusa Kenneth J. Stalder Steven M. Lonergan |
ppnlink |
1666586749 |
callnumber-subject |
SF - Animal Culture |
mediatype_str_mv |
c |
isOA_txt |
true |
hochschulschrift_bool |
false |
doi_str |
10.22175/mmb2019.07.0023 |
callnumber-a |
SF1-1100 |
up_date |
2024-07-04T00:55:08.442Z |
_version_ |
1803607876245127168 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ097352365</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240413182102.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240413s2019 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.22175/mmb2019.07.0023</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ097352365</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJ36513f01eab24d98a6259e6bf15b08a2</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">SF1-1100</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TX341-641</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Aaron Blakely</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="4"><subfield code="a">The Effect of Rapid Chilling of Pork Carcasses during the Early Postmortem Period on Fresh Pork Quality</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2019</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The objective was to investigate the effects of blast chilling on pork quality in cuts from the Longissimus thoracic et lumborum (LM), Psoas major (PM), Semimembranosus (SM; both superficial [SMS] and deep [SMD] portions) and the Triceps brachii (TB). Forty carcasses (10 carcasses per replication) were split and sides were assigned to either blast chill (BC, –32°C for 90 min, followed by spray chill at 2°C for 22.5 h) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. The LM from BC sides had lower (P < 0.05) temperature at 2 h postmortem (CC 21.8°C, BC 9.7°C), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC –0.2°C). The LM pH in BC sides was higher at 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89), and 30 h (CC 5.68, BC 5.74) postmortem. The BC resulted in higher (P < 0.05) 30 h postmortem pH in the SM compared to the CC regime (CC 5.68, BC 5.74). The BC sides had increased (P < 0.05) purge in the PM (CC 0.48%, BC 0.74%) and increased (P < 0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). The PM from BC sides were more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and redder Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not affect sarcomere length in the LM. Treatment did not affect postmortem proteolysis in any cut. The response to chilling regimen is different across different muscles which may be caused by location, rate of chilling, and fiber type.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">protein degradation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pork quality</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">tenderness</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">pork chilling</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Animal culture</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Nutrition. Foods and food supply</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Carol L. Lorenzen</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Christine A. Fedler</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Edward M;. Steadham</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Elisabeth J. Huff-Lonergan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Grant B. Sherrard</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Kenneth J. Prusa</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Kenneth J. Stalder</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Steven M. Lonergan</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Meat and Muscle Biology</subfield><subfield code="d">Iowa State University Digital Press, 2018</subfield><subfield code="g">3(2019), 1</subfield><subfield code="w">(DE-627)1666586749</subfield><subfield code="x">2575985X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:3</subfield><subfield code="g">year:2019</subfield><subfield code="g">number:1</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.22175/mmb2019.07.0023</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/36513f01eab24d98a6259e6bf15b08a2</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iastatedigitalpress.com/mmb/article/id/9104/</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://www.iastatedigitalpress.com/mmb/article/9104/galley/9087/download/</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2575-985X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_20</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_22</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_23</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_24</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_31</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_39</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_40</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_62</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_63</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_65</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_69</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_73</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_74</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_95</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_105</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_110</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_151</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_161</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_170</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_213</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_230</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_252</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_285</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_293</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_602</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2014</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4037</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4112</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4125</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4126</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4249</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4305</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4306</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4307</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4313</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4322</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4323</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4324</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4325</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4338</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4367</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4700</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">3</subfield><subfield code="j">2019</subfield><subfield code="e">1</subfield></datafield></record></collection>
|
score |
7.3993683 |