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Comparison of Hot Processing Systems for Pork

University of Georgia, Athens 30602 and and Auburn University, Auburn, AL 36849

Abstract

Twenty-four market hogs (100 kg) were slaughtered and assigned randomly to postmortem conditioning treatments of 1, 2, 3 or 4 h at 17 C. Subcutaneous fat covering the left loin of each carcass was trimmed to an approximate thickness of .6 cm before conditioning. After conditioning, carcasses were fabricated into primal cuts and the loins, sirloins and Boston shoulders were deboned, vacuum packaged and stored in a 0 C cooler. Before packaging, the loins were cut into halves and assigned to either a 7 or 14 d storage period (0 C). Sirloins and Boston shoulders were stored in vacuum packages for 21 d (0 C). Samples for total plate count were obtained before and upon completion of each vacuum storage period. Values for percentage purge were obtained for each primal. Loin chops (2.54 cm thick) were utilized for measuring sarcomere length, shear force, sensory evaluation, retail case-life and cumulative moisture loss. Sensory and shear determinations were obtained from chops broiled to an internal temperature of 68 C. Removal of excess subcutaneous fat from intact muscles immediately after slaughter resulted in a faster rate of chill for carcasses conditioned 2 h, however, it did not significantly influence any of the other measured traits. In general, microbial numbers were less than log₁₀ 4.0 for all primals and log₁₀ 3.0 or less for chops displayed in the retail case. All retail chops, regardless of conditioning time, were rated highly acceptable in appearance. Values for percentage fat, lean and moisture did not vary significantly among conditioning or storage treatments. Purge values increased linearly with days in storage. Of the four conditioning times evaluated, the conditioning of carcasses for 3 h at 17 C resulted in the lowest values for percentage purge and cook losses while maintaining desirable retail display attributes and sensory characteristics.

¹ Food Sci. Dept., Univ. of Georgia, Athens 30602.

² Dept. of Anim. and Dairy Sci., Auburn Univ., Auburn, AL 36849.

³ Coop. Ext. Ser., Auburn Univ., Auburn, AL 36849.