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Effects of Rapid Chilling and Accelerated Processing on the Physical and Sensory Characteristics of Fresh Pork Loins¹

The University of Georgia, Athens 30602

Abstract

The effects of different accelerated processing systems on the physical and sensory characteristics of fresh pork loins and loin chops were investigated. For this study, 24 market weight hogs (avg 98.6 kg) were slaughtered using conventional methods. Randomly selected sides were assigned to one of five different postmortem (PM) processing systems. The systems evaluated included three accelerated processing (AP) systems: 1) NS/RC/AP-non-stimulated (NS), rapidly chilled within 30 min PM for 20 min, followed by AP; 2) ES/RC/AP-pulse-stimulated (30 s at 550 V, 5.5 A, 2 s on, 1 s off), rapidly chilled within 30 min PM for 20 min, followed by AP; 3) NS/AP/11 C-5 h-non-stimulated, accelerated-processed within 30 min PM, vacuum-packaged and conditioned in water bath (11 C) for 5 h. Two conventional processing (CP) controls were evaluated: 1) NS/CP/24 h-non-stimulated, chilled at 2 C for 24 h and conventionally processed; 2) ES/CP/24 h-pulse-stimulated as previously described, chilled at 2 C for 24 h and conventionally processed. Following completion of each postmortem treatment, bone-in loins were removed from each carcass, vacuum-packaged and brine-chilled to approximately 3 C. Accelerated processing in conjunction with or without electrical stimulation resulted in loins with higher levels of purge (P<.05). With the exception of the NS/AP/11 C-5 h treatment, no significant differences in total losses (purge loss + thaw loss + cook loss), color scores, sensory traits or shear values were noted among the different treatments. The loins from the NS/AP/11 C-5 h processing system exhibited the lowest (P<.05) purge values and the highest numerical values for total loss. Overall, the accelerated processing systems evaluated in this study appear to be feasible methods of increasing processing efficiencies while maintaining acceptable levels of product quality.

¹ This study was partially funded by the USDA Office of Int. Coop, and Dev. (Grant No. 58-319R-3-43).

² Present address: Natl. Live Stock and Meat Board, Chicago, IL.

³ Dept. of Anim. and Dairy Sci.