Effects of Blast Chilling on Fresh Pork Quality in Cuts from the Psoas Major, Semimembranosus, and Triceps Brachii
Carcasses (n=40) with defined fat free lean and carcass weight were selected 45 minutes postmortem. Carcasses were split and sides subjected to conventional chill (CC) or blast chilling (BC) regimens. The Psoas Major (PM) from BC sides had increased purge loss, but was juicier, more tender and less chewy than the PM from CC sides. The Semimembranosus (SM) from BC sides had higher 30 hour pH, darker color scores, and had a lower Hunter a value than the SM from CC sides. No treatment effect was found in the Triceps Brachii.
Keywords: Food Science and Human Nutrition, ASL R2939, Animal Science, Meat Science
How to Cite:
Blakely, A. M. & Steadham, E. M. & Prusa, K. J. & Fedler, C. A. & Huff-Lonergan, E. J. & Lonergan, S. M., (2015) “Effects of Blast Chilling on Fresh Pork Quality in Cuts from the Psoas Major, Semimembranosus, and Triceps Brachii”, Iowa State University Animal Industry Report 12(1). doi: https://doi.org/10.31274/ans_air-180814-1261