Animal Products

Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi

Authors
  • Aaron M. Blakely (Iowa State University)
  • Edward M. Steadham (Iowa State University)
  • Kenneth J. Prusa (Iowa State University)
  • Christine A. Fedler (Iowa State University)
  • Elisabeth J. Huff-Lonergan orcid logo (Iowa State University)
  • Steven M. Lonergan (Iowa State University)

Abstract

Carcasses (n=40) with defined fat free lean and carcass weight were selected 45 minutes postmortem. Carcasses were split, and sides subjected to conventional or blast chilling regimens. Sides that were blast chilled had Longissimus dorsi (LD) chops with slower pH decline, greater cook loss and greater Warner-Bratzler Shear force than chops from conventionally chilled sides. These results demonstrate that current blast chilling practices have the potential to negatively impact pork tenderness.

Keywords: Food Science and Human Nutrition, ASL R2938, 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 Chops from the Longissimus Dorsi”, Iowa State University Animal Industry Report 12(1). doi: https://doi.org/10.31274/ans_air-180814-1260

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Published on
01 Jan 2015
Peer Reviewed