The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi

Abstract

Conventional and RC methods are commonly used for pork in commercial practice nowadays. Compared with conventional chilling, the effect of RC on quality parameters of pork varies. In recent years, short-duration chilling (SC) is widely used in many Chinese pig slaughtering facilities. However, few researchers have studied the effect of SD on pork quality. Therefore, the present study investigated the effect of different chilling methods on functionalities or quality of chilled pork meat.

Effects of ZnO nanoparticle‐coated packaging film on pork meat quality during cold storage

“…The instrumental color characteristics ( L *, a * and b * values) are highly correlated with the visual redness of fresh meat. Therefore, it is an important factor in predicting consumer self‐reported purchase intent of chilled fresh pork . The effects of the ZnO nanoparticle‐coated film on cold meat color are presented in Table .…”

“…The WHC of each pork sample was determined using cooking loss and pressing loss methods. 18 Each meat sample was weighed (W 1 ) and individually placed inside a polyethylene bag, followed by cooking in a water bath at 80 ∘ C for 30 min. The cooked samples were then cooled at 4 ∘ C for 16 h in a refrigerator.…”

“…Therefore, it is an important factor in predicting consumer self-reported purchase intent of chilled fresh pork. 18 The effects of the ZnO nanoparticle-coated film on cold meat color are presented in Table 3. The L* values (lightness) of the meat with ZnO Different letters (a-h) in the same column indicate significant differences among mean values at the P < 0.05 level; different letters (x and y) in the same row indicate significant differences between mean values within the same indicator at the P < 0.05 level; control film represents the CMC-Na films coated with 9 g L −1 sterile saline; ZnONP film represents the CMC-Na films coated with 2 g L −1 ZnO-nanoparticles.…”

Meta‐analysis of the effect of chilling on selected attributes of fresh pork

“…In the last two decades, a lot of research has been performed to understand the effects of accelerated air chilling on pork quality. Several studies have demonstrated that application of accelerated chilling has an impact on pork quality with beneficial effects on the rate of pH decline, color, and drip loss (Rybarczyk, Karamucki, Pietruszka, Rybak, & Matysiak, ; Springer, Carr, Ramsey, & Miller, ; Xu, Huang, Huang, Xu, & Zhou, ; Zhang, Peng, Zhou, Xu, & Wu, ) but not all effects were fully consistent across the studies. The impact of chilling on meat quality has been comprehensively reviewed by Savell et al (), James and James () and Przybylski, Regenstein, and Zybert ().…”

Comparison among meat quality classes according to the criteria ofpost-mortem pH24hr, drip loss and color in Berkshire pigs

“…However, it is very difficult to predict pork quality due to many of factors to affect the quality. Fresh meat quality is the result of postmortem muscle metabolism, which is influenced by various management conditions such as transport, pre-slaughter handling, stunning, and processing and cooling conditions for carcasses (Rosenvold and Anderson, 2003;Pearce et al, 2011;Xu et al, 2012;Marija et al, 2014). Thus there is no single definition for high quality meat applied in the pork industry to date.…”