Effects of Brine and CO2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork

E. L. WILEY; J. O. REAGAN; J. A. CARPENTER; J. B. ANDERSON; M. F. MILLER

doi:10.1111/j.1365-2621.1989.tb03066.x

Effects of Brine and CO₂ Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork

E. L. WILEY, J. O. REAGAN, J. A. CARPENTER, J. B. ANDERSON, M. F. MILLER

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

2 Scopus citations

Abstract

Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO² or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO²‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO²‐chilled were similar in dimensional measurements and sensory traits.

Original language	English
Pages (from-to)	299-301
Number of pages	3
Journal	Journal of food science
Volume	54
Issue number	2
DOIs	https://doi.org/10.1111/j.1365-2621.1989.tb03066.x
State	Published - Mar 1989

Access to Document

10.1111/j.1365-2621.1989.tb03066.x

Cite this

@article{365fe9a52a1c495883dbd2f46043fb0f,

title = "Effects of Brine and CO2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork",

abstract = "Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO2‐chilled were similar in dimensional measurements and sensory traits.",

author = "WILEY, {E. L.} and REAGAN, {J. O.} and CARPENTER, {J. A.} and ANDERSON, {J. B.} and MILLER, {M. F.}",

year = "1989",

month = mar,

doi = "10.1111/j.1365-2621.1989.tb03066.x",

language = "English",

volume = "54",

pages = "299--301",

journal = "Journal of Food Science",

issn = "0022-1147",

number = "2",

}

TY - JOUR

T1 - Effects of Brine and CO2 Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork

AU - WILEY, E. L.

AU - REAGAN, J. O.

AU - CARPENTER, J. A.

AU - ANDERSON, J. B.

AU - MILLER, M. F.

PY - 1989/3

Y1 - 1989/3

N2 - Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO2‐chilled were similar in dimensional measurements and sensory traits.

AB - Quality, packaging and sensory attributes were evaluated for hot‐processed boneless loin segments (blade‐end and sirloin‐end) and Boston shoulders that were brine, CO2 or conventionally chilled. The only pH or temperature differences (P < 0.05) among processing treatments occurred at 3 hr postmortem. Boneless loin segments and Boston shoulders that were hot processed and CO2‐chilled had higher (P < 0.05) purge values than their conventionally processed counterparts. No significant differences were found among treatments for sensory traits or shear values. Overall, boneless loins and Boston shoulders from hot‐processed carcasses that were brine or CO2‐chilled were similar in dimensional measurements and sensory traits.

UR - http://www.scopus.com/inward/record.url?scp=84985262150&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2621.1989.tb03066.x

DO - 10.1111/j.1365-2621.1989.tb03066.x

M3 - Article

AN - SCOPUS:84985262150

VL - 54

SP - 299

EP - 301

JO - Journal of Food Science

JF - Journal of Food Science

SN - 0022-1147

IS - 2

ER -

Effects of Brine and CO₂ Chilling Systems on Hot‐Processed Vacuum‐Packaged Pork

Abstract

Access to Document

Other files and links

Fingerprint

Cite this