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.
|Number of pages||3|
|Journal||Journal of food science|
|State||Published - Mar 1989|