Date of Award
Master of Science
The objective of this study was to determine the impact of duration of processing on pork loin color, water holding capacity and texture. Commercial pigs (n=655) were slaughtered at a commercial processing facility on two separate days one week apart. On the first slaughter day, 336 pigs were harvested and assigned to scald duration treatment groups of 7.6 (n=161) or 5.6 (n=175) min. The procedure was replicated on a separate day (7.6 min scald, n=150; 5.6 min scald, n=169) with the slaughter order of the treatments reversed. As a consequence of a shorter processing time, carcasses in the 5.6 min scald treatment entered the blast cooler 5 min earlier than the 7.6 min scald treatment. Loin temperature and pH were recorded as carcasses entered the blast cooler at 2h and 6h postmortem. Representative loins from each treatment group were selected for meat quality evaluation. Loin quality traits measured at 24 h (n=260) included pH, temperature, color, and drip loss. Purge loss, color, pH, star probe values, and desmin degradation were determined on chops aged 5 d postmortem (n=160). The longer duration of processing resulted in higher loin pH as carcasses entered the cooler (P<0.01). Treatment did not influence loin temperature at cooler entry, but differences in temperature between treatments were observed at 2 h, 6 h, and 24 h postmortem. The longer duration of processing produced pork loins with greater drip loss (P<0.01). At 5 d postmortem, loins from carcasses that had the longer processing duration had greater L*values (P<0.05) and b* values (P<0.05). These data suggest that shortening the duration of scalding, coupled with earlier entry in the cooler, had no detrimental effects on pork quality and may improve pork color and water holding capacity.
Mendez, Graciela, "The effects of duration of processing on pork quality" (2005). Retrospective Theses and Dissertations. 19734.