The effect of blast chilling on fresh pork quality in cuts from the Longissimus dorsi, Psoas major, Semimembranosus, and Triceps brachii

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dc.contributor.advisor Steven M. Lonergan
dc.contributor.author Blakely, Aaron
dc.contributor.department Animal Science
dc.date 2018-08-11T12:17:40.000
dc.date.accessioned 2020-06-30T02:56:00Z
dc.date.available 2020-06-30T02:56:00Z
dc.date.copyright Thu Jan 01 00:00:00 UTC 2015
dc.date.embargo 2001-01-01
dc.date.issued 2015-01-01
dc.description.abstract <p>The objective of this study was to investigate the effects of blast chilling on sensory and proteolysis in cuts from the Longissimus dorsi (LM), Psoas major (PM), Semimembranosus (SM), and the Triceps brachii (TB). The SM was further divided into a superficial (SMS) and the deep (SMD) portions. Carcasses were selected for fat-free lean (FFL) and HCW approximately 45 minutes postmortem. Carcasses were split and sides were assigned to either blast chill (BC, -32° C for 90 minutes) or conventional chill (CC, spray chilled at 2°C for 24 h) regimens. BC sides had lower (P<0.05) temperature exiting chilling treatment (CC 21.8°C approximately 2 h postmortem, BC 9.7°C BC), 4 h (CC 13.3°C, 3.8°C BC), 22 h (CC 4.2°C, BC 1.4°C), and 30 h (CC 0.4°C, BC -0.2°C) as measured at the tenth rib in the LM. This was associated with a higher (P<0.05) pH in BC sides 4 h (CC 6.09, BC 6.34), 22 h (CC 5.81, BC 5.89) and 30 h (CC 5.68, BC 5.74) postmortem. Chilling regime resulted in higher (P<0.05) 30 h postmortem pH in the SM from BC sides (CC 5.68, BC 5.74). Cuts from BC sides had increased (P<0.05) purge loss in the PM (CC 0.48%, BC 0.74%) and increased (P<0.05) cook loss in chops from the LM (CC 22.37%, BC 24.24%). Trained sensory analysis (n=4) found that the PM from BC sides was more juicy (CC 7.50, BC 8.30), less chewy (CC 2.80, BC 2.10), and more tender (CC 7.90, BC 8.60). Chops from the LM of BC sides had greater Warner-Bratzler shear force (CC 2.00, BC 2.30). Color was affected in the SM with BC sides showing darker color score (CC 3.00, BC 3.20) and reduced Hunter a value (CC 16.35, BC 16.02). Chilling treatment did not have an effect on postmortem proteolysis across muscle groups. This study confirmed that chilling has different impacts across muscle groups which may be caused by location, rate of chilling, and fiber type.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/14335/
dc.identifier.articleid 5342
dc.identifier.contextkey 7896977
dc.identifier.doi https://doi.org/10.31274/etd-180810-3887
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/14335
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/28520
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/14335/Blakely_iastate_0097M_14726.pdf|||Fri Jan 14 20:18:37 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Science
dc.subject.keywords Meat Science
dc.subject.keywords Blast Chilling
dc.subject.keywords Fresh Pork Quality
dc.subject.keywords Longissimus
dc.subject.keywords Meat Quality
dc.subject.keywords Pork
dc.title The effect of blast chilling on fresh pork quality in cuts from the Longissimus dorsi, Psoas major, Semimembranosus, and Triceps brachii
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 85ecce08-311a-441b-9c4d-ee2a3569506f
thesis.degree.level thesis
thesis.degree.name Master of Science
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