Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi
| dc.contributor.author | Blakely, Aaron | |
| dc.contributor.author | Steadham, Edward | |
| dc.contributor.author | Huff-Lonergan, Elisabeth | |
| dc.contributor.author | Prusa, Kenneth | |
| dc.contributor.author | Fedler, Christine | |
| dc.contributor.author | Lonergan, Steven | |
| dc.date | 2018-08-25T20:47:26.000 | |
| dc.date.accessioned | 2020-06-29T23:35:31Z | |
| dc.date.available | 2020-06-29T23:35:31Z | |
| dc.date.copyright | Thu Jan 01 00:00:00 UTC 2015 | |
| dc.date.issued | 2015-01-01 | |
| dc.description.abstract | <p>Carcasses (n=40) with defined fat free lean and carcass weight were selected 45 minutes postmortem. Carcasses were split, and sides subjected to conventional or blast chilling regimens. Sides that were blast chilled had Longissimus dorsi (LD) chops with slower pH decline, greater cook loss and greater Warner-Bratzler Shear force than chops from conventionally chilled sides. These results demonstrate that current blast chilling practices have the potential to negatively impact pork tenderness.</p> | |
| dc.identifier | archive/lib.dr.iastate.edu/ans_air/vol661/iss1/1/ | |
| dc.identifier.articleid | 2047 | |
| dc.identifier.contextkey | 6761453 | |
| dc.identifier.doi | https://doi.org/10.31274/ans_air-180814-1260 | |
| dc.identifier.s3bucket | isulib-bepress-aws-west | |
| dc.identifier.submissionpath | ans_air/vol661/iss1/1 | |
| dc.identifier.uri | https://dr.lib.iastate.edu/handle/20.500.12876/9113 | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | Animal Science Research Reports | |
| dc.relation.ispartofseries | ASL R2938 | |
| dc.source.bitstream | archive/lib.dr.iastate.edu/ans_air/vol661/iss1/1/R2938.pdf|||Fri Jan 14 17:30:43 UTC 2022 | |
| dc.subject.disciplines | Agriculture | |
| dc.subject.disciplines | Food Processing | |
| dc.subject.disciplines | Meat Science | |
| dc.subject.keywords | ASL R2938 | |
| dc.subject.keywords | Animal Science | |
| dc.subject.keywords | Food Science and Human Nutrition | |
| dc.subject.keywords | Meat Science | |
| dc.title | Effects of Blast Chilling on Fresh Pork Quality in Chops from the Longissimus Dorsi | |
| dc.type | report | |
| dc.type.genre | report | |
| dspace.entity.type | Publication | |
| relation.isAuthorOfPublication | 6a8e1178-0f76-46eb-bf7a-9f871232456b | |
| relation.isAuthorOfPublication | 8e04bc80-6e32-476c-a184-b0311cebe213 | |
| relation.isJournalIssueOfPublication | 6758d906-7d2a-4198-98dc-f5f25ab96561 | |
| relation.isSeriesOfPublication | 7f3839b7-b833-4418-a6fa-adda2b23950a |
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