In a recent paper published in the Journal of Animal Science, meat scientists report that a method called blast chilling could affect pork tenderness. Researchers at the USDA-ARS, Roman L. Hruska US Meat Animal Research Center (USMARC) recently conducted a study that compares pork longissimus muscle (LM) tenderness and other meat quality traits between different stunning methods and carcass chilling rates at slaughter facilities.
The pigs used in this study came from one barn on a commercial finishing operation. Pigs were taken to one of three slaughter facilities. Plant A used CO2 stunning and conventional spray chilling; Plant B used CO2 stunning and blast chilling; and Plant C used electrical stunning and blast chilling.
“Blast chilling is a rapid cooling of the muscles for at least 45 minutes at less than negative ten degrees Fahrenheit,” said Steven Shackelford of USMARC.
Blast-chilling systems are used to increase packing plant throughput, enhance food safety, and improve meat quality, particularly water-holding capacity of muscles from stress-susceptible pigs.
To read the rest of the story, please go to: American Society of Animal Science
