Journal
JOURNAL OF ANIMAL SCIENCE
Volume 90, Issue 8, Pages 2836-2841Publisher
AMER SOC ANIMAL SCIENCE
DOI: 10.2527/jas.2011-4239
Keywords
chilled pork; prechilling; response surface methodology; water-holding capacity
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Funding
- earmarked fund for Modern Agro-Industry Technology Research System
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The objective of the study was to investigate how prechilling (PC; first chilling stage in 2-stage rapid chilling) parameters affected water-holding capacity (WHC) of chilled pork (Sus scrofa) and to use response surface methodology (RSM) to optimize the PC parameters. The results showed that temperature, time, and air velocity were the major PC parameters that influenced the WHC of chilled pork significantly (P < 0.05). The significance for these effects followed the order: air velocity > temperature > time. The optimal conditions for prechilling determined by Box-Behnkan statistical design were as follows: air velocity, 2.2 m/s; PC temperature, -22 degrees C; and PC time, 1.5 h. The mean drip loss under optimal conditions was 4.29%.
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