Effects of Chilling Condition and Time on Evaporative Loss of Pork Carcasses during Chilling

doi:10.7506/spkx1002-6630-201614044

Abstract

Abstract:

In conventional chilling, pork carcass shrinkage is very serious, causing considerable economic losses. To solve
this problem, we examined the changing patterns of air velocity, temperature and relative humidity at different locations
in the chilling room and further addressed the effects of chilling time and positioning at different locations in the chilling
room on evaporative loss of pork carcasses slaughtered in spring. The results indicated that the differences in air velocity,
humidity and temperature at different locations in the chilling room had a significant effect on evaporative loss of carcasses
during chilling (P < 0.05). The locations of chilling room where air velocity was higher provided higher relative humidity
surrounding pork carcasses and lower temperature, resulting in less evaporative loss of pork carcasses. With the extension of
chilling time, the evaporative loss of pork carcasses gradually increased, and it was significantly affected by the chilling time
(P < 0.05).

Key words: carcass, location, chilling time, air velocity, evaporative loss

CLC Number:

TS251.8

CHE Haidong, LI Chunbao, ZHU Liangqi, ZHANG Nan, GE Chenshu, XU Xinglian, ZHOU Guanghong. Effects of Chilling Condition and Time on Evaporative Loss of Pork Carcasses during Chilling[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614044.

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