A Study On Factors Of Chilling Loss Of Pork Carcass And An Application Of Spray Chilling

Under the industrial conditions,traditional spraying has some problems that lead to a great chilling loss of carcasses.It's necessary to take some measures to solve these problems.This study was designed to evaluate effects of chilling condition,season,spraying way,chilling time and some other factors on meat color,chilling loss,and aerobic plate count.The contents and results are as follows:1.Factors of chilling lossPork carcasses were selected in different seasons.These carcasses were assigned to different tracks in the same chilling room.The velocity,humidity,temperature and evaporative loss were measured.The results indicate that:The velocity,humidity and temperature of different locations had significant effects on evaporative loss of carcass(p<0.05).The location with high wind velocity had lower temperature,higher humidity and less evaporative loss of pork carcasses.As chilling time increased,the evaporative loss of pork carcass gradually increased(p<0.05).When chilling time was over forty-five hours,the evaporative loss of pork carcass was greater than 2.11%.The season had a remarkable effect on evaporative loss of pork carcass(p<0.05).In summer,the evaporative loss amounted to 1.76%after 24 hours chilling,which is higher than other season..2.Application of spray chilling systemUnder the industrial conditions,a new spray chilling system was applied and its effectiveness was compared with traditional spaying methods.Evaporative loss,aerobic plate count,water streak and color were measured.The results indicated that:The new spray chilling time had remarkable effects on evaporative loss,aerobic plate count,water streak(p<0.05).The optimal spraying time of chilling system is ten hours with 30 seconds at 5 minutes intervals for the first four hours and 40 seconds at half hours intervals for the next 6 hours.The new spray chilling system reduced the evaporative loss of pork carcass from 1.82%,2.11%,1.78%,and 1.7%to 0.93%,1.18%,1.11%,and 0.84%in different seasons(spring,summer,autumn,winter).