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| Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass |
| LI Wencai, TIAN Hanyou, ZHANG Zhenqi, BAI Jing, ZOU Hao, LIU Fei, WANG Hui, LI Jiapeng, QIAO Xiaoling* |
| Beijing Key Laboratory of Meat Processing Technology, China Meat Research Center, Beijing 100068, China |
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Abstract The effects of spatial variations in temperature and relative humidity during two-stage pre-chilling at 0?4 ℃ in a chilling room with unidirectional fan arrangement on pig carcass quality were studied by measuring the central temperature, pH value, meat color and aerobic plate count (APC) of pig carcasses. The results showed that there was a significant difference in temperature and relative humidity among different positions in the chilling room (P < 0.05). The central temperature of pig carcasses dropped faster when the surrounding temperature was lower. Differences in pH value decline were observed among positions; pH value dropped rapidly at positions 1, 3 and 6, and there were significant differences as compared to other positions on the same track (P < 0.05). There was a significant difference in the changing trend of meat color at different locations (P < 0.05). The difference in environmental temperature at different locations may account in part for the difference in the changing pattern of brightness and redness values. Total bacterial counts (TBC) on pig carcasses were different significantly among different tracks (P < 0.05), and the lowest value was recorded at locations closer to the fan.
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2018, Vol. 32 
