Effects of freezing pork chops on warner-bratzler shear force and cookery traits

Effects of freezing pork chops on warner-bratzler shear force and cookery traits

Andrews, B.S.; Unruh, J.A.; Hunt, M.C.; Kastner, C.L.

Conference paper

Publication Date: 2000

Conference: Swine Day, Manhattan, KS, November 16, 2000
Starting Page: 155, Ending Page: 156
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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Abstract:

Eighty-one boneless pork loins were used to determine the influence of freezing and pH on Warner-Bratzler shear force (WBS) values and cookery traits. Chops with lower pH (<5.5 to 5.5) had higher cooking losses than chops with intermediate pH (5.7 to 5.9) and higher pH (6.0 to >6.2). Similar to cooking losses, total moisture losses decreased with increased pH. Frozen chops had lower WBS values (more tender) than fresh chops. However, fresh chops had a higher total yield (lower moisture loss) than frozen chops.

Keywords: Swine; Pork; Quality; Freezing

URL for this item: http://hdl.handle.net/2097/2724

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