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Issue 2 (2) 2003 pp. 77-84

Jerzy Gejdel, Władysław Korzeniowski

WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS

Abstract The paper presents the results of investigations on the weight losses pf pork carcasses during after-slaughter chilling depending on the carcass meatiness and weight. The results indicate that the highest weight losses upon after-slaughter chilling were reported for the carcasses with the lowest weight and the highest meatiness, while considerably lower weight losses were observed in the carcasses with a higher weight, lower meatiness and higher fatness, which was confirmed in the statistical analyses. A two-step system of pork carcasses chilling applied at the Meat Plant in Białystok en-sures sufficient chilling of the carcasses, which is proved by a mean temperature of 4.14°C reached inside after 24 hours of chilling.
Keywords: pork carcass, weight loss, chilled carcass weight
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/8_2_2003.pdf

For citation:

MLA Gejdel, Jerzy, and Władysław Korzeniowski. "WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS." Acta Sci.Pol. Technol. Aliment. 2.2 (2003): 77-84.
APA Gejdel J.,Korzeniowski W. (2003). WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS. Acta Sci.Pol. Technol. Aliment. 2 (2), 77-84
ISO 690 GEJDEL, Jerzy, KORZENIOWSKI, Władysław. WEIGHT LOSSES OF PORK CARCASSES DURING POST-SLAUGHTER CHILLING DEPENDING ON THEIR MEATINESS. Acta Sci.Pol. Technol. Aliment., 2003, 2.2: 77-84.