The effects of gender and blast-chilling time and temperature on cooking properties and palatability of pork longissimus muscle

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Abstract
Fifty Yorkshire gilts and 39 Yorkshire barrows were utilized to evaluate the effects of gender and blast-chilling time on the cooking properties and palatability of pork. Barrows had a more intense flavor than gilts (P < 0.05), but this difference was not of sufficient magnitude to be of practical importance. Samples blast chilled for 1 h were more tender initially and overall and were rated higher in overall palatability than samples blast chilled for 2 or 3 h. However, the magnitude of these differences limit their practical significance; and the palatability of sides subjected to extremes of blast chilling (3 h, −40 °C) did not differ meaningfully from that of conventionally chilled sides. The composite results indicate that blast chilling can effectively reduce carcass shrinkage and improve meat quality, regardless of gender, without adversely affecting palatability or cooking properties within the context of the conditions of the present study. Key words: Pork, gender, blast chilling, palatability, cooking properties

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