A research has been undertaken to evaluate the effect of cold and hot cutting techniques of heavy pig carcasses on microbiological contamination and meat quality. The results have shown that hot cutting has no negative effects on bacterial levels of exposed muscular surfaces. On the meat quality side hot cutting improves colour of internal muscles as a consequence of quicker chilling and, therefore, slower post mortem glycolysis.
Hot and cold cutting techniques. Comparative evaluation of heavy pig carcasses in Italy
NOVELLI, ENRICO;
1992
Abstract
A research has been undertaken to evaluate the effect of cold and hot cutting techniques of heavy pig carcasses on microbiological contamination and meat quality. The results have shown that hot cutting has no negative effects on bacterial levels of exposed muscular surfaces. On the meat quality side hot cutting improves colour of internal muscles as a consequence of quicker chilling and, therefore, slower post mortem glycolysis.File in questo prodotto:
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