Establishment of an Optimal Washing Condition of a High Temperature Steaming System for the Production of High Quality Pork

ABSTRACT The objective of this study was to determine the efficacy of different water temperatures and time of spray-washing on the removal of bacteria contamination from surface of pork carcass and to obtain better meat quality with high temperature stream between 60 to 90for the time ranged from 10 to 60 sec. Results showed that total plate counts were significantly decreased with increasing steam temperature (P<0.05). Similar results were found with the spray time (P<0.05). The lightness (CIE L*) value was significantly increased in both loin and ham cuts over 80(P<0.05). Ultimate pH of muscle and water-holding capacity were decreased with increasing steam temperature (P<0.05). There was a significant difference in solubility of sarcoplasmic protein between 70and 80 of the steam treatments with higher value at 70(P<0.05). Again, longer than 30 sec spray at 70steam, the lightness value of pork was significantly increased (P<0.05), while pH and water-holding capacity of muscle were significantly decreased (P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70for 20 sec on pork carcass.(

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