EFFECTS OF RAPID CHILLING OF CARCASSES AND EARLIER DEBONING post-mortem ON COLOUR OF PORK SEMIMEMBRANOSUS MUSCLE

The effect of rapid air chilling of carcasses, compared to conventional air chilling, and effect of earlier deboning, after rapid air chilling, on colour of pork M semimembranosus was investigated. During and at the end of chilling, compared to conventional chill treatment, carcasses that were rapid chilled had significantly (P < 0.001) lower internal temperature in the deep leg. Rapid chilled carcasses, reached the temperature of 7°C in deep leg before 8 h postmortem, what resulted in significantly (P < 0.05) slower rate of pH value decline in M semimembranosus. Different chilling rates and different time of deboning had neither positive nor negative significant effects (P > 0.05) on average colour of M semimembranosus, but rapid chilling, compared to conventional chilling, resulted in reduced incidence of pale colour.