I'm doing a project about pig slaughtering and i would like to ask after splitting half the carcass, do we put it in a chilling to reduce carcass temp to 2-4°C or we do after cutting primal cuts.
And i read a lot of article and they always chilled for 24 hours but not telling why. I wonder why they always use 24 hours but not 16 or 18 or else?
Please help. Thanks you
So that the conversion of muscle into meat occurs.
Article Meat: Conversion of Muscle into Meat
https://meatscience.org/TheMeatWeEat/topics/article/2018/08/15/conversion-of-muscle-to-meat
Rizielly Vilela thank you. Your article help a lots. Do you know when we should chill the carcass? I read lots of research and article and they all say we should chill right after slaughter and right before cutting in to meat cuts. Is it because of the reduction of microbial growth or because of something else? What happen when we cut the carcass down and then chill the meat?
Thank you very much.
Ki Lu you can break in half carcass in the final step of slaughter, and place immediately in the cold chamber, exactly to prevent microbial growth.
But you can only make commercial cuts 24 hours later, when the muscle turn to meat!
I hope I was helpfull!
Here is the classic Lawrie's work - Meat science. Please read this book, especially chapters 4, 5, 7.
I am not related to this matter . My field of research is aquaculture.
To Ki Lu . Here is the classic Lawrie's work - Meat science. Please read this book, especially chapters 4, 5, 7.
Basically we halve the carcass and go for chilling, so that the Rigor passes off ( 24hrs) completely..... without bacterial contamination (in chilling).
We have to take care about chilling of pre-rigor meat...... as it , may lead to COLD SHORTENING
Refer Lawrie`s MEAT SCIENCE for clarifications
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