Pre-Rigor  Meat Processing

Pre-Rigor Meat Processing PowerPoint PPT Presentation


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Why Pre-Rigor Meat?. Bloom color shelf-life enhanced with rapid chilling (CO2) of meat pre-rigor product appears leaner main reason pre-rigor pork is used commercially. Increased Water-Holding Capacity (WHC)

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Pre-Rigor Meat Processing

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1. Pre-Rigor Meat Processing Animal Science 555.02 Lynn Knipe Associate Professor

2. Why Pre-Rigor Meat? Bloom color shelf-life enhanced with rapid chilling (CO2) of meat pre-rigor product appears leaner main reason pre-rigor pork is used commercially. Increased Water-Holding Capacity (WHC) & Firmness ability to retain water during cutting, grinding, cooking, chewing, etc.

3. Rigor Mortis stiffness of death convert muscle to meat muscles contract – with no relaxation delay of onset – time for pre-rigor (hot) boning/salting pH decline from 7.0 to 5.6 reach iso-electric point minimum WHC

5. Delay of Onset of Rigor Mortis

6. Pre-Rigor Processing Prevent “roll back” at grinder. Counter flow in barrel causes smearing damage to hot meat. Reduce auger speed. Increase number of cutting blades. Change pitch & reduce clearance between auger and barrel.

7. Pre-Rigor Processing Rapid chilling using CO2 salt and CO2 in contact with hot meat within 90 minutes postmortem

8. Fresh Sausage Links

9. Postmortem Effects on WHC Net charge effect repulsion or attraction of magnetic poles iso-electric point pH 5.1–5.3

13. Pre-rigor Sausage Lab Paired pork shoulders obtained from slaughter line after final wash. One shoulder deboned within 90 minutes post mortem. Coarse ground, w/2% salt, 3% water & CO2 added ASAP.

16. Matching shoulder allowed to complete rigor process (24 hrs.), before deboning and adding salt. Both batches final ground, spices and seasonings added, product linked, trayed, overwrapped, and frozen

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