Möglichkeit der Herstellung von Kochschinken aus früh post mortem entbeinten Keulenmuskeln. 1. Einfluss der Kühlgeschwindigkeit auf die Eigenschaften von Muskeln, die zu verschiedenen Zeiten post mortem entbeint wurden

The investigation of influence of increased chilling rate in first few hours post mortem on the moisture loss during chilling, on the rate of quality of deboned meat is presented in this paper. The halves of experimental groups were chilled 2 hours at -30°C in freezing tunnel, kept 3 and 5 hours in chilling chamber at 2°C, without air circulation and deboned 6 and 8 hours after slaughter, respectively. The halves of the control group were cooled on the usual way in the chilling chamber at 2°C, with air circulation, and deboned 24 h post mortem. The results show that accelerated chilling provides the conditions for the developing of postmortal biochemical processes in ham muscles resulting in characteristics which make them suitable for cooked ham production. In the same time, the shrinkage was lowered more than 1% and the chilling time shortened for 16 or 18 hours.