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

摘要

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 90 deg C for 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 deg C(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 sarcoplasmicprotein between 701C and 80 deg C of the steam treatments with higher value at 70 deg C (P<0.05). Again, longer than 30 sec spray at 70 deg C steam, the lightness value of pork was significantly increased (P<0.05), while pH and water-holding capacity ofmuscle were significantly decreased (P<0.05). Therefore, a desirable pork quality would be achieved with spray-steam washing at 70 deg C for 20 sec on pork carcass.