Chilling methods could change meat tenderness

In a recent paper published in the Journal of Animal Science, meat scientists report that a method called blast chilling could affect pork tenderness. Researchers at the USDA-ARS, Roman L. Hruska US Meat Animal Research Center (USMARC) recently conducted a study that compares pork longissimus muscle (LM) tenderness and other meat quality traits between different stunning methods and carcass chilling rates at slaughter facilities.

Read the whole article on Physorg

More from Physorg