Effect of shaddock albedo addition on the properties of frankfurters.

To explore the potential as a natural auxiliary emulsifier, shaddock albedo was added into frankfurters at six different levels: 0.0, 2.5, 5.

Effects of lairage time on welfare indicators, energy metabolism and meat quality of pigs in Beijing.

A total of forty Duroc-Landrace-Large White female pigs (90 ± 5 kg) were used to study the effects of different lairage times (0 h, 3h, 8 h, 24 h) on welfare, energy metabolism and meat quality. The results showed that lairage time of 3h led to a lower blood cortisol, a decreased drip loss and a delayed degradation of glycogen in muscles compared with pigs without rest, while lairage times of 8h and 24h resulted in a significant increase in pork toughness. It was concluded that three hours of lairage was appropriate to reduce pre-slaughter stress and obtain better meat quality for pigs transported for 4h in winter, under the most frequent commercial conditions in Beijing, China.

Effects of prechilling parameters on water-holding capacity of chilled pork and optimization af prechilling parameters using response surface methodology.

The objective of the study was to investigate how prechilling (PC; first chilling stage in 2-stage rapid chilling) parameters affected water-holding capacity (WHC) of chilled pork (sus scrofa) and to use response surface methodology (RSM) to optimize the PC parameters. The results showed that temperature, time, and air velocity were the major PC parameters that influenced the WHC of chilled pork significantly (p < 0.05).