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Reduced scald time does not influence ultimate pork quality.

R P Daniels¹, J C Wicks¹, M D Zumbaugh²

¹Department of Animal and Poultry Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.

|September 9, 2022

Summary

This summary is machine-generated.

Scald time affects fresh pork color development. Shorter scald times initially produced lighter pork, but longer scalds resulted in lighter color later. Modest scald time changes may not significantly impact pork quality.

Keywords:

Color Pork quality Scald time Two-toning pH

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Area of Science:

Meat Science
Food Science
Animal Science

Background:

Fresh pork color is influenced by pigment, pH, and postmortem temperature.
Scalding is a critical step in pork processing that can affect meat quality attributes.

Purpose of the Study:

To investigate the impact of varying scald times on fresh pork color development.
To determine if modifications in scald duration influence postmortem color changes in pork.

Main Methods:

Carcasses (n=16) were subjected to 4-min or 8-min scalds, with Semimembranosus (SM) muscle sampled pre-scalding, post-scalding, and at 24h postmortem.
A larger trial (n=200) used modified industrial scald times (6.5 min, 7.5 min).
Color was assessed using L* values.

Main Results:

A 50% reduction in scald time led to lighter color (L*) early postmortem, but longer scalds (8 min) were lighter at 24h.
An interaction between scald time and sampling time showed increased L* values immediately after a 4-min scald.
In industrial trials, reduced scald time did not replicate initial findings; longer scalds resulted in darker meat (lower L*).

Conclusions:

Modest alterations in scald time may not be the primary driver of significant changes in pork quality development.
The relationship between scald time and pork color is complex and influenced by sampling time and processing scale.