Stepwise chilling adapted to commercial conditions – Improving tenderness of pork without compromising water-holding capacity

The possibility of commercially implementing a stepwise chilling process to improve tenderness without compromising the water-holding capacity (WHC) of pork was investigated in this study. A stepwise chilling process, Step10; tunnel chilling at −23°C/3 ms−1 to reach 10°C carcass temperature, a 6-h holding period at 10°C followed chilling at 4°C; n=28, was compared with conventional tunnel chilling (n=28). Substantial temperature differences between Step10 and control carcasses were obtained in the M. longissimus dorsi at 8-h post mortem .Tenderness was more than two sensory units higher (more tender) in the Step10 carcasses than in the control carcasses (P<0.001) without compromising drip loss or colour. In conclusion, the tested stepwise chilling process improved tenderness without compromising WHC under potential commercial conditions.