Are you planning on slaughtering a hog soon and wondering what temperature to hang the pork?
Proper chilling is crucial to ensure the meat doesn’t spoil and maintains its quality. But with so many different recommendations out there, it can be confusing to know what temperature range is best.
In this article, we’ll explore the various chilling systems commonly used in commercial practices and provide tips on how to properly chill your pork to achieve the best results.
So, whether you’re a seasoned butcher or a first-time hog raiser, read on to learn more about what temp to hang pork.
What Temp To Hang Pork?
The ideal temperature to hang pork is between 33 and 40 degrees Fahrenheit. This temperature range ensures that the meat is chilled enough to prevent spoilage, but not so cold that it stops tenderizing.
There are several chilling systems commonly used in commercial practices, including conventional, spray, and blast/accelerated chilling systems. Conventional chilling systems typically use temperatures near 34°F with an air velocity of 1.5 to 3 feet/second for 24 hours. Spray chilling uses cold water that is periodically sprayed on the carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours. Blast or accelerated chilling uses temperatures anywhere from -4°F to -40°F often with an air velocity of 10 to 16 feet/second for 1 to 3 hours.
If you have access to a large cold room or cooler that will fit entire carcasses or sides, set the temperature to between 33 and 38°F, place the side inside, and you are done with the slaughter steps.
It’s important to note that pork should only hang overnight to chill, and all meat should be cut up in a chilled state. Trying to preserve meat that has not had the chance to gradually reach the proper internal temperature can result in souring.
If you’re hanging the carcass outdoors or in a barn or shed, be sure to rig it high enough to be well out of reach of dogs, cats, and other likely scavengers. If insects are still a problem at butchering time, build a cage or tent around the hanging meat from some sort of screening material.
Why Proper Chilling Is Important
Proper chilling of pork is crucial for ensuring meat quality, safety, and shelf life. The primary purpose of chilling is to remove heat from the carcass as quickly as possible after slaughter. This is important because the temperature of the carcass, the time it takes for the carcass to chill, and the rate of pH decline all affect pork quality. If not chilled properly, the meat can spoil quickly, leading to a loss of quality and potential health hazards.
Additionally, proper chilling can increase the shelf life of pork by creating an environment that is unfavorable for microbial growth. Rapid removal of heat from pork carcasses is an essential step in meat production to prevent bacterial growth and ensure food safety. Therefore, it’s important to choose a chilling system that can effectively remove heat from the carcass while maintaining a safe temperature range.
Moreover, proper chilling can also help reduce shrink in the meat. During the chilling process, meat loses moisture and weight as it cools. However, if the internal meat temperature decreases too slowly or too quickly, it can lead to excessive shrinkage and loss of profits for producers.
Common Chilling Systems For Pork
There are several common chilling systems for pork that are used in commercial practices. The first is conventional chilling, which uses temperatures near 34°F with an air velocity of 1.5 to 3 feet/second for 24 hours. This method is the most popular for pork producers and is used to remove heat from the carcass after slaughter. However, during those 24 hours, the meat begins losing moisture and weight as it cools, which can result in shrinkage and lost profits.
Another common chilling system is spray chilling, which uses cold water that is periodically sprayed on the carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours. This method helps to remove heat from the carcass by evaporating water sprayed onto the surface of the carcasses.
Blast or accelerated chilling is another method commonly used in commercial practices. This method uses temperatures anywhere from -4°F to -40°F often with an air velocity of 10 to 16 feet/second for 1 to 3 hours. This method is faster than conventional or spray chilling and can help preserve meat quality by quickly reducing the internal meat temperature.
Less common forms of chilling include cryogenic chilling which utilizes liquid nitrogen and brine chilling. These methods are not as commonly used due to cost or other limitations.
The rate of chilling has a major impact on meat quality, chill loss, shelf-life and microbial safety. The goal is to reach approximately 5°C 20 to 24 hours after slaughter when the carcasses usually are cut and boned. The faster the internal meat temperature decreases, the better the meat quality is preserved. It’s important to choose a chilling system that best fits your needs and helps preserve the quality of your pork while minimizing weight loss due to shrinkage.
Best Temperature Range For Hanging Pork
The best temperature range for hanging pork is between 33 and 40 degrees Fahrenheit. This range is ideal for preventing spoilage while allowing the meat to tenderize properly. It is important to note that the temperature should not drop below 34°F as this can cause the tenderizing process to stop.
When hanging pork in a commercial setting, there are several chilling systems that can be used. Conventional chilling systems use temperatures near 34°F with an air velocity of 1.5 to 3 feet/second for 24 hours. Spray chilling uses cold water that is periodically sprayed on the carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours. Blast or accelerated chilling uses temperatures anywhere from -4°F to -40°F often with an air velocity of 10 to 16 feet/second for 1 to 3 hours.
If you’re hanging pork outside or in a barn or shed, it’s important to keep the meat well out of reach of scavengers like dogs and cats. Additionally, if insects are still a problem at butchering time, building a cage or tent around the hanging meat from some sort of screening material can help keep them away.
Remember that pork should only hang overnight to chill, and all meat should be cut up in a chilled state. Trying to preserve meat that has not had the chance to gradually reach the proper internal temperature can result in souring. By following these guidelines, you can ensure that your pork is properly chilled and tenderized for the best possible end product.
Factors That Affect Pork Chilling
There are several factors that affect pork chilling, including the temperature of the carcass, the time it takes for the carcass to chill, and the rate of pH decline. These factors are crucial because they all impact pork quality. Rapid removal of heat from pork carcasses is an essential step in meat production because it creates an environment that is unfavorable for microbial growth, which increases shelf life and safety of meat.
The appearance of PSE (pale, soft, and exudative) meat is due to the rapid glycolysis of muscles before and after slaughter, resulting in high concentrations of lactic acid and a rapid decline in pH in the muscle tissue. The high temperature of the carcass combined with the low pH leads to protein denaturation and poor water holding capacity, resulting in PSE meat.
Different chilling systems have varying effects on pork quality. Conventional chilling systems typically use temperatures near 34°F with an air velocity of 1.5 to 3 feet/second for 24 hours. Spray chilling uses cold water that is periodically sprayed on the carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours. Blast or accelerated chilling uses temperatures anywhere from -4°F to -40°F often with an air velocity of 10 to 16 feet/second for 1 to 3 hours.
Ultra-rapid chilling (-30°C) at high air velocities (4 m/s) reduces weight losses and increases shelf life but can increase the risk of cold shortening, which affects tenderness. Therefore, it’s important to choose a chilling system that balances weight loss and meat quality.
In addition, pork should only hang overnight to chill, and all meat should be cut up in a chilled state. Trying to preserve meat that has not had the chance to gradually reach the proper internal temperature can result in souring. It’s also important to hang the carcass high enough to be out of reach of scavengers and insects.
Tips For Properly Chilling Pork
Properly chilling pork is crucial to ensure its safety and quality. Here are some tips to keep in mind:
1. Refrigerate immediately: As soon as you bring fresh pork home, refrigerate it at a temperature below 40°F. This will prevent any bacteria from growing and ensure that the meat stays fresh.
2. Store uncooked and cooked pork separately: To avoid cross-contamination, always store uncooked pork items separately from cooked foods.
3. Use proper cold storage times: Packaged whole cuts of fresh pork can be refrigerated in their original wrapping for up to four or five days, while ground pork can be stored for up to two days. Cooked pork is best when refrigerated for no longer than four days.
4. Freeze if necessary: If you don’t plan on cooking the pork within four days after purchase, freeze it. Wrap whole cuts of pork separately in foil or freezer bags before freezing, and label for ease in selecting just the right number of cuts to thaw for a single meal.
5. Use the right chilling system: Depending on your situation, you can use conventional, spray, or blast/accelerated chilling systems to chill your pork. Conventional chilling systems use temperatures near 34°F with an air velocity of 1.5 to 3 feet/second for 24 hours. Spray chilling uses cold water that is periodically sprayed on the carcasses combined with an air velocity of 1.5 to 3 feet/second for up to 10 hours. Blast or accelerated chilling uses temperatures anywhere from -4°F to -40°F often with an air velocity of 10 to 16 feet/second for 1 to 3 hours.
By following these tips, you can ensure that your pork is properly chilled and safe to eat while retaining its quality.
How To Store Chilled Pork
Once the pork has been chilled, it’s important to store it properly to prevent spoilage and foodborne illness. Pork should be stored in a refrigerator at a temperature below 40°F. It’s best to store uncooked pork items together and separate them from cooked foods to avoid cross-contamination.
If you’ve just brought fresh pork home, it should be refrigerated or frozen immediately. Never leave the meat in a hot car or sitting out at room temperature. Packaged whole cuts of fresh pork may be refrigerated in their original wrapping in the coldest part of the refrigerator for up to four or five days after purchase. Ground pork can be stored in the refrigerator for up to two days.
It’s important to keep pork refrigerated until you’re ready to cook it. When transporting uncooked or cooked pork to another dining site, it should be placed in an insulated container or ice chest until ready to cook or eat.
Cooked pork is at its best when refrigerated no longer than four days. If you plan to freeze leftover cooked pork, pack it in a rigid container with a tight-fitting lid. However, if the cooked pork has been made with a sauce or gravy, it’s best to freeze it separately from the sauce or gravy.
If you don’t plan on cooking fresh pork within four days after purchase, freeze the whole cuts of meat. Wrap them separately in foil or freezer bags before freezing and label for ease in selecting just the right number of cuts to thaw for a single meal. Be sure to press the air out of the package before freezing.
When thawing frozen pork, do so gently by placing it in the refrigerator one day ahead of time. If you need to thaw it more quickly, you can place it in a bowl of cold water, but be sure to cook it immediately after thawing. Never defrost food at room temperature, as food must be kept at a safe temperature during thawing.
By following these guidelines, you can ensure that your chilled pork stays fresh and safe for consumption.
