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Experimental measurements on very fast chilling of beef.

Author(s) : ARNALL D., CUTHBERTSON A., JONES S., et al.

Type of excerpt: Book chapter

Summary

The authors performed a brief evaluation of the quality of beef chilled using a very fast chilling (VFC) protocol. For each of two beef animals, a boned sirloin was chilled according to the VFC profile within a controlled rate freezer. Surface and core temperatures were monitored to ensure that the VFC criteria were met. The meat was then stored a total of 7 days from slaughter in a chill room at 1°C before being blast frozen and then thawed and cooked for a sensory panel. A control taken from the opposite hind quarter of the animal was chilled in the conventional way at the abattoir and then, after 48 hours, stored and tested with the experimental sample. The results of the sensory panel showed that there was no appreciable difference in tenderness or overall acceptability between VFC and conventionally chilled beef.

Details

  • Original title: Experimental measurements on very fast chilling of beef.
  • Record ID : 2000-0815
  • Languages: English
  • Source: Very fast chilling in beef. 1. Peri-mortem and the chilling process. 2. Muscle to meat. 3. Eating quality. Concerted Action CT94-1881.
  • Publication date: 1998/02
  • Document available for consultation in the library of the IIR headquarters only.

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