Share

Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices.

Author(s) : JAIME I., BELTRAN J. A., CENA P., RONCALES P.

Type of article: Article

Summary

Lamb carcasses either 2-3 and 5 months are treated in three ways: 1) rapid precooling (-4 to 0 deg C); 2) semi-rapid precooling (0 deg C); 3) conventional precooling (2 to 4 deg C). The effects of these different treatments and the storage time after treatment (up to seven days) on the tenderness of the meat are studied and discussed.

Details

  • Original title: Rapid chilling of light lamb carcasses results in meat as tender as that obtained using conventional conditioning practices.
  • Record ID : 1993-2690
  • Languages: English
  • Source: Sci. Aliments - vol. 13 - n. 1
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing