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Spray chilling.

Author(s) : GIGIEL A., BROWN T., CHOUROUZIDIS N.

Summary

Two spray-chilling treatments were developed to improve appearance and reduce weight loss during lamb chilling. Rates of cooling, weight loss and meat quality were compared to conventionally chilled carcasses. The first treatment was an intermittent spray during the first 3 hours of chilling. The second consisted of only two sprays at 2 and 10 hours post mortem. The conventional control was a two-stage process, with air at 10 deg C and 1m/s up to 10 hours post mortem, followed by air at 0 deg C and 1m/s for a further 14 hours. Both treatments significantly reduced weight loss at 24 hours post mortem compared to conventional chilling, from 2.2 to 0.9 and 1.2%, respectively. During a further 4 days storage, the savings were maintained, with weight losses being 4.0, 3.0 and 3.2%, respectively.

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Pages: p 356-364

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Details

  • Original title: Spray chilling.
  • Record ID : 1994-0999
  • Languages: English
  • Source: Proposals for the generation and use of refrigeration in the 21st century.
  • Publication date: 1992/09/07

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