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The effects of chilling on beef and lamb quality.

Author(s) : OUALI A.

Summary

Red meat is expensive. Thus, chilling conditions applied to beef and lamb carcasses which can affect water holding capacity and tenderness must be controlled. From the basic knowledge related to the tenderizing process the effects of slow, fast and ultra fast chilling on these two quality parameters are examined. Fast chilling conditions promoted in the 70's led to meat toughening due to cold-shortening, especially for superficial muscles. Electrical stimulation can prevent cold-shortening but have a negative effect on beef deep muscles which generally exhibit slow temperature drop. Ultra fast chilling might prevent cold-shortening but today the mechanisms are not clear and its industrial development need reconsideration of the hot processing technology (hot deboning).

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Details

  • Original title: The effects of chilling on beef and lamb quality.
  • Record ID : 1997-2230
  • Languages: English
  • Source: New Developments in Meat Refrigeration.
  • Publication date: 1996/10
  • Document available for consultation in the library of the IIR headquarters only.

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