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The use of ultra-rapid chilling and electrical stimulation on lamb carcasses.

Author(s) : SHERIDAN J. J., MCGEEHIN B., BUTLER F.

Type of excerpt: Book chapter

Summary

To avoid irreversible toughening of lamb, it is recommended that carcasses should not be cooled below 11 °C in under 8 hours or until the muscle pH has reached 6.2. In recent years, evidence has been growing that rapid chilling of lamb in a pre-rigor state can be achieved without subsequent toughening of the meat. Absence of toughening, using rapid chilling, may be related to fast glycolysis. Electrical stimulation will rapidly reduce pH, which should facilitate the use of ultra-rapid-chilling.

Details

  • Original title: The use of ultra-rapid chilling and electrical stimulation on lamb carcasses.
  • Record ID : 2000-0837
  • 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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