Share

Trials of the very fast chilling of beef hindquarters.

Author(s) : CUTHBERTSON A., OWEN M. G., JONES S. T., et al.

Type of excerpt: Book chapter

Summary

Trials have been undertaken to evaluate the relationship between chill rate and eating quality in hindquarters of beef. Hindquarters from a total of 17 hot carcases were chilled using three chill regimes designed to bring the temperature of the deep meat in the sirloin to 1 °C within 4, 6 and 8 hours. For each of these three chill rates the temperature was not permitted to drop below -2 °C at a depth of 1 cm into the sirloin. Twelve further hindquarters were chilled at faster rates which had considerably larger depths of freezing. The sirloins, and samples from the leg of the quarter, were presented to a sensory panel for comparison with considerately chilled controls. No significant loss of tenderness was seen in any of the samples. However the expected decrease in weight loss from the very fast chilling treatments was also not apparent.

Details

  • Original title: Trials of the very fast chilling of beef hindquarters.
  • Record ID : 2000-0816
  • 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.

Links


See other book excerpts from the same source (20)
See source

Indexing