Jacob, Robin

Rosenvold, Katja

North, Michael

Kemp, Robert

Warner, Robyn

Geesink, Geert

2012

A study was undertaken to determine whether variations within the defined temperature-by-time profile for very fast chilling (VFC), might explain variations in tenderness found with VFC. Loins from 32 lambs were subjected to one of five cooling regimes; defined by the average temperature between the meat surface and centre reached at a specific time post mortem. These were: 0.3 at 22 h (Control), 2.6 at 1.5 h (Fastsupra-zero), 0.7 at 5.5 h (Slowsupra-zero), - 1.6 at 1.5 h (Fastsub-zero) and - 2.3 at 5.5 h (Slowsub-zero), respectively. Shear force values considered very tender by consumers (less than 50 N, MIRINZ tenderometer) were found 2 days post mortem in Fastsub-zero loins only. Both time and temperature at the end of the cooling period contributed to variations in shear force. To achieve low shear force, the loins needed to be cooled to less than 0 at 1.5 h post mortem.

Meat Science, 92(1), p. 16-23

1873-4138

0309-1740

https://hdl.handle.net/1959.11/14646

Elsevier BV

Rapid tenderisation of lamb 'M. longissimus' with very fast chilling depends on rapidly achieving sub-zero temperatures

Journal Article

Publication