title: Effect of chilling on the hardness of fat on sides of beef.
abstract: The effect of chilling procedure on the resulting hardness (i.e. cutability) of subcutaneous adipose tissue (fat) on sides of beef has been objectively investigated using a sliding pin consistometer (SPC). Instrument readings obtained from a model system of samples of beef dripping (made with subcutaneous adipose tissue and kidney fat but without added bone trim) indicated fat hardness could be significantly (P < 0·05) influenced by chilling procedure. However, for sides from 19 grass-fed animals which were chilled using either a 'hot' or 'cold' extreme treatment which would comply with current Australian Regulations (i.e. 20°C deep butt temperature in 20h) there was no significant difference 20 h post mortem between the hardness of the fat at a temperature of 10°C. It would appear, therefore, that the hardness of the fat on sides of chilled beef cannot be managed through manipulation of the chilling procedure in conventional processing.
authors: CSIRO Division of Food Processing, Meat Research Laboratory, PO Box 12, Cannon Hill, Queensland 4170, Australia.
authors: K R
authors: KR
authors: Davey