title: The ultra-rapid chilling of lamb carcasses.
abstract: Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that from carcasses which had been conventionally chilled at 4°C for 24 h There were significant reductions in weight loss as a result of ultra rapid chilling, compared to conventionally chilled carcasses. The reductions obtained after 24 h varied between 0·8 and 0·9%, depending on whether the carcasses were washed or unwashed.
authors: The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland.
authors: J J
authors: JJ
authors: Sheridan