title: Rapid freezing, frozen storage and the tenderness of lamb.
abstract: Cold-shortening in pre-rigor lamb can be prevented by freezing carcasses very rapidly in less than four hours. Thaw-shortening can also be prevented by storing the carcasses for a period (> 10 days) in the frozen state (- 12°C). By this simple combination of rapid freezing and frozen storage, the hazard of toughness development from cold- and thaw-shortenings is avoided.
authors: Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
authors: C L
authors: CL
authors: Davey
authors: K J
authors: KJ
authors: Garnett