Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality.
The effect of post mortem temperature treatment on suckling lamb carcass and meat quality was study. Conventional (2 °C for 24 h), ultra-rapid (-20 °C for 3.5 h, 2 °C until 24 h) and slow chillings (12 °C for 7 h, 2 °C until 24 h) were compared. Total viable counts (TVC), weight losses, and pH and temperature falls were recorded on carcasses. Meat colour, water holding capacity (WHC), Warner-Bratzler shear force, sarcomere length and sensory analysis were evaluated in M. longissimus. Ultra-rapid treatment reduced TVC and weight losses. The pH decline was faster in slow chilled carcasses than in faster chilled carcasses. No significant differences were found for colour and WHC. Slow treatment carcasses showed significantly lower shear force and higher sarcomere length. In the sensory analysis, tasters also rated the early post mortem slow-treated meat as more tender, less fibrous and chewy. Therefore, delay chilling in suckling lamb carcasses made it possible to obtain meat with better organoleptic characteristics, without affecting weight loss or hygienic quality.
Estación Tecnológica de la Carne, Subdirección de Investigación y Tecnología, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain.
A M
AM
Fernández
C
C
Vieira
D000818:Animals; D000833:Animals, Suckling; D055598:Chemical Phenomena; D005519:Food Preservation / Q000379:methods*; D063427:Food Quality; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D008462:Meat-Packing Industry / Q000379:methods*; D055595:Mechanical Phenomena; D050296:Microbial Viability; D024510:Muscle Development; D018482:Muscle, Skeletal / Q000254:growth & development*; D010858:Pigmentation; D012034:Refrigeration / Q000379:methods; D012518:Sarcomeres; D012677:Sensation; D034421:Sus scrofa / Q000254:growth & development* / Q000382:microbiology; D014867:Water / Q000032:analysis
D014867:Water