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Commercial systems for ultra-rapid chilling of lamb

By Grainne Redmond, Brian McGeehin, Maeve Henchion, James J. Sheridan, Declan J. Troy, Cathal Cowan and Francis Butler


End of Project ReportThe overall objective was to devise a rapid chilling system for the Irish lamb processing industry. The objective of the first trial was to assess the effect of ultra-rapid chilling in air at - 4ºC, -10ºC and -20ºC and subsequent ageing on the appearance and tenderness of lamb carcasses. The objective of the next trial was to investigate the effect of carcass splitting, which produces faster chilling rates and reduces skeletal constraint of muscles, on the tenderness of rapidly and conventionally chilled lamb. The next task was to compare the effects of immersion chilling and conventional air chilling on meat tenderness and evaporative weight loss in lamb carcasses. The next task was to assess the level of interest in industry. This required costings of the process and a survey of several lamb processors focusing on their perceptions of rapid chilling in general, its advantages and disadvantages, and the implications of adopting the new system. The final objective was to introduce the ultra-rapid chilling process to industry via a factory trial. Lambs were ultra-rapidly chilled and then exported to France for assessment

Topics: Rapid chilling, Irish lamb, Evaporative weight loss, Lamb processing, Meat tenderness, Carcass quality
Publisher: Teagasc
Year: 2001
OAI identifier: oai:t-stor.teagasc.ie:11019/133
Provided by: T-Stór
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