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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/133

Title: Commercial systems for ultra-rapid chilling of lamb
Authors: Redmond, Grainne
McGeehin, Brian
Henchion, Maeve
Sheridan, James J.
Troy, Declan J.
Cowan, Cathal
Butler, Francis
Keywords: Rapid chilling
Irish lamb
Evaporative weight loss
Lamb processing
Meat tenderness
Carcass quality
Issue Date: Aug-2001
Publisher: Teagasc
Citation: Commercial systems for Ultra-rapid chilling of lamb. The National Food Centre Research Report No. 48. Gráinne Redmond et al. Dublin; Teagasc, 2001. ISBN 1841702633
Series/Report no.: The National Food Centre Research Report;No. 48
Abstract: The 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.
Description: End of Project Report
URI: http://hdl.handle.net/11019/133
ISBN: 1841702633
Appears in Collections:REDP End of Project Reports
Food Marketing & Agri-Innovation
Food Chemistry & Technology
Food Programme End of Project Reports

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