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Please use this identifier to cite or link to this item:
http://hdl.handle.net/11019/92
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| Title: | The ultra-rapid chilling of lamb carcasses |
| Authors: | McGeehin, Brian
Sheridan, James J. |
| Keywords: | Lamb production
Lamb processing
Lamb carcasses
Rapid chilling |
| Issue Date: | Jan-1999 |
| Publisher: | Teagasc |
| Citation: | The ultra-rapid chilling of lamb carcasses. The National Food Centre Research Report No. 7. Brian McGeehin and James J. Sheridan. Dublin; Teagasc, 1999. ISBN 1841700029 |
| Series/Report no.: | The National Food Centre Research Report;No. 7 |
| Abstract: | The practice in Irish commercial abattoirs is to chill lamb carcasses for a period of approximately 16 hours at 2 - 4°C, at which stage the core temperature of the carcass has reached 7°C. Chilling in this manner is considered necessary because it is generally held that faster chilling leads to toughening of the meat. The objective of this work was to develop a continuous ultra-rapid chilling system for lambs which would reduce carcass chilling time without adversely affecting the quality of the meat. |
| Description: | End of Project Report |
| URI: | http://hdl.handle.net/11019/92 |
| ISBN: | 1841700029 |
| Appears in Collections: | Food Chemistry & Technology
Food Programme End of Project Reports
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