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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/92

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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