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The ultra-rapid chilling of lamb carcasses

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Keywords
Lamb production, Lamb processing, Lamb carcasses, Rapid chilling
Date
1999-01
Collections
Food Chemistry & Technology
Food Programme End of Project Reports
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Report 07.pdf
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URI
http://hdl.handle.net/11019/92
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
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.
Funder
Department of Agriculture, Food and the Marine
Grant Number
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