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dc.contributor.authorRedmond, Grainne*
dc.contributor.authorMcGeehin, Brian*
dc.contributor.authorHenchion, Maeve*
dc.contributor.authorSheridan, James J.*
dc.contributor.authorTroy, Declan J.*
dc.contributor.authorCowan, Cathal*
dc.contributor.authorButler, Francis*
dc.date.accessioned2012-09-05T15:43:17Z
dc.date.available2012-09-05T15:43:17Z
dc.date.issued2001-08
dc.identifier.citationCommercial systems for Ultra-rapid chilling of lamb. The National Food Centre Research Report No. 48. Gráinne Redmond et al. Dublin; Teagasc, 2001. ISBN 1841702633en_GB
dc.identifier.isbn1841702633
dc.identifier.urihttp://hdl.handle.net/11019/133
dc.descriptionEnd of Project Reporten_GB
dc.description.abstractThe 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.en_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesThe National Food Centre Research Report;No. 48
dc.subjectRapid chillingen_GB
dc.subjectIrish lamben_GB
dc.subjectEvaporative weight lossen_GB
dc.subjectLamb processingen_GB
dc.subjectMeat tendernessen_GB
dc.subjectCarcass qualityen_GB
dc.titleCommercial systems for ultra-rapid chilling of lamben_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4550
refterms.dateFOA2018-01-12T07:23:26Z


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