Further Investigations on the Ultra‐rapid Chilling of Lamb Carcasses

Commercial chilling methods of lamb have taken account of the possibility of cold‐shortening and so rapid chilling rates, in the absence of electrical stimulation, have not been used. The effects of three chilling regimens (conventional, intermediate and ultra‐rapid) on lamb carcasses were investigated. Lamb loins from carcasses chilled under ultra‐rapid conditions (‐20C and 1.5 m/s for 3.5H) were as tender as those from carcasses that were chilled under intermediate (‐2C) and conventional conditions (4C). Loins were as tender at 24 h as they were at 5 days of storage. Weight losses in the carcasses were significantly reduced as a result of using ultra‐rapid chilling compared to conventional chilling (0.57% as opposed to 1.48%). The change in pH of carcass loins in all chilling regimens, from 1h postmortem to 4h, was from about 6.5 to 6.0. This rapid glycolysis is discussed in relation to the tenderness of the meat that was produced by all of the chilling regimens. The ultra‐rapid chilling regimen has commercial potential because it produces tender meat with very low evaporative weight losses.