The effect of carcass posture on cold, heat and thaw shortening in lamb

Summary Toughening due to cold and heat shortening in lamb is prevented by setting carcasses in rigor mortis in a standing posture. The toughening of thaw rigor in early‐frozen lamb is also prevented in the leg and shoulder cuts but not in the loins. If the frozen lamb legs from the pre‐rigor carcasses are cut into steaks and grilled then thawing is so rapid that shortening and toughening accompany the onset of thaw rigor. This ‘grilling toughening’ is overcome by slow thawing of loins and leg steaks before cooking.