Ultra-rapid shilling: Chilling rate effects on the appearance of lamb carcasses and tenderness of lamb chops

Journal of Muscle Foods

Volumn 11, Issue 2, 2000, Pages 69-84

  Redmond, G A ^a   McGeehin, B ^a   Sheridan, J J ^a   Butler, F ^b  

^a ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034413170     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2000.tb00416.x     Document Type: Article

References (38)

1. BELTRÁN, J.A., JAIME, I., CEÑA, P. and RONCALES, P. 1993. Rigor mortis development in lamb longissimus dorsi. Fleisch. 73, 62-64.
2. BENDALL, J.R. 1972. The influence of rate of chilling on the development of rigor and 'cold shortening'. In Meat Chilling - Why and How? pp. 3.1-3.6, Meat Research Institute, Langford, Bristol.
3. BENDALL, J.R. 1973. Postmortem changes in muscle. In Structure and Function of Muscle, 2nd Ed., Vol. 2, 243-251, (G.H. Bourne, ed.) Academic Press, London.
4. BENDALL, J.R. 1978. Variability in rates of pH fall and of lactate production in the muscles on cooling beef carcasses. Meat Sci. 2, 91-104.
5. BOUTON, P.E., HARRIS, P.V., SHORTHOSE, W.R. and BAXTER, R.I. 1973. A comparison of the effects of aging, conditioning and skeletal restraint on the tenderness of mutton. J. Food Sci. 38, 932-937.
6. BOWATER, F. J. 1986. The economics of modern beef chilling systems. Institute of Refrigeration Commission C2, 165-170.
7. BOWLING, R.A., DUTSON, T.R., SMITH, G.C. and SAVELL, J.W. 1987. Effects of cryogenic chilling on beef carcass grade, shrinkage and palatability characteristics. Meat Sci. 21, 67-72.
8. BOWLING, R.A., SMITH, G.C., DUTSON, T.R. and CARPENTER, Z.L. 1978. Effects of prerigor conditioning treatments on lamb muscle shortening, pH and ATP. J. Food Sci. 43, 502-507.
9. CEÑA, P., JAIME, I., BELTRÁN, J.A. and RONCALES, P. 1992. Postmortem shortening of lamb longissimus oxidative and glycolytic fibres. J. Muscle Foods 3, 253-260.
10. CROSS, H.R., WEST, R.L. and DUTSON, T.R. 1981. Comparison of methods for measuring sarcomere length in beef Semitendinosus muscle. Meat Sci. 5, 261-266.
11. CUTTING, C.L. 1973. Experiments on the condensation of atmospheric moisture on lamb carcasses. Meat Research Institute Memorandum No.9. Langford, Bristol.
12. DAVEY, C.L. and GARNETT, K.J. 1980. Rapid freezing, frozen storage and the tenderness of lamb. Meat Sci. 4, 319-322.
13. DAVEY, C.L., KUTTEL, H. and GILBERT, K.V. 1967. Shortening as a factor in meat aging. J. Food. Technol. 2, 53-56.
14. DAVIS, G.W., SMITH, G.C., CARPENTER, Z.L., DUTSON, T.R. and CROSS, H.R. 1979. Tenderness variations among beef steaks from carcasses of the same USDA quality grade. J. Anim. Sci. 49, 103-107.
15. DRANSFIELD, E. 1994. Modelling post-mortem tenderisation - V: Inactivation of calpains. Meat Sci. 37, 391-409.
16. st Int. Cong. Meat Sci. Technol., II, pp. 652-653, San Antonio, Texas.
17. GOTHARD, R.H., MULLINS, A.M., BOULWARE, R.F. and HANSARD S.L. 1966. Histological studies of postmortem changes in sarcomere length as related to bovine muscle tenderness. J. Food Sci. 31, 825-831.
18. JAIME, I., BELTRAN, J.A., CEÑA, P., LOPEZ-LORENZO, P. and RONCALES, P. 1992. Tenderisation of lamb meat: effect of rapid postmortem temperature on muscle conditioning and aging. Meat Sci. 32, 357-366.
19. JOHNSON, M.H., BIDNER, T.D., MCMILLIN, K.W., DUGAS, S.M. and HEMBRY, F.G. 1989. The effect of three temperature conditioning treatments and subcutaneous fat removal on lamb quality. J. Anim. Sci. 67, 2309-2315.
20. KOOHMARAIE, M., SHACKLEFORD, S.D., WHEELER, T.L., LONERGAN, S.M. and DOUMIT, M.E. 1995. A muscle hypertrophy condition in lamb (callipyge): characterisation of affects on muscle growth and meat quality traits. J. Anim. Sci. 73, 3596-3401.
21. LOCHNER, J.V., KAUFFMAN, R.G. and MARSH, B.B. 1980. Early postmortem cooling rate and beef tenderness. Meat Sci. 4, 227-241.
22. LOCKER, R.H. 1960. Degree of muscular contraction as a factor in the tenderness of beef. Food Res. 25, 304-309.
23. LOCKER, R.H. 1985. Cold-induced toughness of meat. In Advances in Meat Research. Volume 1: Electrical Stimulation, (A.M. PEARSON and T.R. DUTSON, eds.) pp. 1-43, AVI Publishing Co. Westport, Conn.
24. MARSH, B.B. and LEET, N.G. 1966. Studies in meat tenderness III. The effects of cold shortening on tenderness. J. Food Sci. 31, 450-459.
25. MARSH, B.B., LEET, N.G. and DICKSON, M.R. 1974. The ultrastrucrure and tenderness of highly cold-shortened muscle. J. Food Technol. 9, 141-147.
26. MCGEEHIN, B. 1998. Development of an ultra-rapid chilling system for lamb carcasses. Ph.D Thesis, University College Dublin, Dublin, Ireland.
27. MCGEEHIN, B., SHERIDAN, J.J. and BUTLER, F. 1999. Further investigations on the ultra-rapid chilling of lamb carcasses. J. Muscle Foods 10, 1-16.
28. MORGAN, J.B., SAVELL, J.W., HALE, D.S., MILLER, R.K., GRIFFIN, D.B., CROSS, H.R. and SHACKLEFORD, S.D. 1991. National beef tenderness survey. J. Anim. Sci. 69, 3274-3283.
29. O'CONNELL, J. 1986. An analysis of carcase lamb prices on the Paris market. Irish Livestock and Meat Board pp. 2-19.
30. PARRISH JR., F.C., YOUNG, R.B., MINER, B.E. and ANDERSEN, L.D. 1973. Effect of postmortem conditions on certain chemical, morphological and organoleptic properties of bovine muscle. J. Food Sci. 38, 690-698.
31. SHACKLEFORD, S.D., KOOHMARAIE, M., WHIPPLE, G., WHEELER, T.L., MILLER, M.F., CROUSE, J.D. and REAGAN, J.O. 1991. Predictors of beef tenderness: Development and verification. J. Food Sci. 56, 1130-1140.
32. SHACKLEFORD, S.D., KOOHMARAIE, M. and SAVELL, J.W. 1994. Evaluation of Longissimus dorsi muscle pH at three hours post mortem as a predictor of beef tenderness. Meat Sci. 37, 195-204.
33. SHERIDAN, J.J. 1982. Problems associated with commercial lamb washing in Ireland. Meat Sci. 6, 211-219.
34. SHERIDAN, J.J. 1990. The ultra-rapid chilling of lamb carcasses. Meat Sci. 28, 31-50.
35. SHERIDAN, J.J., MCGEEHIN, B. and BUTLER, F. 1998. Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles. J. Muscle Foods 9, 403-417.
36. SMULDERS, F.J.M., MARSH, B.B., SWARTZ, D.R., RUSSELL, R.L. and HOENECKE, M.E. 1990. Beef Tenderness and Sarcomere Length. Meat Sci 28, 349-363.
37. TARRANT, P.V. and MOTHERSILL, C. 1977. Glycolysis and associated changes in beef carcasses. J. Sci. Food Agric. 28, 739-741.
38. TAYLOR, A.A., CHRYSTALL, B.B. and RHODES, D.N. 1972. Toughness in lamb induced by rapid chilling. J. Food Technol. 7, 251-258.