Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures

Meat Science

Volumn 92, Issue 1, 2012, Pages 16-23

  Jacob, Robin ^a   Rosenvold, Katja ^b   North, Michael ^b   Kemp, Robert ^b   Warner, Robyn ^c,e   Geesink, Geert ^d  

^a DEPARTMENT OF AGRICULTURE AND FOOD WESTERN AUSTRALIA   (Australia)

^b RUAKURA RESEARCH CENTRE   (New Zealand)

^c CSIRO   (Australia)

^d UNIVERSITY OF NEW ENGLAND   (Australia)

^e DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Lamb meat; Tender; Very fast chilling

Indexed keywords

COOLING REGIMES; LONGISSIMUS; POST MORTEM; SHEAR FORCE; SPECIFIC TIME; SUB-ZERO TEMPERATURES; TENDER;

THERMAL PROCESSING (FOODS);

OVIS ARIES;

ANIMAL; ARTICLE; COLD; CONSUMER; FOOD HANDLING; HUMAN; MEAT; MECHANICAL STRESS; METHODOLOGY; SHEEP; SKELETAL MUSCLE;

ANIMALS; COLD TEMPERATURE; CONSUMER SATISFACTION; FOOD HANDLING; HUMANS; MEAT; MUSCLE, SKELETAL; SHEEP; STRESS, MECHANICAL;

EID: 84861337043     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.03.015     Document Type: Article

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