The Shear Force of Very-Rapidly Chilled Lamb 1: The Effect of Carcass Splitting (original) (raw)
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Measuring the shear force of lamb meat cooked from frozen samples: comparison of two laboratories
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The tenderness of 160 samples of m. longissimus thoracis et lumborum (LL) from 40 sheep carcasses was measured at two laboratories, 80 samples per laboratory, with two ageing times (0 and 5 days). The samples were all cooked from frozen and then measured on the same type of machine, a Lloyd Texture analyser with a Warner–Bratzler-type shearing blade attached to give a shear force value for each sample. Shear force results were natural log-transformed and the analysis showed that there was a significant (P < 0.001) effect of ageing on shear force and a significant (P = 0.01) difference between the laboratories. Thus, on equivalent samples, Laboratory B produced shear force results 0.78 times those for Laboratory A. There was no significant (P > 0.05) effect of ageing on cooking loss, but there was a significant (P < 0.05) difference between the laboratories. On equivalent samples, Laboratory B produced lower cooking loss results (expressed as a percentage), on average by 3.1...
The ultra-rapid chilling of lamb carcasses
Meat science, 1990
Experiments were carried out on the effects of chilling lamb carcasses very rapidly in a pre-rigor condition. The chilling regime which was finally used was to cool the carcasses at an ambient temperature of -20°C and an air speed of 1·5 m/s for 3·5 h. Examination of striploins from carcasses subjected to this chilling regime showed that, after 7 day's storage, the meat was as tender as that from carcasses which had been conventionally chilled at 4°C for 24 h There were significant reductions in weight loss as a result of ultra rapid chilling, compared to conventionally chilled carcasses. The reductions obtained after 24 h varied between 0·8 and 0·9%, depending on whether the carcasses were washed or unwashed.
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Journal of Food Engineering, 2002
12 rapid chilling treatments using different air speeds, temperatures and durations of the initial rapid chilling stage were tested to optimise rapid chilling of lamb in terms of weight loss and tenderness. Results showed that there was a linear increase in weight loss with chill temperature. Shear force values increased with chill duration. There was a linear increase in day 5 tenderness scores with chill temperature. Overall the results showed that rapid chilling for 2.5 h using air speed of 0:5 m s À1 and a temperature of )20°C gave the best results overall in terms of reducing evaporative weight losses and maintaining tenderness. Ó
Effect of Rapid Chilling and Pelvic Suspension on Meat Quality of Longissimus dorsi Muscle of Lamb
Kafkas Universitesi Veteriner Fakultesi Dergisi, 2014
The objective of this study was to examine the effect of rapid (RC) and conventional (CC) chilling with achilles (AS) and pelvic (PS) suspension on the meat quality of M. Longissimus dorsi. Twenty lamb carcasses were randomly allocated immediately prior to slaughter to the two experimental groups which were subjected to four different treatments. In the first group, carcasses were suspended from the Achilles tendon. Right sides (RC/AS; n=10) were rapidly chilled, while the left sides (CC/AS; n=10) were conventionally chilled. In the second group, the carcasses were re-hanged from the pelvic bone. Right sides (RC/PS; n=10) were rapidly chilled whilst the left sides (CC/PS; n=10) were conventionally chilled. Meat quality was evaluated by measuring the water holding capacity (WHC), cooking loss (CL), surface colour and shear force (SF). As a result, CC accelerated the rate of pH decline while RC increased the temperature decline. RC reduced CL and WHC values. PS had no impact on WHC, CL and color of steaks, but decreased the SF values on the 7 th days of post-mortem. In conclusion; PS is a useful method for improving tenderness during storage period and the disadvantageous effect of RC on SF could be equalized by using PS.
Meat Science
The temperature when the pH=6.0 (temp@pH6) impacts on the tenderness and eating quality of sheep meat. Due to the expense, sarcomere length is not routinely measured as a variable to explain variation in shear force, but whether measures such as temp@pH6 are as useful a parameter needs to be established. Measures of rigor onset in 261 carcases, including the temp@pH6, were evaluated in this study for their ability to explain some of the variation in shear force. The results show that for 1 day aged product combinations of the temp@pH6, the pH at 18 °C and the pH at 24 h provided a larger reduction (almost double) in total shear force variation than sarcomere length alone, with pH at 24 h being the single best measure. For 5 day aged product, pH at 18 °C was the single best measure. Inclusion of sarcomere length did represent some improvement, but the marginal increase would not be cost effective.
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Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling rigor mortis and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter. Ten pairs of ram lamb twins were selected, and one of each pair was slaughtered at the large-scale abattoir and the other at the small-scale abattoir. Carcass weight, conformation, fatness, pH and temperature were recorded. Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, Warner–Bratzler shear force and sensory attributes. For meat quality attributes, the only differences were found in meat colour L* (lightness; p = 0.0073), sensory attribute “appearance colour” (p ...
International Journal of Food Science & Technology, 2007
The effect of air temperatures, velocities and wrapping on the thawing time, weight change, appearance and change in bacterial numbers was studied on 20 kg lamb carcasses. The optimal condition for thawing wrapped lambs in 24 h was to use air at 10°C and 0.75 m/s and for unwrapped lambs 7.5"C and 0.75 m/s. Changes in bacterial numbers for these conditions were insignificant.