Effect of Carcass Chilling on the Palatability Traits and Safety of Fresh Red Meat

Abstract

Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.

Carcass and Meat Characteristics of Bulls from Arsi, Boran, Harar and Holstein Frisian Crosses Cattle Breeds Finished under Similar Level of Concentrate Supplementation

“…Weight loss during carcass chilling is a significant economic consideration for the red meat industry [28]. Chilling loss within 24 hrs was not affected by age…”

Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat

“…Due to the faster decrease of carcass surface temperature, very fast chilling can reduce evaporative losses and improve the economic effectiveness in meat industry (McGeehin et al, 2002). The chilling rate of carcass is recognized as an important hazard control point for abattoirs, and the faster freezing rate showed stronger inhibition of microbial proliferation (Zhang et al, 2019).…”

“…Carcass must be chilled immediately after slaughter and dressing to ensure quality and safety ( Buncic et al, 2014 ; Nychas et al, 2008 ). Apart from the conventional chilling and fast chilling, spray chilling, multistep chilling and very fast chilling are also applied in modern meat production enterprises ( Zhang et al, 2019 ). Very fast chilling can be recognized as a special chilling technology which demands the temperature of muscle should be chilled to −1°C within 5 h after slaughter ( Joseph, 1996 ).…”

Various Methods of Chilling and High-Voltage Electrical Stimulation Applied in Sustainable Beef Production Systems

“…In practice, however, too slow or too fast chilling of carcasses may result in their deteriorated quality. Therefore, great caution should be exercised when choosing the right chilling method (Braden, 2013; Zhang et al 2019). An adverse technological phenomenon that can occur during rapid meat chilling is the cold shortening .…”

“…Research trends in the field of combining various red meat cooling systems with available techniques to improve its quality are still investigated (Zhang et al 2019). They are also in the focus of interest of entrepreneurs who are obliged to implement the concept of sustainable development of meat production (Pagan, Renouf, & Prasad 2002; Ramirez, Patel, & Blok, 2006; Pimentel et al 2008; Song, Wang & Ma, 2019).…”