Spray chilling of lamb carcasses

Brown, Tim; Chourouzidis, Kallonikos N.; Gigiel, A

doi:10.1016/0309-1740(93)90080-2

Cited by 30 publications

(22 citation statements)

References 6 publications

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“…Greer et al . (1990) and Strydom and Buys (1995) reported that spray chilling of beef carcasses did not significantly influence total plate counts of carcass surface samples, and Brown et al . (1993) reported likewise for lamb carcasses.…”

Section: Resultsmentioning

confidence: 69%

“…Compared with conventional chilling, Allen et al . (1987) reported a decrease in cooler shrink of beef sides from 1.46 to 0.32% ( P < 0.05), while Brown et al . (1993) showed a shrink reduction from 2.2 to 0.86% with intermittent spraying of lamb carcasses.…”

Section: Resultsmentioning

confidence: 96%

“…Conventional chilling resulted in a nonsignificant ( P = 0.08) increase to 3.68 log cfu/100 cm 2 , while the total plate count following spray chilling showed a significant ( P < 0.01) decrease to 3.41 log cfu/100 cm 2 compared with prechilling bacterial numbers. Although statistically significant, this observed difference is unsubstantial, because an increase of at least 1 log cycle is required before a change in bacterial count can be considered of practical importance to spoilage (Brown et al . 1993).…”

Section: Resultsmentioning

confidence: 98%

“…Previous research has demonstrated significant reductions in carcass weight loss for beef (Allen et al . 1987; Jones and Robertson 1988; Greer and Jones 1997) and lamb (Brown et al . 1993).…”

Section: Introductionmentioning

confidence: 86%

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MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Janz

Aalhus

2006

Journal of Muscle Foods

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Spray chilling effectively controls shrink loss during cooling of beef and lamb carcasses. Because subcutaneous fat distribution in bison is nonuniform over the carcass surface, spray chilling may be beneficial for this species as well. We examined the effect of four 60‐s spray cycles/h for 8 h at 2C on bison carcass bacteriology and shrink loss. Longissimus muscles were removed 24 h postmortem and stored in vacuum packages for up to 6 weeks, with retail display for 0–9 days following each storage period. Spray chilling reduced (P < 0.01) cooler shrink loss from bison carcasses. Meat quality, bacteriology and odor acceptability were not substantially affected by chilling treatment; however, retail display of aerobically packaged bison steaks was severely limited by early discoloration, an effect exaggerated where the meat was subject to any period of storage. Further investigation of suitable alternatives for handling and merchandising bison meat should be investigated.

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Section: Resultsmentioning

confidence: 69%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 86%

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MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Janz

Aalhus

2006

Journal of Muscle Foods

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“…Fatores inerentes ao animal, como sexo (Jeremiah et al, 1991;Dransfield et al, 1990), raça (Sanz et al, 1996;Whipple et al, 1990), estação do ano (Brown et al, 1993), peso de abate (Jeremiah et al, 1998) e idade (Varnham & Sutherland, 1995;Ono et al, 1984), também podem influenciar a qualidade do produto final.…”

Section: Introductionunclassified

Influência da castração e da idade de abate sobre as características subjetivas e instrumentais da carne de cordeiros Corriedale

Rota

Osório

et al. 2006

R. Bras. Zootec.

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RESUMO -Este trabalho foi realizado com o objetivo de avaliar o efeito da castração e da idade de abate sobre as características subjetivas e instrumentais da carne de cordeiros Corriedale criados em condições extensivas de pastagem natural. Foram utilizados 60 cordeiros machos (30 não-castrados e 30 castrados) abatidos no ano de 2003, aos 120, 210 e 360 dias de idade, nos meses de fevereiro, maio e outubro, respectivamente. As avaliações da carne foram realizadas no músculo Longissimus dorsi. Pela análise da variância, verificou-se que não houve efeito da interação castração × idade de abate nas características estudadas. Foi encontrada significância para a idade de abate nas características subjetivas espessura de gordura de cobertura e marmoreio (os índices foram mais baixos nos animais mais velhos) e em todas as características instrumentais avaliadas, principalmente maciez, que diminuiu com o aumento da idade de abate. O efeito da castração foi significativo somente no componente de cor L*. A qualidade da carne foi similar entre cordeiros Corriedale castrados e não-castrados criados extensivamente em pastagem natural, entretanto, a idade de abate influenciou a qualidade da carne, que foi melhor nos animais abatidos aos 120 dias.Palavras-chave: cor, maciez, ovinos, pH, qualidade Effects of castration and slaughtering age on the subjective and instrumental characteristics of meat from Corriedale lambs ABSTRACT -The objective of this trial was to evaluate the effects of castration and slaughtering age on subjective and instrumental characteristics of meat from Corriedale lambs raised on native pasture. Sixty male lambs (30 castrated and 30 intact) slaughtered at 120, 210 and 360 days of age were used in this experiment. The Longissimus dorsi muscle was used for all meat evaluations and analysis. No significant castration × slaughtering age interaction was observed for the studied variables. A significant slaughtering age effect was found for meat fat thickness and marbling, which had lower scores in animals slaughtered at more advanced age as well as for all instrumental characteristics of the meat, mainly tenderness that was reduced in older lambs. However, a significant castration effect was observed only for meat color (brightness according to the CIELAB system). It can be concluded that meat quality from Corriedale lambs grazing native pasture was not affected by castration. Slaughtering age affected meat quality with lambs slaughtered at 120 days of age showing the best results.Key Words: color, pH, quality, sheep, tenderness IntroduçãoA atual expansão na demanda de consumo de carne de cordeiro viabiliza economicamente a ovinocultura, impulsionando o setor a incrementar sua eficiência produtiva. Entretanto, com um mercado consumidor cada vez mais exigente, o produtor busca alternativas para ampliar a oferta, diminuindo a estacionalidade, com carne de qualidade, padronizada e certificada. Para atender às exigências do mercado consumidor, que, por sua vez, é diversificado e passível de mudanças, o setor pro...

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Primary chilling of red meat

James¹,

James²

2002

Meat Refrigeration

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Spray chilling of lamb carcasses

Cited by 30 publications

References 6 publications

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

MEAT QUALITY, BACTERIOLOGY AND RETAIL CASE LIFE OF BISON LONGISSIMUS LUMBORUM FOLLOWING SPRAY CHILLING

Influência da castração e da idade de abate sobre as características subjetivas e instrumentais da carne de cordeiros Corriedale

Primary chilling of red meat

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