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

@article{Jacob2012RapidTO,
  title={Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures.},
  author={Robin H Jacob and Katja Rosenvold and Michael North and Robert Kemp and Robyn Dorothy Warner and Geert H Geesink},
  journal={Meat science},
  year={2012},
  volume={92 1},
  pages={16-23}
}
A study was undertaken to determine whether variations within the defined temperature-by-time profile for very fast chilling (VFC), might explain variations in tenderness found with VFC. Loins from 32 lambs were subjected to one of five cooling regimes; defined by the average temperature between the meat surface and centre reached at a specific time post mortem. These were: -0.3 °C at 22 h (Control), 2.6 °C at 1.5 h (Fast(supra-zero)), 0.7 °C at 5.5 h (Slow(supra-zero)), -1.6 °C at 1.5 h (Fast… CONTINUE READING

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