Effect of chilling on lamb tenderloin




Ásbjörn Jónsson, Óli Þór Hilmarsson, Valur Norðri Gunnlaugsson

Supported by:

Agricultural Contracts Executive Committee


Óli Þór Hilmarsson

Project Manager

Effect of chilling on lamb tenderloin

In recent years, cooling in slaughterhouses has increased significantly. Therefore, cooling in meat is faster. The speed of cooling has a great influence on the quality of meat. The refrigeration must follow the process of freezing to death in such a way that the meat quality is as high as possible, and it is therefore important to control the refrigeration process. Too fast cooling or freezing of lamb shortly after slaughter can cause cooling in the meat and the result is stiffer meat. The main objective of the project was to study the texture properties (tenderness) in lamb meat at different refrigeration temperatures and time in the slaughterhouse. Temperature measurements were performed in dilka carcasses in the slaughterhouse of slaughterhouses at different air temperatures. Samples were taken from the vertebral body dilka carcasses after varying lengths of presence in the meat hall, and they were frozen. Texture measurements were then performed on the samples to assess the effect of cooling on the muscle. The results of this study showed that meat stored in a meat hall and frozen the same day (after 4-5 hours) was stiffer than meat that had a longer cooling time in a meat hall. The project was carried out by Matís employees and funded by the Agricultural Contracts Executive Committee.

In recent years chilling in abattoirs has increased significantly and, furthermore, chilling in meat has become more rapid. The chilling rate has great effects on the quality of meat. The chilling has to correlate with rigor mortis to gain the best quality of the meat. A too rapid chilling or freezing of the meat shortly after slaughtering will cause cold shortening in the meat and the result is tough meat. The main object of the project was to study the textural properties of lamb meat at different chilling conditions and time in abattoirs. Samples were taken from the M. longissimus after different storage in the chilling room, and frozen. Measurements of textural properties were performed on the samples to estimate the impact of chilling of the muscle. The results indicated that meat stored for a short time in the chilling room and then frozen the same day (after 4 -5 hours) was tougher than meat stored for longer time in the chilling room. The project was done by employees of Matís and sponsored by the Ministry of agriculture.

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