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Effects of ultra-rapid chilling and electrical stimulation on the tenderness of lamb carcass muscles
J. Sheridan ; B. Mac Geehin | 1998Forty lambs were slaughtered in chilling experiments which used air temperatures of 4°C and -20°C. Low voltage electrical stimulation was used on 20 of the carcasses. Tenderness assessment was done on leg carcass muscles (M. Biceps femoris, M. G[...]
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J. Sheridan ; D. Mcdowell | 1998Recent times have seen the emergence of a number of new or emerging pathogens. Research is needed to establish the mechanisms underlying their emergence in foods, and their interactions with traditional food production processes. The paper revie[...]
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B. Mac Geehin ; J. Sheridan ; F. Butler | 1999Commercial chilling methods of lamb have taken account of the possibility of cold-shortening and so rapid chilling rates, in the absence of electrical stimulation, have not been used. The effects of three chilling regimens (conventional, interme[...]
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J. Sheridan | 1998This paper is concerned with processes and procedures involved in the contamination of beef, lamb and pork carcasses during slaughter. The hides of beef and the fleece of sheep are major sources of carcass contamination. The spread of pathogens [...]
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A. Doherty ; C. Mac Mahon ; J. Sheridan | 1998
article/chapitre/communication
G. Redmond ; B. Mac Geehin ; J. Sheridan ; F. Butler | 2000The effects of different chilling rates on the visual attributes of lamb carcasses and the tenderness of lamb chops were investigated. Carcasses (n=72) were chilled at -20C, -10C, -4C or +4C. After chilling all carcasses were stored at +4C for u[...]
