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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[...]
article/chapitre/communication
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[...]
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[...]
