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Résumé :
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The 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 up to 8 days. Samples were taken at 2, 6 and 9 days postmortem for sarcomere length, Warner-Bratzler shear force and sensory analysis. Carcasses were visually appraised at 2, 6 and 9 days postmortem for fat color, flank color, visible vein color, wetness and overall acceptability. Carcasses chilled at -20C had significantly higher Warner-Bratzler shear force values than the other chilling treatments at 2 and 6 days but not at 9 days postmortem. No difference (P > 0.05) was found in Warner-Bratzler shear force or sensory tenderness between any of the treatments by 9 days postmortem. Carcasses did not differ (P > 0.05) in fat color, flank color or overall acceptability at any stage postmortem. Carcasses chilled at -20C had slightly darker (P
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