Abstract
The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2°C for 24h), ultra-fast (−20°C for 3.5h then 2°C until 24h post mortem) and slow chilling (12°C for 7h then 2°C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments.
Published Version
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