Abstract
Cold-shortening in pre-rigor lamb can be prevented by freezing carcasses very rapidly in less than four hours. Thaw-shortening can also be prevented by storing the carcasses for a period (> 10 days) in the frozen state (− 12°C). By this simple combination of rapid freezing and frozen storage, the hazard of toughness development from cold- and thaw-shortenings is avoided.
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