Abstract
A study was undertaken to determine whether variations within the defined temperature-by-time profile for very fast chilling (VFC), might explain variations in tenderness found with VFC. Loins from 32 lambs were subjected to one of five cooling regimes; defined by the average temperature between the meat surface and centre reached at a specific time post mortem. These were: −0.3°C at 22h (Control), 2.6°C at 1.5h (Fastsupra-zero), 0.7°C at 5.5h (Slowsupra-zero), −1.6°C at 1.5h (Fastsub-zero) and −2.3°C at 5.5h (Slowsub-zero), respectively. Shear force values considered very tender by consumers (less than 50N, MIRINZ tenderometer) were found 2days post mortem in Fastsub-zero loins only. Both time and temperature at the end of the cooling period contributed to variations in shear force. To achieve low shear force, the loins needed to be cooled to less than 0°C at 1.5h post mortem.
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