Toughness in lamb induced by rapid chilling

Abstract

SummaryLamb carcasses were chilled rapidly and slowly under controlled conditions and the texture of the meat examined after cooling and after conditioning at 0°C. Sensory and objective measurements of texture showed that the rapid chilling rate induced toughness in normal lamb carcasses. Texture was in all cases significantly improved by conditioning, but the rapidly chilled samples remained undesirably tough. The tenderizing effect of conditioning was measurable by both sensory and mechanical assessments of texture, but the changes in sarcomere length were only marginal.