Lamb Tenderness Research Articles

Postmortem Treatment Effects on Lamb Shrinkage, Bacterial Counts and Palatability

Three experiments involving 214 lamb carcasses were conducted to determine the effects of elevated chilling temperature, carcass drying, wrapping in polyvinyl chloride (PVC) film and bacteriostatic agents on shrinkage, bacterial counts and palatability traits. Chilling of lamb carcasses at 16 C for 24 hr immediately postmortem was associated with increased (P<05) tenderness, but was accompanied by increased (P<05) bacterial growth. High velocity air drying decreased (P<05) bacterial counts, but increased (P<05) postmortem shrinkage. Use of PVC film was associated with reduced (P<05) shrinkage and improved carcass appearance, but also with increased (P<05) bacterial growth. Dilute solutions (.02%) of chlorine effected a two log sub 10 reduction in bacterial counts on unwrapped lamb carcasses, yet had no effect on the flavor of cooked chops. Bacteriostatic agents were most effective in reducing bacterial counts when they were applied to carcasses immediately postmortem; however, decontamination after 7 days of 0 C cooler storage resulted in a one log sub 10 reduction in bacterial counts. Elevated temperature (16 C) chilling of lamb carcasses is feasible for enhancing lamb tenderness without increasing bacterial counts, if the carcasses are rinsed immediately after slaughter with a .02% chlorine solution. Use of bacteriostatic agents on lambs wrapped with PVC film in an attempt to simultaneously curtail microbial growth and shrinkage did not result in consistent decreases in bacterial counts.

Flavor and Tenderness of Lamb as Influenced by Age

Flavor and Tenderness of Lamb as Influenced by Age