Very fast chilling of beef carcasses

被引:20
作者
Aalhus, JL [1 ]
Robertson, WM [1 ]
Dugan, MER [1 ]
Best, DR [1 ]
机构
[1] Agr & Agri Food Canada, Meat Res Sect, Lacombe Res Ctr, Lacombe, AB T4L 1W1, Canada
关键词
beef carcasses; rapid chilling; beef quality; tenderness;
D O I
10.4141/A01-020
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
To determine if very fast carcass chilling (VFC; approximately -1degreesC within 5 h postmortem) of beef carcasses could be achieved through blast chilling, 96 carcasses of an estimated Canada I grade were used. The right side of each carcass was assigned to blast chilling conditions of either -20degreesC (48 sides) or -35degreesC (48 sides) while the left side was assigned to control chilling conditions (2degreesC for 24 h; 96 sides). Wind speed in the blast chill tunnel was 2.32 in s(-1). Within each blast chill temperature, 12 blast-chilled sides were removed from the tunnel at each of four times (3, 5, 7 or 10 h) and chilled for the remainder of the 24-h period at 2degreesC. VFC conditions were not achieved in the deep hip region under any chilling regime, but were reached in the longissimus thoracis (LT) by approximately 6.5 h under rigorous chilling regimes (7 or 10 h of blast chilling at -35degreesC). After 6 d aging, LT muscles from sides blast chilled at -35degreesC for 10 h were more tender (22.4 vs. 29.3 N cm(-2): P = 0.004) than those from their respective control sides. When these shear forces were categorized into tender (less than or equal to 19.4 N cm(-2)), probably tender (> 19.4 less than or equal to 27.2 N cm-2), probably tough (> 27.2 less than or equal to 33.2 N cm(-2)) and tough (> 33.2 N cm(-2)) categories, there was a higher proportion of tender (25.0 vs. 0.0%) and probably tender (58.33 vs. 33.33%) shears in the -35degreesC blast-chilled sides than in the control sides (P = 0.06). However, these differences disappeared with extended aging to 21 d. Hence, the VFC advantage would be a reduction in the necessary aging time to achieve an acceptable product. The extreme chilling regime also resulted in significant reductions in cooler shrink, a slower rate of pH decline, an increased perception of marbling, darker meat colour and increased drip losses at retail. Further study of the mechanism of VFC tenderization is warranted.
引用
收藏
页码:59 / 67
页数:9
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