The effect of applying a rinse and chill procedure to lamb carcases immediately post-death on meat quality?

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Abstract

The current study examined the effect of vascular rinsing lamb carcases (Rinse & Chill®) with a commercially available isotonic substrate solution (98.5% water; balance: glucose, polyphosphates, and maltose) at 14 °C. Thirty, lamb carcases were randomly allocated to receive either the solution (n = 15) 25 min post slaughter on a slaughter line or no solution (n = 15). There was no apparent effect on the rate of pH decline due to infusion or muscle shortening of the M. longissimus thoracis et lumborum (LL), but there was a more than 50% reduction in toughness (lower shear force) of the LL due to infusion. Infusion resulted in lighter (L*), yellower (b*) LL and this effect was maintained during simulated colour display. There was no impact on redness (a*) of the LL and in fact a critical consumer threshold for redness was not breached on average for infused or non-infused LL. There was no evidence of elevated levels of metmyoglobin formation or lipid oxidation.
Original languageEnglish
Pages (from-to)124-127
Number of pages4
JournalMeat Science
Volume134
DOIs
Publication statusPublished - Dec 2017

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