Jones S D, Robertson W M
Red Meat and Beef Production Section, Agriculture Canada, Research Station, Lacombe, Alberta, Canada T0C 1S0.
Meat Sci. 1988;24(3):177-88. doi: 10.1016/0309-1740(88)90076-9.
After slaughter, alternate beef carcass sides (left, right) were allocated to an intermittent spray-chilling cooling treatment using water (4 cycles per hour; 60 s/cycle) and conventional air chilling (1-2°C; air velocity 0·5 m/s), or conventional air chilling only. Experiments 1, 2, and 3 (n = 19, 26 and 16 carcasses) involved spray-chilling for 4, 8, 12 h in shrouded sides, whereas experiment 4 (n = 16 carcasses) involved 8 h of spray-chilling in unshrouded sides. At 24 h post-slaughter all sides were ribbed (12 13 th ribs ), and assessed for meat and fat colour. Half the treatment and control sides in each experiment were aged for 6 days, while the boneless ribs and inside rounds were removed from the remaining sides, vacuum packaged and held for 6 days. After 6 days of storage, retail packs of rib steaks and round roasts were prepared and assessed for colour and drip losses over a 4-day period. Spray-chilling significantly reduced carcass shrinkage at 24 h post slaughter in experiments 1-4 by 0·48, 0·69, 0·89 and 1·48%, respectively. After 6 days of cooler storage, spray-chilling significantly reduced carcass shrinkage in experiments 3 and 4 only (0·47 and 0·94%). Weight and drip losses for vacuum packaged ribs and inside rounds were not influenced by spray-chilling over 6 days of storage. Spray-chilling had no influence on rate of pH decline, but reduced loin and round muscle temperatures by 1-2°C. Loin eye muscle colour and shear force were not affected by treatment, but in experiments 2, 3 and 4, fat colour was significantly lighter in spray-chilled compared to conventionally chilled sides. Colour changes and drip losses in retail packs over 4 days for rib steaks and round roasts were not related to spray-chilling. It was concluded that spray-chilling could provide a moderate reduction in carcass shrinkage during cooling without having a detrimental influence on muscle quality.
屠宰后，将牛胴体的左右半边交替分配至间歇式喷淋冷却处理（用水，每小时4个循环，每个循环60秒）和传统空气冷却（1-2°C，风速0.5米/秒），或仅进行传统空气冷却。实验1、2和3（分别有19、26和16个胴体）涉及在有遮蔽的半边进行4、8、12小时的喷淋冷却，而实验4（有16个胴体）涉及在无遮蔽的半边进行8小时的喷淋冷却。屠宰后24小时，所有半边都进行了肋部切割（第12至13根肋骨），并对肉和脂肪颜色进行评估。每个实验中一半的处理组和对照组半边进行6天的熟成，而从其余半边取出去骨的肋骨和内圆肉，真空包装并保存6天。储存6天后，制备肋排牛排和圆烤牛肉的零售包装，并在4天内对颜色和滴水损失进行评估。在实验1-4中，喷淋冷却在屠宰后24小时显著减少了胴体收缩，分别减少了0.48%、0.69%、0.89%和1.48%。在冷藏6天后，喷淋冷却仅在实验3和4中显著减少了胴体收缩（分别为0.47%和0.94%）。在6天的储存期内，真空包装的肋骨和内圆肉的重量和滴水损失不受喷淋冷却的影响。喷淋冷却对pH值下降速率没有影响，但使腰部和腿部肌肉温度降低了1-2°C。腰部眼肌颜色和剪切力不受处理影响，但在实验2、3和4中，与传统冷却的半边相比，喷淋冷却的半边脂肪颜色明显更浅。肋排牛排和圆烤牛肉零售包装在4天内的颜色变化和滴水损失与喷淋冷却无关。得出的结论是，喷淋冷却可以在冷却过程中适度减少胴体收缩，而不会对肌肉品质产生不利影响。
