Brown T, Chourouzidis K N, Gigiel A J
Food Refrigeration and Process Engineering Research Centre, University of Bristol, Churchill Building, Langford, Bristol, UK, BS18 7DY.
Meat Sci. 1993;34(3):311-25. doi: 10.1016/0309-1740(93)90080-2.
Two spray-chilling treatments were developed to improve appearance and reduce weight loss during lamb chilling. Rates of cooling and weight loss and meat quality were compared to conventionally chilled carcasses. The first treatment was an intermittent spray during the first 3 h of chilling. The second consisted of only two sprays at 2 h and 10 h post mortem. The conventional control was a two-stage process, with air at 10°C and 1 m/s up to 10 h post mortem, followed by air at 0°C and 1 m/s for a further 14 h. Both treatments significantly reduced weight loss at 24 h post mortem compared to conventional, from 2·20% to 0·86% and 1·20%, respectively. During a further 4 days storage, the savings were maintained, with weight losses being 3·97%, 2·97% and 3·19%, respectively. There were small (<1 h) but significantly reductions in the cooling times of spray-chilled loins and legs, attributed to sustained evaporative cooling of the continually wetted surfaces. No effects on texture or drip loss and only slight effects on surface lean and fat colour were found. Variation in texture between animals within treatments was far greater than between treatments and could not be accounted for by variations in cooling rates.
开发了两种喷淋冷却处理方法，以改善羔羊冷却过程中的外观并减少失重。将冷却速率、失重情况和肉质与传统冷却的胴体进行了比较。第一种处理方法是在冷却的前3小时进行间歇喷淋。第二种处理方法是在宰后2小时和10小时仅进行两次喷淋。传统对照是一个两阶段过程，宰后10小时内采用10°C、风速1 m/s的空气，随后在0°C、风速1 m/s的空气中再处理14小时。与传统方法相比，两种处理方法在宰后24小时均显著降低了失重，分别从2.20%降至0.86%和1.20%。在接下来的4天储存期内，失重情况保持在较低水平，分别为3.97%、2.97%和3.19%。喷淋冷却的腰肉和腿肉的冷却时间有小幅（<1小时）但显著的缩短，这归因于持续湿润表面的持续蒸发冷却。未发现对质地或滴水损失有影响，对表面瘦肉和脂肪颜色仅有轻微影响。各处理组内动物之间的质地差异远大于不同处理组之间的差异，且无法用冷却速率的差异来解释。
