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Rapid freezing, frozen storage and the tenderness of lamb
1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.
Meat Science
|November 8, 2011
Abstract:
Cold-shortening in pre-rigor lamb can be prevented by freezing carcasses very rapidly in less than four hours. Thaw-shortening can also be prevented by storing the carcasses for a period (> 10 days) in the frozen state (- 12°C). By this simple combination of rapid freezing and frozen storage, the hazard of toughness development from cold- and thaw-shortenings is avoided.
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