Very fast chilling of beef and tenderness-a report from an EU concerted action

Very Fast Chilling (VFC) in Beef is a European Union funded concerted action begun in November 1994. Scientists from the Union have met several times to review their work. Muscle is defined as VFC when it is chilled to -1 °C by 5h post mortem. The sub-zero conditions necessary will produce temperature gradients in all muscles and these give rise to considerable variation in biochemical and physical parameters. Calcium ions released by the cold within muscle fibres stimulate proteolytic action which tenderises the meat, but also stimulate contraction which toughens meat. The studies considered here suggest that a combination of proteolysis and crust freezing can produce tender beef. More research is needed into the biochemical mechanisms and pilot scale investigations could be undertaken. The early cutting and processing of the beef side would improve abattoir efficiency but VFC technique is not yet ready for full-scale industrial implementation.