Delayed Chilling of Lamb - A Review

Area of Science:

• Meat science
• Food technology
• Animal science

Background:

• Muscle shortening due to cold shock or enzymatic action reduces meat tenderness.
• Food safety concerns promote rapid chilling of meat post-mortem.
• Factors like electrical stimulation and fatness also influence meat tenderness.

Purpose of the Study:

• To evaluate the impact of chilling practices on lamb meat tenderness.
• To investigate the relationship between delayed chilling and improved meat tenderness.
• To understand the role of enzymatic activity in meat tenderization.

Main Methods:

• Review of existing scientific evidence on meat chilling and tenderness.
• Analysis of factors influencing muscle shortening and enzymatic action.
• Correlation studies between chilling delay, enzyme activity, and lamb tenderness.

Main Results:

• Immediate chilling, while emphasizing food safety, is detrimental to lamb tenderness.
• Delayed chilling positively influences enzymatic activity, leading to more tender meat.
• Enzymatic action and muscle shortening are key determinants of meat tenderness.

Conclusions:

• Delayed chilling is a crucial factor for enhancing lamb meat tenderness.
• Current food safety practices of rapid chilling may need re-evaluation for optimal meat quality.
• Understanding the interplay between chilling, enzymes, and muscle physiology is vital for meat production.