Delayed Chilling of Lamb - A Review

Shortening of muscles by cold shock, enzymatic action, or both is a major cause of reduced meat tenderness. While chilling and enzymatic actions are highly correlated to tenderness, electrical stimulation and fatness are other factors which influence the tenderness. Emphasis on safety in foods has led to the belief that meat should be cooled as quickly as possible after death. However, evidence to be considered in this review shows that this practice of immediate chilling is in direct opposition to tenderness in lamb. Instead, delay in chilling improves tenderness by influencing factors such as enzyme activity.