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Carcass posture and tenderness in frozen lamb
Author(s) -
Davey C. L.,
Gilbert K. V.
Publication year - 1974
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740250807
Subject(s) - tenderness , toughening , zoology , materials science , toughness , medicine , surgery , biology , composite material
Abstract Toughness in lamb is determined by the extent of cold shortening occurring during chilling, and thaw shortening induced during cooking. Cold shortening sufficient to cause toughening is avoided by placing pre‐rigor carcasses in a standing posture. Muscles are then largely restrained from shortening, though stimulated to do so by cold. Thaw shortening with its potential to toughen is eliminated as a problem merely by holding frozen lamb in storage (‐12 ºC) for 20 days or more. These techniques for avoiding cold and thaw shortening can be compounded to form the basis of a simple processing method ensuring a uniform and high degree of tenderness, while still involving early freezing after slaughter. Carcasses are placed in a standing posture after dressing to prevent cold shortening during freezing. They are then held in frozen storage for a period to eliminate the possibility of thaw‐rigor shortening on cooking.