The chilling of ruminant carcass

Abstract

Biochemical processes and structural changes that occur in muscle during the first 24 hours post mortem play a major role in the final quality and flavor of the meat and are influenced by the processes of cooling the castings are subjected after slaughter. For cattle and sheep, the cold shortening is the most important factor to be considered in cooling and refrigeration processes should ensure that the muscle temperatures are not less than 10 degrees to pH 6.2. The carcass cooling spray system, which employs the application of cold water during the early part of cooling is used to control the loss of carcass weight and improve cooling by maintaining the rates of evaporation. The late cooling can be used to reduce or avoid the negative effects of cold shortening, however, restrictions on large-scale production and food safety make this method less useful in a commercial environment. Electrical stimulation of carcasses is a process that can be used to reduce cold shortening.