Electrical stimulation extends the time limits for very fast chilling of lamb loins

Abstract

Context: Very fast chilling (VFC) involves cooling meat to approximately-1°C before the onset of rigor, and offers potential benefits compared with conventional chilling that include accelerated tenderisation, improved shelf life and reduced inventory costs. However, the practical difficulties of achieving the required temperature profile prevents adoption of VFC commercially. Aims: The objective of this study was to determine if electrical stimulation could be a way of making VFC easier to achieve for lamb meat. The hypothesis tested was that electrical stimulation would reduce the rate of chilling required with very fast chilling by accelerating the rate of pH decline post-mortem. Methods:..