The potential of using very fast chilling systems for processing [PSHIP.150.11E]
| Project start date: | 23 November 2007 |
| Project end date: | 30 October 2008 |
| Publication date: | 01 December 2008 |
| Project status: | Completed |
| Livestock species: | Sheep, Lamb, Grassfed cattle, Grainfed cattle |
| Relevant regions: | National |
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Summary
Very fast chilling (VFC) is defined in the literature as reducing meat temperature to 0C within 5 hours of slaughter. Previous research in Europe demonstrated that VFC can result in meat of acceptable tenderness, but problems with consistency have prevented adoption by industry.
These projects investigated ways to improve the consistency of tenderness from VFC. Findings suggested that consistent tenderness could be achieved using VFC and there were several options to do this. Cost benefit analyses showed that adoption of VFC was likely to be economically favourable and that more research into VFC was warranted to facilitate adoption by the Australasian red meat industry.
While several methods of very fast chilling were trialled, to date none of these have been commercially viable, or resulted in conistent improvement on eating quality.
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| Project manager: | Dean Gutzke |
| Primary researcher: | Department of Primary Ind Regional |
