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Rapid Chilling of Beef Carcasses Utilizing Ammonia and Cryogenic Systems: Effects on Shrink and Tenderness

Armour and Company², Oak Brook, Illinois 60521

Abstract

Rapid chilling was employed to determine effects on beef carcass shrink and on tenderness. Three experiments were conducted and included: (1) an ammonia-mechanical system, (2) a cryogenic liquid air system, and (3) a combination ammonia-liquid air system. Control sides were chilled in the plant chill cooler. Temperatures during rapid chilling were reduced to below 10C within 4 to 6 hr. after slaughter in the rib, but 17 to 18 hr. was required for the round. Carcass shrink during the 24-hr, chilling period was reduced to 0.3 to 0.46% by rapid chilling. Rapid chilling techniques induced small but measurable cold shortening in the muscles tested. The cold shortening was also associated with some toughening in the longissimus (9 to 16% as measured by shear force and shear work). Cold shortening and meat toughening were not as marked in the muscles of the round (2 to 7% increase in shear force and shear work). This toughening effect should be considered as a major factor in evaluating the merits of adopting more rapid chilling techniques.

¹ Present address: 136 Robin Hill Drive, Napierville, Illniois, 60540.

² Food Research Division.