J. Anim Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Hippe, C. L.
Right arrow Articles by Russell, W. C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Hippe, C. L.
Right arrow Articles by Russell, W. C.

Journal of Animal Science, Vol 69, Issue 1 178-183, Copyright © 1991 by American Society of Animal Science

JOURNAL ARTICLE

Effect of spray-chilling on quality of beef from lean and fatter carcasses

C. L. Hippe, R. A. Field, B. Ray and W. C. Russell
University of Wyoming, Laramie 82071.

Carcasses from five trim cows and five choice steers were used to study the effects of spray-chilling on cooler shrink, chill rate, purge loss from vacuum-packaged cuts, cook loss, shear values and bacterial growth. Spray-chilling reduced cooler shrink but had no effect on chill rate, purge loss from vacuum-packaged cuts, cook loss or shear values. Aerobes, facultative anaerobes, aerobic psychrotrophs, facultative anaerobic psychrotrophs and lactic acid bacteria all tended to be higher on rounds from spray-chilled sides. Leaner (and lighter) cow carcasses chilled faster and had lost a higher percentage of their weight at 24 h than fatter and heavier steer carcasses. The leaner carcasses had higher bacterial counts initially and throughout storage. This difference may have been due to differences in the level of initial contamination during dressing and not due to the carcasses' leanness. Purge-weight loss for each carcass increased and cooking weight loss decreased with increased storage times, making the total weight loss from meat aged 5 vs 10 wk similar.




HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1991 by the American Society of Animal Science.