Optimising a rapid chilling system for lamb carcasses Original Research Article

12 rapid chilling treatments using different air speeds, temperatures and durations of the initial rapid chilling stage were tested to optimise rapid chilling of lamb in terms of weight loss and tenderness. Results showed that there was a linear increase in weight loss with chill temperature. Shear force values increased with chill duration. There was a linear increase in day 5 tenderness scores with chill temperature. Overall the results showed that rapid chilling for 2.5 h using air speed of 0.5 m s−1 and a temperature of −20°C gave the best results overall in terms of reducing evaporative weight losses and maintaining tenderness.