Contents 2.4 Conclusions 2.5 References 3 Effect of refrigeration on texture of meat 3.1 Muscle shortening 3.1.1 Mechanism of shortening 3.1.2 Preventing shortening 3. 2 Development of conditioning(ageing) 3.2.1 Mechanism of ageing 3.2.2 Prediction of tenderness 3.2.3 Consumer appreciation of ageing 3.2.4 Preslaughter factors 3.2.5 Pre-rigor factors 3.2.6 At chill temperatures 3.2.7 At frozen temperatures 3.2.8 At higher temperatures 3.3 Influence of chilling on texture 590122346789991 3.3.1 Lamb 3.3.2 Pork 3.3.3 Beef 3.4 Influence of freezing on texture 4.1 Lamb 3.4.2 Pork 3.4.3 Beef 3.5 Influence of thawing on texture 3.6 Conclusions 3.7 References 4 Colour changes in chilling, freezing and storage of meat 4.1 Meat colour 4.2 Factors affecting the colour of meat 4.2.1 Live animal 4.2.2 Chilling 4.2.3 Conditioning 4.2.4 Chilled storage 4.2.5 Freezing 4.2.6 Frozen storage 4.2.7 Thawing 1333456688 4.2.8 Retail display 4.3 Conclusions 4.4 References 5 Infiuence of refrigeration on evaporative weight loss from meat 5.1 Theoretical considerations2.4 Conclusions 40 2.5 References 41 3 Effect of refrigeration on texture of meat 43 3.1 Muscle shortening 44 3.1.1 Mechanism of shortening 45 3.1.2 Preventing shortening 49 3.2 Development of conditioning (ageing) 50 3.2.1 Mechanism of ageing 51 3.2.2 Prediction of tenderness 52 3.2.3 Consumer appreciation of ageing 52 3.2.4 Preslaughter factors 53 3.2.5 Pre-rigor factors 54 3.2.6 At chill temperatures 56 3.2.7 At frozen temperatures 57 3.2.8 At higher temperatures 58 3.3 Influence of chilling on texture 59 3.3.1 Lamb 59 3.3.2 Pork 59 3.3.3 Beef 61 3.4 Influence of freezing on texture 61 3.4.1 Lamb 62 3.4.2 Pork 63 3.4.3 Beef 63 3.5 Influence of thawing on texture 64 3.6 Conclusions 64 3.7 References 66 4 Colour changes in chilling, freezing and storage of meat 71 4.1 Meat colour 71 4.2 Factors affecting the colour of meat 73 4.2.1 Live animal 73 4.2.2 Chilling 73 4.2.3 Conditioning 74 4.2.4 Chilled storage 75 4.2.5 Freezing 76 4.2.6 Frozen storage 76 4.2.7 Thawing 78 4.2.8 Retail display 79 4.3 Conclusions 81 4.4 References 82 5 Influence of refrigeration on evaporative weight loss from meat 85 5.1 Theoretical considerations 86 vi Contents