346 Index rigor mortis 25-6 and conditioning 56-8 and drip loss 24, 25 nd fre. egislation 99. 251 nd shelf-life of and rebreaking 180-2 nd water balance 28 in retail displays 231-2, 242-3 road/rail transportation 193-202 245-6.247 eutectic plate cooling systems 194-5 and rigor mortis 25-6 journey times 197 slicing temperatures 150-1 ing syste storage temperature 6-11, 209-10 1945 mechanical refrigeration units 194 in the home 256-61 ee also delivery vehicles and texture 59-64 see also air temperature; chilled salmonella 231. 25. storage: frozen storage salt diffusion 13 tempering 149-55, 178-87 arcolemma 22 178 pment requirements cuttin usages131,148,179,211 ea transportation 191-3 shelf-life 4-12 of beef 192 ingle-stage 152 of lamb 192 thermophysical properties of meat relative humidities 11-12 nd rigor mortis 5 2 storage temperature 6-11 tensile strength 180 surface contamination 5-6 texture 43- tissue sterility 4 of beef434.61.634 see also retail displays calpain-tenderness model 51 shopping habits 25 and carcass grade 54 ide weight see carcass weight slow freezing 137-9 electrical stimulation(ES) see also rate of freezing treatments 50.56 smoking 220 and solar radiation 202 of lamb59,62-3,114-15 specific heat 273, 274-6 and marbling 54 measurement of 52 spray chilling 123-4, 123-5 and muscle shortening 44-50 star-rating system 260-2 of pork 59-60, 63 storage and temperature 59-64 high quality life(HQL)208 and tha 255-68 hawing 39-40. 159- life terms 207-8 255-6 air thawing practical storage life(PSL)208 bacteriological condition 159-60. mperature6-11,20910,221-3 wrapped meat beef 172-3 ee also chilled storage: froze boned-out meat 173-6 and colour 78-9 orage rooms 224-5 onduction systems 163-6 store conditions 236-7 and drip loss 161-2 surface contamination 5-6 electrical system heat extraction 277-8 ges during transportation to the lamb 171 microwave tha 168346 Index rigor mortis 25–6 and drip loss 24, 25 and freezing 29, 219 and shelf-life of meat 5 and water balance 28 road/rail transportation 193–202 eutectic plate cooling systems 194–5 journey times 197 liquid nitrogen cooling systems 194–5 mechanical refrigeration units 194 see also delivery vehicles salmonella 231, 255 salt diffusion 131 sarcolemma 22 sausages 131, 148, 179, 211 sea transportation 191–3 shelf-life 4–12 of beef 192 of lamb 192 relative humidities 11–12 and rigor mortis 5 storage temperature 6–11 surface contamination 5–6 tissue sterility 4 see also retail displays shopping habits 252–5 side weight see carcass weight Siebel’s formula 276 slicing 150–5, 178, 179 slow freezing 137–9 see also rate of freezing smoking 220 solar radiation 202 specific heat 273, 274–6 spoilage organisms 5–6, 8–11 spray chilling 123–4, 123–5 star-rating system 260–2 storage high quality life (HQL) 208 home refrigerated storage 255–68 life terms 207–8, 255–6 practical storage life (PSL) 208 temperature 6–11, 209–10, 221–3 of wrapped meat 211–14 see also chilled storage; frozen storage storage rooms 224–5 store conditions 236–7 surface contamination 5–6 temperature changes during transportation to the home 253–5 and conditioning 56–8 and drip loss 29, 33–40 legislation 99, 251 and prebreaking 180–2 in retail displays 231–2, 242–3, 245–6, 247 and rigor mortis 25–6 slicing temperatures 150–1 storage temperature 6–11, 209–10, 221–3 in the home 256–61 and texture 59–64 see also air temperature; chilled storage; frozen storage tempering 149–55, 178–87 cutting equipment requirements 178–9 microwave tempering 182–4 prebreaking 179–82 single-stage 152 thermophysical properties of meat 277–80 two-stage 152–5 tensile strength 180 texture 43–65 of beef 43–4, 61, 63–4 calpain-tenderness model 51 and carcass grade 54 and castration 44 and chilling 59–61 and conditioning 50–8 electrical stimulation (ES) treatments 50, 56 and freezing 61–4 of lamb 59, 62–3, 114–15 and marbling 54 measurement of 52 and muscle shortening 44–50 of pork 59–60, 63 and temperature 59–64 and thawing 64 thawing 39–40, 159–78 air thawing 161, 164–5, 176–7 bacteriological condition 159–60, 162–3, 174 beef 172–3 boned-out meat 173–6 and colour 78–9 conduction systems 163–6 and drip loss 161–2 electrical systems 166–8 hams 168–71 heat extraction 277–8 lamb 171 microwave thawing 168