344 Index 25662 texture59,62-3,114-15 21624 thawing 17 lamb chilling 110-15 accelerated systems 121-2 and colour 76-8 80-1 air temperature 111-12. 113-14 evaporative weight loss 91-2 air velocity 111-12. 113-14 freezer-burn 76-7 85 carcass weight 112-13 114 and freezing methods 220 cooling rates 111-13 d fat cover 112-13.114 heating prior to freezing 220 protective coa of lamb 219 relative humidity 113-14 nd light 77-8 xidation78,216-18,244 nd packaging 223 lids of display cabinets 246-7 of pork 219 prefreezing treatment 218-20 and colour 71 and rigor mortis 219 and fat oxidation 244 ies variation 218-1 and frozen storage 77 storage temperature 38-9, 221-3 frozen transportation see liquid nitrogen cooling systems transportation 945 listeria monocytogenes 231, 255 5 glycogen 5, 25, 49 149 oat110-15 avity display cabinets grinding178,179,180,181 measurement of colour 72 haemoglobin 72 of drip loss 30 slicing 150 thawing 168-71 of tenderness 52 heat extraction 277-8 mechanical refrigeration units 194 high quality life(HQL) 208 metmyoglobin 73, 74-5, 243 high-pH meat 5, 26 microbiology of refrigerated meat erated storage 255-68 home refrigerated 3-1 hot boning 15, 35-6. 129-32 microwave tempering 182-4 and cooling rates 129-31 microwave thawing minced meat 220.233 ice bank chilling 127-8 mitochondria 23 ice content 277 moisture loss 243 ice formation in muscle tissues 29 muscle shortening 44-50 immersion chilling 125-6, 128 and calcium ions 47-9 impingement freezing 141, 14 insulation of delivery vehicles 199 prev muscle structure 22-7 jacketed cold stores 225 hanges after slaughter 25-7 ice formation in muscle tissues 29 lamb structure 22-5 mutton110-15,146 frozen storage 219 also lamb myofibrils 22-3, 27 myosin denaturation 26-7 myoglobin shelf-life 192 yasin 23, 26-7344 Index fridge-freezers 256–62 frozen storage 216–24 additives 220 of beef 219 and colour 76–8, 80–1 evaporative weight loss 91–2 freezer-burn 76–7, 85 and freezing methods 220 and freezing rates 220 heating prior to freezing 220 of lamb 219 and light 77–8 oxidation 78, 216–18, 244 and packaging 223–4 of pork 219 prefreezing treatment 218–20 and rigor mortis 219 species variation 218–19 storage temperature 38–9, 221–3 frozen transportation see transportation glucose 5 glycogen 5, 25, 49 goat 110–15 gravity display cabinets 238, 239 grinding 178, 179, 180, 181 haemoglobin 72 hams slicing 150 thawing 168–71 heat extraction 277–8 high quality life (HQL) 208 high-pH meat 5, 26 home refrigerated storage 255–68 hot boning 15, 35–6, 129–32 and cooling rates 129–31 ice bank chilling 127–8 ice content 277 ice formation in muscle tissues 29 immersion chilling 125–6, 128 impingement freezing 141, 145 insulation of delivery vehicles 199 jacketed cold stores 225 lamb conditioning 53 frozen storage 219 loin chopping 149 myosin denaturation 26–7 shelf-life 192 texture 59, 62–3, 114–15 thawing 171 lamb chilling 110–15 accelerated systems 121–2 air temperature 111–12, 113–14 air velocity 111–12, 113–14 carcass weight 112–13, 114 cooling rates 111–13 fat cover 112–13, 114 protective coatings 129 relative humidity 113–14 spray chilling 125 weight loss 112–15 lids of display cabinets 246–7 light and colour 71 and fat oxidation 244 and frozen storage 77–8 and weight loss 241 liquid nitrogen cooling systems 194–5 listeria monocytogenes 231, 255 loin chopping 149 loin freezing 149 marbling 54 measurement of colour 72 of drip loss 30 of performance of display cabinets 247–8 of tenderness 52 mechanical refrigeration units 194 metmyoglobin 73, 74–5, 243 microbiology of refrigerated meat 3–16 microwave tempering 182–4 microwave thawing 168 minced meat 220, 233 mitochondria 23 moisture loss 243 muscle shortening 44–50 and calcium ions 47–9 and chilling 44–5 preventing 49–50 muscle structure 22–7 changes after slaughter 25–7 ice formation in muscle tissues 29 structure 22–5 mutton 110–15, 146 see also lamb myofibrils 22–3, 27 myoglobin 72 myosin 23, 26–7