Chilling systems and effect of temperature on tenderness and appearance of meat post slaughter: A Review

Meat quality and its palatability is effected by the chilling process to which carcass is subjected post slaughter. Carcass is chilled post slaughter so that its appearance and tenderness are not compromised and bacterial multiplication can be reduced. Most commonly used carcass chilling systems are conventional carcass chilling in which carcass is chilled at 0ºC -2ºC and very fast chilling (VFC) in which temperature of 0ºC is obtained at core of muscle within 5 hours of slaughter. Temperature at which carcass is cooled post slaughter has critical importance as fluctuations in it can lead to various undesirable conditions like thaw rigor, cold shortening, heat shortening and heat ring which affect consumer’s decision to repurchase. This review encompasses the effects of carcass chilling, very fast chilling, thaw rigor, cold shortening, heat shortening and heat ring on appearance and tenderness of meat. Results indicate that VFC offers better carcass characteristics when compared to conventional carcass chilling. Also the undesirable effects of thaw rigor can be reduced with aging of meat and negative effects of cold shortening, heat shortening and heat ring can be controlled by electrical stimulation of carcass.