The optimal processing conditions for different meat quality attributes can often be conflicting. For example, conditions that maximise the rate of tenderisation may be responsible for increased drip and cooking loss, a reduction in colour stability and changes in textural characteristics. The conditions for optimal processing can therefore be defined as those conditions that establish the best compromise between conflicting meat quality requirements for different end-uses or markets. Methods of defining processing specifications tailored to defined endpoints are considered, specifically through the control of the rate of rigor mortis onset using combinations of electrical inputs and chilling regime.
Proceedings of the New Zealand Society of Animal Production, Volume 60, Hamilton, 107-109, 2000
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