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Article Title

Meat Shrinkage

Keywords

Cattlemen's Day, 1972; Report of progress (Kansas State University. Agricultural Experiment Station); 557; Beef; Meat shrinkage; Carcass weight; Temperature

Abstract

Meat shrinkage is a major problem for the beef industry. Shrinkage (loss in weight) results from many factors: improper chilling, low humidity, not packaging, poor sanitation, or excessive ageing time. Most beef is chilled overnight (16-20 hrs.) at cooler temperatures of 25 to 40 ÌŠF. internal temperatures after 20 hours chill vary from 55 ÌŠto 70 ÌŠF depending on cooler conditions and carcass weight. During a normal chill cycle, beef carcasses shrink 6 to 12 pounds or 1-2% for 600-pound carcass with the shrink depending on many cooler and carcass factors. Various methods have been used to reduce moisture evaporation (shrink) by protecting the meat with a bag or wrapper and by controlling temperature and relative humidity. Information is limited concerning optimum chilling condition for maximum cooling efficiency with minimum shrinkage.

First page

83

Last page

85

Creative Commons License

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

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