Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes

The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24 h), ultra-fast (− 20 °C for 3.5 h then 2 °C until 24 h post mortem) and slow chilling (12 °C for 7 h then 2 °C until 24 h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24 h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p < 0.05). Sarcomere length of ultra-fast t was shorter (p < 0.05) than conventional and conventional was shorter than slow chilling treatment (p < 0.05), at 24 h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24 h post mortem (p < 0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p < 0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments.