Effect of chilling applied to suckling lamb carcasses on hygienic, physicochemical and sensory meat quality

►The effect of chilling on carcass and meat quality of suckling lamb was study. ► Carcasses contamination, weight loss and sensory meat quality were study. ► Suckling lamb carcasses subjected to slow chilling showed the best sensory quality. ► Slow chilling did not deteriorate hygienically quality.