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.

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

How to Cite:

Leising, J. & Tuma, H., (1972) “Meat Shrinkage”, Kansas Agricultural Experiment Station Research Reports 1(1), 83-85. doi: https://doi.org/10.4148/2378-5977.2812