AgResearch study confirms merits of spray chilling

AgResearch study confirms spray chilling minimises venison weight loss

Spray chilling deer carcasses minimises weight loss without reducing the tenderness of venison, according to a recently released AgResearch study funded by DEEResearch and the Foundation for Research, Science and Technology (FRST). Spray chilling involves the intermittent spraying of cold water onto carcasses.

An AgResearch report ‘Spray chilling of deer carcasses’ by Eva Wiklund, Robert Kemp, Guill LeRoux, Yi Li and Guojie Wu shows results that confirmed the positive effect of spray chilling which significantly minimises weight loss in deer carcasses, compared with conventional (air) chilled carcasses. While spray chilling has been used on beef and other meats, some assurance was needed for venison regarding effectiveness and meat quality.

“Maintaining a kilo of meat weight of venison adds up to a significant benefit to both the supplier and the processor,” said AgResearch’s Dr Katja Rosenvold. “AgResearch undertakes a significant amount of work on meat and meat quality across beef, lamb, venison and pork. This study, and other research on venison, is an important part of the value we add to New Zealand.”

Alliance Group's Kelvin Ashby, Exporters and Processors appointee to the DEEResearch Board, has welcomed the research and says Alliance has now introduced spray chilling to their venison chain. "Reducing weight loss overnight via spray chilling during the 'post-slaughter' phase equates to a significant yield improvement when venison is processed. As a result, revenues are higher for the processor which translates into improved returns for the supplier - a win/win outcome".

An important meat quality attribute is the ability to hold water in the meat structure. Loss of water in the form of drip affects the appearance of vacuum packaged chilled meat when it reaches the retail market and therefore consumer acceptability of meat at the point of purchase. Drip is also important in relation to the juiciness of cooked meat for table purposes, and the yield of processed meat products.

It is thought that in air chilling, as the air removes moisture from the surface by evaporation, internal moisture replaces it. With spray chilling, the wet surface allows for evaporation to take place without affecting the moisture content.

ENDS