Rapid Chill Tech. - Phase 1 Development, Understanding pH Temp Decline & Value Proposition for Lamb

The rate of carcase temperature and pH decline impacts tenderness (cold shortening/ heat toughening). Effective rapid chilling decreases meat temperature to 0֯C within 5 hours post-mortem to improve meat quality and prevent cold-shortening. Technology has been developed to perform this well within this timeframe. However, the proprietor will not invest in a red meat application unless they can demonstrate a value proposition and generate interest among industry stakeholders. This project will be phase 1 with the view to develop a modular prototype with two independent cooling chambers for smallstock (lamb, sheep, goats). Initial trials at a third-party site will test lamb/mutton carcasses for chilling time and carcase quality implications (e.g. shear force, pH temp decline, carcase shrink), prior to further prototype design and investment to operationalize the technology at a lamb processing facility. Impacts on energy and carbon reductions, business profitability, chiller space requirements, meat quality improvements and ROI will be modelled. A business development / commercialization plan will provide a framework to further develop a commercialized product, enabling industry adoption.