Rapid Chill tech– Phase 1 development, understanding pH temp decline & value proposition for lamb
25 February 2025
Focus area: Automation, processing and efficiency
Program stream: Innovation and technology leadership
Project number: 2024-1099
This research validated that the Rapid Chill system can effectively chill lamb carcases to below 0°C in under five hours, preventing cold shortening and potentially improving meat tenderness without negatively affecting eating quality, pH and meat colour. The system demonstrated reduced carcase shrink, lower energy use and significant throughput gains, offering a payback period of less than 18 months for lamb processors and showing strong commercial viability through modular, scalable design.