Chilling procedures have been widely used in livestock abattoirs since the development of refrigeration systems. The major criteria when applying chilling regimes is not only complying with regulations, but economic concerns, and also meat safety and quality assurance requirements. Given recent developments, an updated review is required to guide the industry to choose the best chilling method and to inspire the development of new approaches to chilling. Thus in this paper, the quality and microbial safety of beef, lamb, pork, venison, and bison resulting from different chilling treatments has been reviewed, as well as the underlying mechanism(s) for the different impacts on meat quality traits as a result of different chilling regimes. The effect of fast chilling on the tenderness of beef and lamb is a focus, as some new findings, have recently been reported, while multistep chilling is highlighted as it incorporates the advantages of fast chilling to reduce carcass weight loss, resulting in similar quality improvements as found with slow chilling. It is, suggested, that if spray chilling can be combined with the second phase of multi‐step chilling, it will benefit the meat industry in terms of both meat quality and safety. Future studies should focus on combinations of chilling methods with new technologies, such as medium voltage electrical stimulation, muscle stretching, or ultrasound and so on, to move meat quality and safety to a new level.

中文翻译：

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Car体变冷对鲜红肉适口性及安全性的影响

自制冷系统发展以来，冷却程序已广泛用于牲畜屠宰场。应用冷藏制度的主要标准不仅是遵守法规，而且还涉及经济问题，以及肉类安全和质量保证要求。鉴于最近的发展，需要进行更新的审查以指导行业选择最佳的冷却方法，并激发新的冷却方法的发展。因此，在本文中，对不同冷藏方法导致的牛肉，羊肉，猪肉，鹿肉和野牛的质量和微生物安全性进行了综述，并分析了其对肉品质性状的不同影响的潜在机理。不同的冷却方式。正如一些新发现一样，快速冷藏对牛肉和羊肉嫩度的影响是重点，最近有报道称，多步冷却是突出的，因为它结合了快速冷却的优点，以减少car体重量的损失，从而带来了与缓慢冷却相似的质量改进。建议将喷雾冷却与第二阶段的多步冷却结合使用，这将在肉品质量和安全性方面使肉类行业受益。未来的研究应集中在将冷藏方法与新技术（例如中压电刺激，肌肉拉伸或超声检查）相结合，以将肉的质量和安全性提高到一个新的水平。如果喷雾冷却可以与第二阶段的多步冷却相结合，那么它将在肉品质量和安全性方面使肉类行业受益。未来的研究应集中在将冷藏方法与新技术（例如中压电刺激，肌肉拉伸或超声检查）相结合，以将肉的质量和安全性提高到一个新的水平。如果喷雾冷却可以与第二阶段的多步冷却相结合，那么它将在肉品质量和安全性方面使肉类行业受益。未来的研究应集中在将冷藏方法与新技术（例如中压电刺激，肌肉拉伸或超声检查）相结合，以将肉的质量和安全性提高到一个新的水平。