Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display
The study analysed the effect of frozen storage duration (FSD: 0, 1, 9, 15 or 21 months) and display duration (DD: 0-24 h post-slaughter-, 3 and 6 days) in modified atmosphere packaging (MAP) on lamb quality. pH, colour, lipid oxidation, water holding capacity and instrumental texture were performed...
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| Veröffentlicht in: | Meat science 2015-04, Vol.102, p.35-40 |
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| creator | Muela, E Monge, P Sañudo, C Campo, M M Beltrán, J A |
| description | The study analysed the effect of frozen storage duration (FSD: 0, 1, 9, 15 or 21 months) and display duration (DD: 0-24 h post-slaughter-, 3 and 6 days) in modified atmosphere packaging (MAP) on lamb quality. pH, colour, lipid oxidation, water holding capacity and instrumental texture were performed on Longissimus muscle in displayed fresh and thawed meat. FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. In conclusion, lamb storage at -18°C should not exceed 1 month if thawed meat would be later displayed in MAP while meat would have an acceptable quality up to 21 months without subsequent display. |
| doi_str_mv | 10.1016/j.meatsci.2014.12.003 |
| format | Article |
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FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. In conclusion, lamb storage at -18°C should not exceed 1 month if thawed meat would be later displayed in MAP while meat would have an acceptable quality up to 21 months without subsequent display.</description><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2014.12.003</identifier><identifier>PMID: 25529287</identifier><language>eng</language><publisher>England</publisher><subject>Animals ; Animals, Inbred Strains ; Chemical Phenomena ; Cooking ; Dietary Fats - analysis ; Food Packaging ; Food Quality ; Food Storage ; Frozen Foods - analysis ; Hydrogen-Ion Concentration ; Male ; Meat - analysis ; Mechanical Phenomena ; Oxidation-Reduction ; Pigments, Biological - analysis ; Sheep, Domestic ; Spain ; Surface Properties ; Water - analysis</subject><ispartof>Meat science, 2015-04, Vol.102, p.35-40</ispartof><rights>Copyright © 2015 Elsevier Ltd. 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FSD affected all the variables showing lower differences between fresh and 1 month storage than among them and longer FSD. Only cooking losses were not affected by DD in thawed meats. It was observed a general decrease in quality (lower redness and water holding capacity; higher yellowness and lipid oxidation) as FSD or DD increased and only texture was improved over DD being thawed meat more tender. 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| fulltext | fulltext |
| identifier | EISSN: 1873-4138 |
| ispartof | Meat science, 2015-04, Vol.102, p.35-40 |
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| language | eng |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Animals Animals, Inbred Strains Chemical Phenomena Cooking Dietary Fats - analysis Food Packaging Food Quality Food Storage Frozen Foods - analysis Hydrogen-Ion Concentration Male Meat - analysis Mechanical Phenomena Oxidation-Reduction Pigments, Biological - analysis Sheep, Domestic Spain Surface Properties Water - analysis |
| title | Meat quality of lamb frozen stored up to 21 months: instrumental analyses on thawed meat during display |
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