Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

The objective of this study was to determine the effect of two different freezing rate then thaw‐aging regimens on the quality attributes of lamb loins. The loins were randomly allocated to one of five different freezing/thawing/aging regimes: fast‐(FF1A0) and slow‐(SF1A0) frozen only; fast‐(FF1A2)...

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Veröffentlicht in:Animal science journal 2019-08, Vol.90 (8), p.1060-1069
Hauptverfasser: Balan, Prabhu, Kim, Yuan H. Brad, Stuart, Adam D., Kemp, Robert, Staincliffe, Maryaan, Craigie, Cameron, Farouk, Mustafa M.
Format: Artikel
Sprache:eng
Schlagworte:
Aging
Freezing
Ice
Ice crystals
Ice formation
Lamb
Meat
meat quality
Proteolysis
Quality management
Shear forces
small heat shock proteins
Thawing
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Zusammenfassung:The objective of this study was to determine the effect of two different freezing rate then thaw‐aging regimens on the quality attributes of lamb loins. The loins were randomly allocated to one of five different freezing/thawing/aging regimes: fast‐(FF1A0) and slow‐(SF1A0) frozen only; fast‐(FF1A2) and slow‐(SF1A2) frozen then thaw‐aged for 14 days; aged for 14 days never frozen (A2). FF1A2 samples had a significantly higher water‐holding capacity compared to the slow frozen regardless of further aging periods. FF1A2 samples had lower (p 
ISSN:1344-3941
1740-0929
DOI:10.1111/asj.13216