Effect of freezing method and frozen storage duration on lamb sensory quality

This study assessed the effect of three freezing methods with three frozen storage durations (1, 3, and 6months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel+air blast freezer, and nitrogen chamber+air blast freezer. Meat was frozen after 48h of ageing (0–4°C). Fresh meat (72h ageing at 2–4°C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24h of thawing. Results from the trained panel test showed that freezing (method and/or storage duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat. ► We studied 3 freezing methods each with 3 storage durations on lamb sensory quality. ► Fresh meat was used as control. ► Trained panel and consumer test were performed. ► Trained panel test did not show freezing significant effect. ► Consumers found that freezing affected quality but they did not prefer fresh meat.