Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months

Frozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen storage periods (0, 3, 6, 9, and 12 months after slaughter) of 30 Santa Inês m...

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Bibliographic Details
Published in:Meat science 2019-02, Vol.148, p.72-78
Main Authors: Pinheiro, Rafael S.B., Francisco, Caroline L., Lino, Diego M., Borba, Hirasilva
Format: Article
Language:English
Subjects:
Animals
Color
Cooking
Food Quality
Food Storage - methods
Freezing
Frozen storage duration
Hydrogen-Ion Concentration
Lipid oxidation
Male
Muscle, Skeletal - chemistry
Oxidation-Reduction
Physical analyses
Red Meat - analysis
Santa Inês
Shear force
Shear Strength
Sheep, Domestic
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Summary:Frozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen storage periods (0, 3, 6, 9, and 12 months after slaughter) of 30 Santa Inês male lambs (hair sheep) finished in feedlot. Samples of M. longissimus lumborum (LL) were used for the analyses of pH, color, cooking loss, fluid loss, water holding capacity, shear force, and lipid oxidation. The storage time influenced (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.09.017