Ageing of Australian lamb beyond 14 days does not further improve eating quality

• Published in: Meat science 2024-11, Vol.217, p.109620, Article 109620
• Main Authors: Moyes, S.M., Pethick, D.W., Gardner, G.E., Pannier, L.
• Format: Article
• Language: English
• Subjects: Ageing; Eating quality; Lamb; pH decline; Residual glycogen
• ISSN: 0309-1740; 1873-4138; 1873-4138
• DOI: 10.1016/j.meatsci.2024.109620

Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability. •Improved eating quality of all cuts when aged from 5 to 14 or 21 days.•No additional benefit to ageing cuts from 14 to 21 days.•Increased ageing improved eating quality when pH decline parameters were not met.•No impact of residual glycogen on eating quality at each ageing time.