Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12â¯months.
Meat Sci
; 148: 72-78, 2019 Feb.
Article
em En
| MEDLINE
| ID: mdl-30317012
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 12â¯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 (Pâ¯<â¯0.01) the meat quality trait values except for the values of luminosity, pH and shear force. The lipid oxidation increased over time during frozen storage. The frozen practice can be used to preserve the Santa Inês lamb meat. However, there are some changes in the meat traits which deserve attention, mainly regarding lipid oxidation, meat color and cooking losses, since these modification types are undesirable and can cause consumer rejection during the purchase, preparation and subsequent product consumption.
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Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Armazenamento de Alimentos
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Carne Vermelha
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Congelamento
Limite:
Animals
Idioma:
En
Revista:
Meat Sci
Assunto da revista:
CIENCIAS DA NUTRICAO
Ano de publicação:
2019
Tipo de documento:
Article