A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

Funding Information: This research was funded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences. Publisher Copyright: © 2022 by the authors. Technological meat quality and sensory attributes of fresh and frozen lamb meat were compare...

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Bibliographic Details
Published in:Animals
Main Authors: Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Other Authors: Faculty of Food Science and Nutrition
Format: Article in Journal/Newspaper
Language:English
Published: 2022
Subjects:
cooking loss
flavour
LF-NMR
meat colour
odour
tenderness
texture
Warner-Bratzler shear force
water and lipid distribution
Animal Science and Zoology
Veterinary (all)
Slaughter
Iceland
Online Access:https://hdl.handle.net/20.500.11815/3744
https://doi.org/10.3390/ani12202830
Description
Summary:Funding Information: This research was funded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences. Publisher Copyright: © 2022 by the authors. Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analysed after chilling and frozen meat was stored frozen for three months and analysed after thawing. The Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analysed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odour, frying flavour, sour flavour, fatty flavour and liver flavour, and by reducing juicy texture and mushy texture. Peer reviewed

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