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

• 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

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...