1. Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage
- Author
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Emilia Kozłowska, Cezary Purwin, Zofia Antoszkiewicz, Tomasz Daszkiewicz, Maja Fijałkowska, and Dorota Kubiak
- Subjects
Male ,Taste ,Meat ,Time Factors ,Vacuum ,Longissimus Thoracis ,Color ,Vacuum packing ,Biology ,0404 agricultural biotechnology ,Animal science ,Freezing ,Food Quality ,Animals ,Aroma ,Sheep ,Consumer demand ,Food Packaging ,0402 animal and dairy science ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,biology.organism_classification ,040401 food science ,040201 dairy & animal science ,Breed ,Taste intensity ,Food Storage ,Frozen storage ,General Agricultural and Biological Sciences ,Food Analysis - Abstract
The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum-packaged and freezer-stored (-26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity. Vacuum packaging and low-temperature storage protected lamb meat against oxidative changes, and alleviated the adverse effects of oxidation on the color, aroma and taste of meat. It can be concluded that freezer storage (-26°C) of vacuum-packaged meat can help meet consumer demand for lamb meat products in periods when fresh meat is unavailable. However, it should be noted that long-term frozen storage induces undesirable changes in meat quality, including a decrease in water-holding capacity and taste intensity.
- Published
- 2018
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