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Effect of ageing prior to freezing on colour stability of ovine longissimus muscle
- Kim, Yuan H. Brad, Frandsen, Matilde, Rosenvold, Katja
- Meat science 2011 v.88 no.3 pp. 332-337
- color, discoloration, freezing, lambs, lipid peroxidation, loins, longissimus muscle, oxygen
- The effect of different ageing periods (0, 2 and 3weeks at −1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6weeks at −18°C, respectively) compared to the aged-only (never frozen) lamb for 9weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O₂) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.05) surface redness, colour intensity, and discolouration. Further, no significant difference found in shear force between the loins aged 3weeks/frozen 6weeks and the aged-only loins. However, more lipid oxidation (P<0.05) was found in the aged-only compared to the aged/frozen loins in HiOx-MAP throughout display. These results suggest that ageing loins prior to freezing would provide equivalent tenderness and colour stability, and better lipid oxidation stability compared to the aged-only loins under HiOx-MAP.