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

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


Title: A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
Author: Stenberg, Elin
Arvidsson-Segerkvist, Katarina
Karlsson, Anders H.
Ólafsdóttir, Aðalheiður
Hilmarsson, Óli Þór
Gudjónsdóttir, María   orcid.org/0000-0001-7577-1190
Thorkelsson, Guðjón
Date: 2022-10-18
Language: English
Scope:
Department: Faculty of Food Science and Nutrition
Series: Animals; 12(20)
ISSN: 2076-2615
DOI: https://doi.org/10.3390/ani12202830
Subject: cooking loss; flavour; LF-NMR; meat colour; odour; tenderness; texture; Warner-Bratzler shear force; water and lipid distribution; Animal Science and Zoology; Veterinary (all)
URI: https://hdl.handle.net/20.500.11815/3744

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Citation:

Stenberg , E , Arvidsson-Segerkvist , K , Karlsson , A H , Ólafsdóttir , A , Hilmarsson , Ó Þ , Gudjónsdóttir , M & Thorkelsson , G 2022 , ' A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes ' , Animals , vol. 12 , no. 20 , 2830 . https://doi.org/10.3390/ani12202830

Abstract:

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.

Description:

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.

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