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

↓ Direkt till sidans innehåll
↓ Direkt till sidans sekundära innehåll (sidomenyn)

Sökning: WFRF:(Arvidsson Elin) > A Comparison of Fre...

Stenberg, ElinSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens miljö och hälsa (HMH),Department of Animal Environment and Health (författare)

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

Artikel/kapitelEngelska2022

Förlag, utgivningsår, omfång ...

2022-10-18
MDPI AG,2022
MDPI,2024

Nummerbeteckningar

LIBRIS-ID:oai:slubar.slu.se:119707
https://res.slu.se/id/publ/119707URI
https://doi.org/10.3390/ani12202830DOI

Kompletterande språkuppgifter

Språk:engelska
Sammanfattning på:engelska

Ingår i deldatabas

SwePubSwePub

Klassifikation

Ämneskategori:ref swepub-contenttype
Ämneskategori:art swepub-publicationtype

Anmärkningar

Simple Summary Freezing is used to extend the storage time of meat and is common practice in lamb meat production, since it maintains a steady supply of seasonal meat throughout the year and allows shipping over long distances. Fresh meat may also be purchased and frozen at home, to enable longer storage of the product before consumption. Freezing is the best preservation method, apart from chilling of fresh meat. However, differences in quality parameters between fresh and frozen meat may influence consumer choice and preferences. It is thus important to evaluate these differences, and how they are affected by conditions and animal handling during primary production, slaughter method and storage conditions before retail sale. This study examined the effect of freezing on technological meat quality and sensory attributes in lamb meat samples collected at two different slaughterhouses using different slaughter methods. Several differences between fresh and frozen-thawed meat were detected in terms of technological meat quality and sensory attributes, including colour, Warner-Bratzler shear force, cooking loss, flavour attributes and juicy texture. 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.

Ämnesord och genrebeteckningar

Biuppslag (personer, institutioner, konferenser, titlar ...)

Arvidsson Segerkvist, KatarinaSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens miljö och hälsa (HMH),Department of Animal Environment and Health(Swepub:slu)47685 (författare)
Karlsson, AndersSwedish University of Agricultural Sciences,Sveriges lantbruksuniversitet,Institutionen för husdjurens miljö och hälsa (HMH),Department of Animal Environment and Health(Swepub:slu)52526 (författare)
Sveriges lantbruksuniversitetInstitutionen för husdjurens miljö och hälsa (HMH) (creator_code:org_t)
Sveriges lantbruksuniversitet

Sammanhörande titlar

Ingår i:Animals: MDPI AG122076-2615

Internetlänk

Hitta via bibliotek

Animals (Sök värdpublikationen i LIBRIS)

Till lärosätets databas

Hitta mer i SwePub

Av författaren/redakt...: Stenberg, Elin; Arvidsson Segerk ...; Karlsson, Anders

Om ämnet

LANTBRUKSVETENSKAPER: LANTBRUKSVETENSK ...; och Lantbruksvetensk ...; och Livsmedelsvetens ...

Artiklar i publikationen: Animals

Av lärosätet: Sveriges Lantbruksuniversitet

Sök utanför SwePub

Sök vidare i:: Google; Google Book Search; Google Scholar

Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.

LIBRIS.kb.se