Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions
This study aimed to investigate the effects of aging and fast-freezing on meat quality attributes of various lamb cuts under conditions of prolonged frozen storage (Experiment 1) and repeated freezing/thawing cycles (Experiment 2). The paired lamb muscles including longissimus dorsi, gluteus medius,...
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| Format: | Article |
| Language: | English |
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Iowa State University Digital Press
2024-02-01
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| Series: | Meat and Muscle Biology |
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| Online Access: | https://www.iastatedigitalpress.com/mmb/article/id/17604/ |
| _version_ | 1797222168732368896 |
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| author | Adam Stuart Brad Kim Jinkyu Seo Robert Kemp |
| author_facet | Adam Stuart Brad Kim Jinkyu Seo Robert Kemp |
| author_sort | Adam Stuart |
| collection | DOAJ |
| description | This study aimed to investigate the effects of aging and fast-freezing on meat quality attributes of various lamb cuts under conditions of prolonged frozen storage (Experiment 1) and repeated freezing/thawing cycles (Experiment 2). The paired lamb muscles including longissimus dorsi, gluteus medius, quadriceps femoris, semimembranosus, and biceps femoris from 15 lamb carcasses were collected at 1 d postmortem. In Experiment 1, the muscles were vacuum-packaged and randomly assigned to one of 3 treatments: (1) non-frozen control (aged only for 5 wk at −1.5°C); (2) aging for 4 wk, fast-frozen in a −18°C glycol immersion chamber, and frozen storage in −18°C for 1 week; or (3) aging for 4 wk, fast-frozen, and frozen storage for 24 wk. In general, regardless of muscle cuts, samples that were aged, fast-frozen, stored for 1 wk, and thawed exhibited similar water-holding capacity, shear force, and color attributes as those of the aged-only (never frozen) lamb muscles (P>0.05). Furthermore, extending the frozen storage duration up to 24 wk did not result in any adverse effects on color, shear force, purge loss, or microbiological attributes of the aged/fast-frozen/thawed lamb muscles (P>0.05). In Experiment 2, the repeated freezing and thawing of aged and fast-frozen lamb loins (n=8) had no adverse impacts on color, tenderness, or microbiological attributes (P>0.05), although slight increases in purge and cook losses were observed compared to non-repeated slow-frozen loins. The findings of the present study suggest that the combined treatment of aging and fast-freezing can minimize changes in meat quality during the freezing and thawing process, even with prolonged frozen storage of up to 24 wk. |
| first_indexed | 2024-04-24T13:17:03Z |
| format | Article |
| id | doaj.art-52f29ede68334576aa3fb3913f39e8e9 |
| institution | Directory Open Access Journal |
| issn | 2575-985X |
| language | English |
| last_indexed | 2024-04-24T13:17:03Z |
| publishDate | 2024-02-01 |
| publisher | Iowa State University Digital Press |
| record_format | Article |
| series | Meat and Muscle Biology |
| spelling | doaj.art-52f29ede68334576aa3fb3913f39e8e92024-04-04T17:16:50ZengIowa State University Digital PressMeat and Muscle Biology2575-985X2024-02-018110.22175/mmb.17604Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing ConditionsAdam StuartBrad Kim0https://orcid.org/0000-0003-1483-4391Jinkyu Seo1Robert KempDepartment of Animal Sciences, Purdue UniversityAnimal Sciences, Purdue UniversityThis study aimed to investigate the effects of aging and fast-freezing on meat quality attributes of various lamb cuts under conditions of prolonged frozen storage (Experiment 1) and repeated freezing/thawing cycles (Experiment 2). The paired lamb muscles including longissimus dorsi, gluteus medius, quadriceps femoris, semimembranosus, and biceps femoris from 15 lamb carcasses were collected at 1 d postmortem. In Experiment 1, the muscles were vacuum-packaged and randomly assigned to one of 3 treatments: (1) non-frozen control (aged only for 5 wk at −1.5°C); (2) aging for 4 wk, fast-frozen in a −18°C glycol immersion chamber, and frozen storage in −18°C for 1 week; or (3) aging for 4 wk, fast-frozen, and frozen storage for 24 wk. In general, regardless of muscle cuts, samples that were aged, fast-frozen, stored for 1 wk, and thawed exhibited similar water-holding capacity, shear force, and color attributes as those of the aged-only (never frozen) lamb muscles (P>0.05). Furthermore, extending the frozen storage duration up to 24 wk did not result in any adverse effects on color, shear force, purge loss, or microbiological attributes of the aged/fast-frozen/thawed lamb muscles (P>0.05). In Experiment 2, the repeated freezing and thawing of aged and fast-frozen lamb loins (n=8) had no adverse impacts on color, tenderness, or microbiological attributes (P>0.05), although slight increases in purge and cook losses were observed compared to non-repeated slow-frozen loins. The findings of the present study suggest that the combined treatment of aging and fast-freezing can minimize changes in meat quality during the freezing and thawing process, even with prolonged frozen storage of up to 24 wk.https://www.iastatedigitalpress.com/mmb/article/id/17604/thawingwater-holding capacityagingfast-freezinglambtenderness |
| spellingShingle | Adam Stuart Brad Kim Jinkyu Seo Robert Kemp Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions Meat and Muscle Biology thawing water-holding capacity aging fast-freezing lamb tenderness |
| title | Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions |
| title_full | Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions |
| title_fullStr | Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions |
| title_full_unstemmed | Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions |
| title_short | Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions |
| title_sort | effect of postmortem aging and fast freezing on meat quality of various lamb cuts under prolonged frozen storage and repeated freezing thawing conditions |
| topic | thawing water-holding capacity aging fast-freezing lamb tenderness |
| url | https://www.iastatedigitalpress.com/mmb/article/id/17604/ |
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