Effect of Postmortem Aging and Fast-Freezing on Meat Quality of Various Lamb Cuts Under Prolonged Frozen Storage and Repeated Freezing/Thawing Conditions

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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Bibliographic Details
Main Authors: Adam Stuart, Brad Kim, Jinkyu Seo, Robert Kemp
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-02-01
Series:Meat and Muscle Biology
Subjects:
thawing
water-holding capacity
aging
fast-freezing
lamb
tenderness
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/17604/

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