A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes
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 i...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/20/2830 |
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| author | Elin Stenberg Katarina Arvidsson-Segerkvist Anders H. Karlsson Aðalheiður Ólafsdóttir Óli Þór Hilmarsson María Gudjónsdóttir Guðjón Thorkelsson |
| author_facet | Elin Stenberg Katarina Arvidsson-Segerkvist Anders H. Karlsson Aðalheiður Ólafsdóttir Óli Þór Hilmarsson María Gudjónsdóttir Guðjón Thorkelsson |
| author_sort | Elin Stenberg |
| collection | DOAJ |
| description | 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 <i>Musculus longissimus thoracis et lumborum</i> 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. |
| first_indexed | 2024-03-09T20:51:50Z |
| format | Article |
| id | doaj.art-b495f31b357048048f85b74d6ec33ed2 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T20:51:50Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-b495f31b357048048f85b74d6ec33ed22023-11-23T22:32:35ZengMDPI AGAnimals2076-26152022-10-011220283010.3390/ani12202830A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory AttributesElin Stenberg0Katarina Arvidsson-Segerkvist1Anders H. Karlsson2Aðalheiður Ólafsdóttir3Óli Þór Hilmarsson4María Gudjónsdóttir5Guðjón Thorkelsson6Department of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, SwedenDepartment of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, SwedenDepartment of Animal Environment and Health, Swedish University of Agricultural Sciences, P.O. Box 234, 53223 Skara, SwedenMatís Ohf, Vínlandsleið 12, 113 Reykjavík, IcelandMatís Ohf, Vínlandsleið 12, 113 Reykjavík, IcelandMatís Ohf, Vínlandsleið 12, 113 Reykjavík, IcelandMatís Ohf, Vínlandsleið 12, 113 Reykjavík, IcelandTechnological 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 <i>Musculus longissimus thoracis et lumborum</i> 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.https://www.mdpi.com/2076-2615/12/20/2830meat colourcooking lossWarner-Bratzler shear forcetendernessodourtexture |
| spellingShingle | Elin Stenberg Katarina Arvidsson-Segerkvist Anders H. Karlsson Aðalheiður Ólafsdóttir Óli Þór Hilmarsson María Gudjónsdóttir Guðjón Thorkelsson A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes Animals meat colour cooking loss Warner-Bratzler shear force tenderness odour texture |
| title | A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes |
| title_full | A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes |
| title_fullStr | A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes |
| title_full_unstemmed | A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes |
| title_short | A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes |
| title_sort | comparison of fresh and frozen lamb meat differences in technological meat quality and sensory attributes |
| topic | meat colour cooking loss Warner-Bratzler shear force tenderness odour texture |
| url | https://www.mdpi.com/2076-2615/12/20/2830 |
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