Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters. (December 2017)

• Record Type: Journal Article
• Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Collins, Damian; Friend, Michael A.; Hopkins, David L.
• Is Part Of: Meat science. Volume 134(2017)
• Page Start: 86
• Page End: 97
• Publication Date: 2017-12
• Subjects: Red meat -- Preservation -- Shelf life -- Eating quality -- Tenderness -- Meat colour -- Microbial; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2017.07.017
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental ( n = 360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp., Brochothrix thermosphacta, Clostridium perfringens and Escherichia coli ). LL stored chilled for 2–4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage.