Long-term red meat preservation using chilled and frozen storage combinations: A review. (March 2017)

• Record Type: Journal Article
• Authors: Coombs, Cassius E.O.; Holman, Benjamin W.B.; Friend, Michael A.; Hopkins, David L.
• Is Part Of: Meat science. Volume 125(2017)
• Page Start: 84
• Page End: 94
• Publication Date: 2017-03
• Subjects: Long-term preservation -- Frozen and chilled storage -- Red meat -- Eating quality -- Spoilage -- Shelf life -- Consumer acceptability; 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.2016.11.025
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: This paper reviews current literature relating to the effects of chilled and frozen storage on the quality characteristics of red meat (lamb and beef). These characteristics include tenderness (shear force), juiciness (fluid losses), flavour (lipid oxidation), colour and microbial loading. Research suggests that chilled storage of red meat can improve certain properties, such as shear force and species-specific flavour, to threshold levels before the effects on flavour and colour become deleterious, and key microbial species proliferate to spoilage levels. For frozen red meat, the negative effects upon quality traits are prevented when stored for shorter durations, although chilled storage conditions prior to freezing and retail display post-thawing can both positively and negatively affect these traits. Here, we review the effects of different chilled, frozen and combined chilled and frozen storage practices (particularly the chilled-then-frozen combination) on meat quality and spoilage traits, in order to contribute to superior management of these traits during product distribution. Highlights: Chilled storage of red meat positively effects sensory quality; namely tenderness and flavour. Prolonged chilled storage and temperature abuse can increase bacterial proliferation. Frozen storage has been found to preserve meat quality and prevent spoilage over long durations. Quality and spoilage effects of combined chilled and frozen storage are relatively unexplored. Chilled and frozen storage over long-term durations could be used with focus on meat quality.