Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display. (July 2019)

• Record Type: Journal Article
• Authors: Alvarenga, Tharcilla I.R.C.; Hopkins, David L.; Ramos, Eduardo M.; Almeida, Amélia K.; Geesink, Geert
• Is Part Of: Meat science. Volume 153(2019)
• Page Start: 19
• Page End: 25
• Publication Date: 2019-07
• Subjects: Colour stability -- Deoxymyoglobin -- Metmyoglobin -- Oxymyoglobin; 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.2019.02.016
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L * values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.