Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Tharcilla I.R.C. Alvarenga; David L. Hopkins; Eduardo M. Ramos; Amélia K. Almeida; Geert Geesink

doi:10.1016/j.meatsci.2019.02.016

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Tharcilla I.R.C. Alvarenga, David L. Hopkins, Eduardo M. Ramos, Amélia K. Almeida, Geert Geesink

Research output: Contribution to journal › Article › peer-review

13 Citations (Scopus)

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.

Original language	English
Pages (from-to)	19-25
Number of pages	7
Journal	Meat Science
Volume	153
Early online date	23 Feb 2019
DOIs	https://doi.org/10.1016/j.meatsci.2019.02.016
Publication status	Published - 01 Jul 2019

Access to Document

10.1016/j.meatsci.2019.02.016

Cite this

@article{869a3d4b5012449e907e35c6fa90b37e,

title = "Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display",

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.",

keywords = "Colour stability, Deoxymyoglobin, Metmyoglobin, Oxymyoglobin",

author = "Alvarenga, {Tharcilla I.R.C.} and Hopkins, {David L.} and Ramos, {Eduardo M.} and Almeida, {Am{\'e}lia K.} and Geert Geesink",

year = "2019",

month = jul,

day = "1",

doi = "10.1016/j.meatsci.2019.02.016",

language = "English",

volume = "153",

pages = "19--25",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

AU - Alvarenga, Tharcilla I.R.C.

AU - Hopkins, David L.

AU - Ramos, Eduardo M.

AU - Almeida, Amélia K.

AU - Geesink, Geert

PY - 2019/7/1

Y1 - 2019/7/1

N2 - 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.

AB - 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.

KW - Colour stability

KW - Deoxymyoglobin

KW - Metmyoglobin

KW - Oxymyoglobin

UR - http://www.mendeley.com/catalogue/ageingfreezingthaw-process-affects-blooming-time-myoglobin-forms-lamb-meat-during-retail-display

U2 - 10.1016/j.meatsci.2019.02.016

DO - 10.1016/j.meatsci.2019.02.016

M3 - Article

C2 - 30856548

VL - 153

SP - 19

EP - 25

JO - Meat Science

JF - Meat Science

SN - 0309-1740

ER -

Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Abstract

Access to Document

Other files and links

Fingerprint

Cite this