Effect of chilled storage (up to 8 weeks) on lamb meat quality traits

Cassius E O Coombs, Benjamin W B Holman, Remy J. van de Ven, Michael A. Friend, David L. Hopkins

    Research output: Book chapter/Published conference paperConference paperpeer-review


    This study evaluated the effects of chilled storage on lamb meat quality traits. Sixty m. longissimus lumborum (LL) muscles were randomly selected from the boning room of a commercial abattoir and assigned to one of five chilled storage durations (n = 12; 0, 2, 4, 6 or 8 weeks). At the completion of each chilled storage duration, samples were measured for shear force (SF), water loss and water activity. Samples were kept under simulated retail display conditions and colour stability measured (0, 1, 2 and 3 days) post chilled storage. SF (P =0.05) decreased following 2 weeks chilled storage. Water activity (P = 0.05) and colour measures (redness) a* (P = 0.029) and (yellowness) b* (P = 0.026) increased with
    chilled storage duration. The colour traits a* (P= 0.039) and wavelength ratio R630/580 (P <0.001) decreased under simulated retail display longer than 1 day. No other effects were observed (P > 0.05). These results demonstrate that chilled storage duration influences lamb meat quality traits.
    Original languageEnglish
    Title of host publication62nd International Congress of Meat Science and Technology (ICMST), 14th-19th August 2016, Bangkok, Thailand
    Number of pages4
    Publication statusPublished - 2016
    EventInternational Congress of Meat Science and Technology (ICMST) - Bangkok, Thailand, Thailand
    Duration: 14 Aug 201619 Aug 2016


    ConferenceInternational Congress of Meat Science and Technology (ICMST)


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