Abstract
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.
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 language | English |
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| Title of host publication | 62nd International Congress of Meat Science and Technology (ICMST), 14th-19th August 2016, Bangkok, Thailand |
| Publisher | DigICoMST |
| Number of pages | 4 |
| Publication status | Published - 2016 |
| Event | International Congress of Meat Science and Technology (ICMST) - Bangkok, Thailand, Thailand Duration: 14 Aug 2016 → 19 Aug 2016 |
Conference
| Conference | International Congress of Meat Science and Technology (ICMST) |
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| Country/Territory | Thailand |
| Period | 14/08/16 → 19/08/16 |