The effects of eight weeks chilled and frozen storage on lamb m. longissimus lumborum (LL) were evaluated in this study. A total of 24 randomly selected LL were kept under chilled or frozen storage – the latter involving two different frozen storage temperatures of -12°C and -18°C. At the completion of the treatment phase, all LL were sub-sampled, cooked and tested by 30 untrained consumer panellists for tenderness, juiciness, flavour and overall liking quality traits. This study found that all quality traits were lower when LL were kept under frozen storage compared to chilled storage (P < 0.01). No difference between frozen storage temperatures was found (P > 0.05). These results demonstrate the consumer preference for chilled storage, in terms of LL eating quality when the storage duration is eight weeks.
|Number of pages||2|
|Publication status||Published - 2016|
|Event||31st Biennial Conference of the Australian Society of Animal Production: Animal Production 2016 - Stamford Grand Adelaide, Glenelg, Australia|
Duration: 04 Jul 2016 → 07 Jul 2016
http://www.asap.asn.au/2016-conference/ (Conference website)
http://www.asap.asn.au/wp-content/uploads/2016/11/AP2016-Proceedings_Brief-Communications_LR.pdf (Conference proceedings)
|Conference||31st Biennial Conference of the Australian Society of Animal Production|
|Period||04/07/16 → 07/07/16|
Coombs, C., Holman, B., van de Ven, R., Friend, M., & Hopkins, D. (2016). Effect of eight weeks chilled or frozen storage on consumer-defined sensory quality traits of lamb. 93-94. Abstract from 31st Biennial Conference of the Australian Society of Animal Production, Glenelg, Australia.