Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters

Cassius E.O. Coombs, Benjamin W.B. Holman, Damian Collins, Michael A. Friend, David L. Hopkins

    Research output: Contribution to journalArticlepeer-review

    28 Citations (Scopus)

    Abstract

    This study evaluated the effect of chilled followed by frozen storage on lamb quality and safety parameters. Experimental (n = 360) M. longissimus lumborum (LL) were randomly sampled from the boning room of a commercial Australian abattoir, at 24 h post-mortem, and assigned to five chilled storage periods (0, 2, 4, 6 and 8 weeks) and six subsequent frozen storage periods (0, 4, 8, 12, 24 and 52 weeks). Upon completion of each storage treatment combination, corresponding LL were sub-sectioned and analysed for colour stability (0, 1, 2 and 3 days), shear force, fluid losses (purge, thaw and cooking losses), intramuscular fat content, sarcomere length, water activity and microbial load (lactic acid bacteria, Enterobacteriaceae sp., Brochothrix thermosphacta, Clostridium perfringens and Escherichia coli). LL stored chilled for 2–4 weeks prior to freezing presented superior results for shear force, display colour and low levels of spoilage microbes, correlating with good eating quality and safety following more than one year of frozen storage.

    Original languageEnglish
    Pages (from-to)86-97
    Number of pages12
    JournalMeat Science
    Volume134
    Early online dateJul 2017
    DOIs
    Publication statusPublished - Dec 2017

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