title: Frozen storage conditions and rancid flavour development in lamb.
abstract: Frozen storage of lamb at temperatures of -5 or -10°C before ultimate storage at -35°C induced changes that led to rancidity development (as assessed by a taste panel) continuing at a more rapid rate at the lower temperature. Parallel storage regimes, but with storage at -35°C first, then ultimate storage at -5°C or -10°C, led to much less storage flavour development. No significant flavour changes occurred even after 40 weeks storage at -15°C followed by 20 weeks storage at -35°C. These studies emphasise the importance of order of time-temperature holding treatments in studies of rancid flavour development and indicate that time-temperature effects may not be truly additive.
authors: Meat Industry Research Institute of N.Z. (Inc.), PO Box 617, Hamilton, New Zealand.
authors: C J
authors: CJ
authors: Hagyard
authors: A H
authors: AH
authors: Keiller
authors: T L
authors: TL
authors: Cummings
authors: B B
authors: BB
authors: Chrystall