title: Effect of ageing time on suckling lamb meat quality resulting from different carcass chilling regimes.
abstract: The effect of ageing on suckling lamb carcasses subjected to three chilling treatments was studied: Conventional (2 °C for 24h), ultra-fast (-20 °C for 3.5h then 2 °C until 24h post mortem) and slow chilling (12 °C for 7h then 2 °C until 24h post mortem) treatments. Meat quality measurements were carried out in carcasses at 24h post mortem and also after 5 days of ageing. Carcass chilling losses were not affected by a chilling regime. Aged meat showed higher cooking losses than non-aged meat (p<0.05). Sarcomere length of ultra-fast t was shorter (p<0.05) than conventional and conventional was shorter than slow chilling treatment (p<0.05), at 24h and after 5 days of ageing. Conventional and ultra-fast chilling treatments resulted in higher shear force values at 24h post mortem (p<0.05) compared to slow treatment. All treatments improved sensory scores with ageing (p<0.05), but ultra-fast chilling treatment did not attain higher values as the other two treatments.
authors.affiliation: Estación Tecnológica de la Carne, Instituto Tecnológico Agrario, Consejería de Agricultura y Ganadería, Junta de Castilla y León, Guijuelo 37770, Salamanca, Spain. Electronic address: vieallce@itacyl.es.
authors.forename: C
authors.initials: C
authors.lastname: Vieira
authors.forename: A M
authors.initials: AM
authors.lastname: Fernández
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003124:Colorimetry; D003296:Cooking; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006801:Humans; D006863:Hydrogen-Ion Concentration; D016014:Linear Models; D008460:Meat / Q000032:analysis*; D012518:Sarcomeres / Q000737:chemistry; D034561:Sheep, Domestic; D013649:Taste
keywords: Ageing; Chilling treatment; Meat quality; Sarcomere length; Suckling lamb