title: Sensory quality of lamb following long-term frozen storage.
abstract: The study analysed the effect of frozen storage duration (FSD) on lamb sensory quality. Trained panel evaluated Longissimus lumborum aged for 1d in unfrozen carcass plus 3d in modified atmosphere packaging on thawed (1, 9, 15 or 21 month FSD) or refrigerated (0 month FSD) meat. Consumer acceptability test was performed on leg chops (Semimembranosus) kept in the same conditions but those chops for the visual test were retail displayed up to 10d from packaging. FSD differed on texture variables and fresh meat showed intermediate values among thawed meats for trained evaluators. Consumers gave the lowest acceptability to 21 months FSD and preferred 1 month FSD, being all meats 'acceptable'. A third of the population scored fresh meat with the lowest acceptance after consumption, although its visual score remained 'acceptable' 3d longer than most of thawed meats. As thawed and fresh meats were equally preferred at short display, consumer concerns about thawed meat might be reconsidered.
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Muela
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: P
authors.initials: P
authors.lastname: Monge
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: C
authors.initials: C
authors.lastname: Sañudo
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain.
authors.forename: M M
authors.initials: MM
authors.lastname: Campo
authors.affiliation: Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA, Miguel Servet, 177, 50013 Zaragoza, Spain. Electronic address: jbeltran@unizar.es.
authors.forename: J A
authors.initials: JA
authors.lastname: Beltrán
mesh_terms: D000818:Animals; D001272:Atmosphere; D003132:Commerce; D003258:Consumer Behavior; D018857:Food Packaging / Q000379:methods; D061353:Food Storage / Q000379:methods*; D005615:Freezing; D006801:Humans; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D009812:Odorants; D012034:Refrigeration; D012756:Sheep; D013649:Taste
keywords: Consumers' taste test; Retail display; Thawed lamb; Trained evaluators' taste test; Visual test