title: Effect of different aging temperatures prior to freezing on meat quality attributes of frozen/thawed lamb loins.
abstract: The objective of this study was to determine the effect of different aging temperatures prior to freezing on quality attributes of frozen/thawed lamb loins. The loins (M. longissimus lumborum; n=32) were randomly allocated to one of the four different aging/freezing treatments: aged only (-1.5°C for 14 days) and aged (-1.5°C for 14 days, 3°C for 8 days, or 7°C for 8days) then frozen/thawed loins. The loins aged at elevated temperatures (3°C or 7°C) for 8 days had equivalent shear force, protein degradation and purge loss values compared to the loins aged at -1.5°C for 14 days (P>0.05). However, significantly higher drip loss and less color stability were observed in the loins with increasing aging temperatures compared to the loins aged at -1.5°C. These results suggest that application of elevated aging temperatures could shorten required aging periods prior to freezing, while not adversely affecting tenderness and purge loss of frozen/thawed meat.
authors.affiliation: AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand.
authors.forename: Ju-Hui
authors.initials: JH
authors.lastname: Choe
authors.affiliation: AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand.
authors.forename: Adam
authors.initials: A
authors.lastname: Stuart
authors.affiliation: AgResearch Ltd., Ruakura Research Centre, Hamilton 3240, New Zealand. Electronic address: bradkim@purdue.edu.
authors.forename: Yuan H Brad
authors.initials: YH
authors.lastname: Kim
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005615:Freezing; D008460:Meat / Q000592:standards*; D012756:Sheep; D013696:Temperature; D013997:Time Factors
keywords: Aged/frozen; Aging temperature; Color stability; Meat quality; Modified atmosphere