Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat.
Longissimus dorci (LD) samples of different origin (imported and domestic) with pre-treatments (imported meat stored at -18°C for 6months, domestic meat stored at -18°C for 10days, and domestic meat stored at 4°C for 24h) were cooked as barbacoa and frozen using two treatments (air blast and liquid immersion) and then evaluated after 30days of storage. The results showed that the origin and pre-treatment of meat affected L*, a*, instrumental texture and microstructure; that the storage time affected pH, aw, b* and microstructure; and that the freezing treatments did not affect the meat. Overall, the frozen cooked lamb dish barbacoa could present some problems at the conservation stage due to an increase in pH, aw and changes in microstructure; however, the physical traits (color and texture) remained mostly unchanged and depended more on the quality of the raw meat.
Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico.
Joaquín
J
Estrada-Solís
Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico. Electronic address: fkatia@colpos.mx.
Katia A
KA
Figueroa-Rodríguez
Colegio de Postgraduados, Campus San Luis Potosí, Natural Resources Management Program, Iturbide 73, Salinas de Hidalgo, San Luis Potosí, C.P. 78620, Mexico.
Benjamín
B
Figueroa-Sandoval
Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico.
Francisco
F
Hernández-Rosas
Colegio de Postgraduados, Campus Córdoba, Agrifood Program, Km. 348 Carretera Federal Córdoba-Veracruz, Amatlán de los Reyes, Veracruz CP 94946, Mexico.
Aleida S
AS
Hernández-Cazares
D000818:Animals; D003116:Color; D003296:Cooking; D061353:Food Storage; D005615:Freezing; D006863:Hydrogen-Ion Concentration; D008297:Male; D000069466:Red Meat / Q000032:analysis*; D012034:Refrigeration; D012756:Sheep
Color measures; Instrumental texture; Meat quality; SEM; Water activity