title: Long-term red meat preservation using chilled and frozen storage combinations: A review.
abstract: This paper reviews current literature relating to the effects of chilled and frozen storage on the quality characteristics of red meat (lamb and beef). These characteristics include tenderness (shear force), juiciness (fluid losses), flavour (lipid oxidation), colour and microbial loading. Research suggests that chilled storage of red meat can improve certain properties, such as shear force and species-specific flavour, to threshold levels before the effects on flavour and colour become deleterious, and key microbial species proliferate to spoilage levels. For frozen red meat, the negative effects upon quality traits are prevented when stored for shorter durations, although chilled storage conditions prior to freezing and retail display post-thawing can both positively and negatively affect these traits. Here, we review the effects of different chilled, frozen and combined chilled and frozen storage practices (particularly the chilled-then-frozen combination) on meat quality and spoilage traits, in order to contribute to superior management of these traits during product distribution.
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia; School of Animal and Veterinary Sciences, Charles Sturt University, Wagga Wagga, NSW 2650, Australia. Electronic address: cassius.coombs@dpi.nsw.gov.au.
authors.forename: Cassius E O
authors.initials: CE
authors.lastname: Coombs
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia.
authors.forename: Benjamin W B
authors.initials: BW
authors.lastname: Holman
authors.affiliation: Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
authors.forename: Michael A
authors.initials: MA
authors.lastname: Friend
authors.affiliation: Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2974, Australia; Graham Centre for Agricultural Innovation, Charles Sturt University, Wagga Wagga, NSW 2650, Australia.
authors.forename: David L
authors.initials: DL
authors.lastname: Hopkins
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D005506:Food Contamination; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D005615:Freezing; D006801:Humans; D006863:Hydrogen-Ion Concentration; D000069466:Red Meat / Q000032:analysis* / Q000382:microbiology; D012034:Refrigeration; D034561:Sheep, Domestic; D013045:Species Specificity; D013649:Taste
keywords: Consumer acceptability; Eating quality; Frozen and chilled storage; Long-term preservation; Red meat; Shelf life; Spoilage