Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

Title
Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
Publication Date
2019-07
Author(s)
Alvarenga, Tharcilla I R C
( author )
OrcID: https://orcid.org/0000-0002-8260-0477
Email: trodrig2@une.edu.au
UNE Id une-id:trodrig2
Hopkins, David L
Ramos, Eduardo M
Almeida, Amelia K
( author )
OrcID: https://orcid.org/0000-0003-3065-0701
Email: adealme2@une.edu.au
UNE Id une-id:adealme2
Geesink, Geert
Type of document
Journal Article
Language
en
Entity Type
Publication
Publisher
Elsevier BV
Place of publication
Netherlands
DOI
10.1016/j.meatsci.2019.02.016
UNE publication id
une:1959.11/27718
Abstract
Loins from fifty-six lambs were allocated to 2 ageing times (6 and 12 days post mortem) and a Frozen treatment (6 days of ageing followed by freeze/thaw process). Instrumental colour parameters, chroma, hue angle, 630/580 and myoglobin isoforms were assessed repeatedly every 5 min during the first 40 min and every 10 min from 40 to 120 min after surface cutting. Colour stability was measured instrumentally during 4 consecutive days of simulated retail display. L* values were lower for Frozen treatment compared to meat aged for 6 and 12 days. Redness increased at a lower rate for Frozen treatment compared to samples aged for 6 days up to the breakpoint and took a longer time to stabilize. Meat subjected to the ageing-freezing/thaw process required a longer time to reach a fully bloomed status than meat aged up to 12 days post mortem. The ageing-freezing/thaw process improved the redness of lamb meat displayed for 4 days in cold storage.
Link
Citation
Meat Science, v.153, p. 19-25
ISSN
1873-4138
0309-1740
Pubmed ID
30856548
Start page
19
End page
25

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