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Title: Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display
Contributor(s): Alvarenga, Tharcilla I R C  (author)orcid ; Hopkins, David L (author); Ramos, Eduardo M (author); Almeida, Amelia K  (author)orcid ; Geesink, Geert  (author)
Publication Date: 2019-07
Early Online Version: 2019-02-23
DOI: 10.1016/j.meatsci.2019.02.016
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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.
Publication Type: Journal Article
Source of Publication: Meat Science, v.153, p. 19-25
Publisher: Elsevier BV
Place of Publication: Netherlands
ISSN: 1873-4138
Fields of Research (FoR) 2008: 070299 Animal Production not elsewhere classified
Fields of Research (FoR) 2020: 300604 Food packaging, preservation and processing
Socio-Economic Objective (SEO) 2008: 830310 Sheep - Meat
Socio-Economic Objective (SEO) 2020: 100412 Sheep for meat
Peer Reviewed: Yes
HERDC Category Description: C1 Refereed Article in a Scholarly Journal
Appears in Collections:Journal Article
School of Environmental and Rural Science

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