Please use this identifier to cite or link to this item: https://hdl.handle.net/1959.11/27718
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dc.contributor.authorAlvarenga, Tharcilla I R Cen
dc.contributor.authorHopkins, David Len
dc.contributor.authorRamos, Eduardo Men
dc.contributor.authorAlmeida, Amelia Ken
dc.contributor.authorGeesink, Geerten
dc.date.accessioned2019-10-30T03:51:20Z-
dc.date.available2019-10-30T03:51:20Z-
dc.date.issued2019-07-
dc.identifier.citationMeat Science, v.153, p. 19-25en
dc.identifier.issn1873-4138en
dc.identifier.issn0309-1740en
dc.identifier.urihttps://hdl.handle.net/1959.11/27718-
dc.description.abstractLoins 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.en
dc.languageenen
dc.publisherElsevier BVen
dc.relation.ispartofMeat Scienceen
dc.titleAgeing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayen
dc.typeJournal Articleen
dc.identifier.doi10.1016/j.meatsci.2019.02.016en
dc.identifier.pmid30856548en
local.contributor.firstnameTharcilla I R Cen
local.contributor.firstnameDavid Len
local.contributor.firstnameEduardo Men
local.contributor.firstnameAmelia Ken
local.contributor.firstnameGeerten
local.subject.for2008070299 Animal Production not elsewhere classifieden
local.subject.seo2008830310 Sheep - Meaten
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.schoolSchool of Environmental and Rural Scienceen
local.profile.emailtrodrig2@une.edu.auen
local.profile.emailadealme2@une.edu.auen
local.profile.emailggeesink@une.edu.auen
local.output.categoryC1en
local.record.placeauen
local.record.institutionUniversity of New Englanden
local.publisher.placeNetherlandsen
local.format.startpage19en
local.format.endpage25en
local.identifier.scopusid85062443622en
local.peerreviewedYesen
local.identifier.volume153en
local.contributor.lastnameAlvarengaen
local.contributor.lastnameHopkinsen
local.contributor.lastnameRamosen
local.contributor.lastnameAlmeidaen
local.contributor.lastnameGeesinken
dc.identifier.staffune-id:trodrig2en
dc.identifier.staffune-id:adealme2en
dc.identifier.staffune-id:ggeesinken
local.profile.orcid0000-0002-8260-0477en
local.profile.orcid0000-0003-3065-0701en
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.profile.roleauthoren
local.identifier.unepublicationidune:1959.11/27718en
local.date.onlineversion2019-02-23-
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
dc.identifier.academiclevelAcademicen
local.title.maintitleAgeing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail displayen
local.output.categorydescriptionC1 Refereed Article in a Scholarly Journalen
local.search.authorAlvarenga, Tharcilla I R Cen
local.search.authorHopkins, David Len
local.search.authorRamos, Eduardo Men
local.search.authorAlmeida, Amelia Ken
local.search.authorGeesink, Geerten
local.istranslatedNoen
local.uneassociationYesen
local.atsiresearchNoen
local.sensitive.culturalNoen
local.identifier.wosid000466453600004en
local.year.available2019en
local.year.published2019en
local.fileurl.closedpublishedhttps://rune.une.edu.au/web/retrieve/74c28ae5-fc3a-4602-9008-c77c208417aeen
local.subject.for2020300604 Food packaging, preservation and processingen
local.subject.seo2020100412 Sheep for meaten
dc.notification.tokenf6754172-a03f-4e9d-ae6a-d57278778b29en
Appears in Collections:Journal Article
School of Environmental and Rural Science
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