Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins
Meat Science, ISSN: 0309-1740, Vol: 195, Page: 109000
2023
- 4Citations
- 10Captures
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Metrics Details
- Citations4
- Citation Indexes4
- Captures10
- Readers10
- 10
Article Description
This study evaluated effects of RinseΧll® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxygen modified atmosphere packaging, vacuum skin packaging) on quality of lamb loins. Thirty-two lambs were slaughtered, and carcasses were allocated to RinseΧll® or control ( n = 16 for each). Loins were aged for seven-days (fresh), and then allocated to fresh or freezing-thawing (frozen-thawed). After storage completion loins were cut into steaks then packaged in high oxygen modified atmosphere packaging (HiOxMAP) or vacuum skin packaging (VSP) and into 8-days simulated retail display. RinseΧll® samples had lower heme protein content and lipid oxidation ( p < 0.05 for both) compared to control samples. In frozen-thawed lamb samples, VSP resulted in lower lipid oxidation, higher red values ( a *), and lower Warner-Bratzler shear force compared to those in HiOxMAP ( p < 0.05 for all). This study showed that RinseΧll® reduced lipid oxidation in lamb loins, and VSP can be used to improve the quality of frozen-thawed lamb in retail.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0309174022002686; http://dx.doi.org/10.1016/j.meatsci.2022.109000; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85141332866&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/36356483; https://linkinghub.elsevier.com/retrieve/pii/S0309174022002686; https://dx.doi.org/10.1016/j.meatsci.2022.109000
Elsevier BV
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