Postmortem ageing influences the thawed meat quality of frozen lamb loins

文献类型： 外文期刊

第一作者： Li, Guixia

作者： Li, Guixia;Li, Zheng;Li, Xin;Wang, Ying;Zhang, Dequan;Li, Guixia;Wang, Ying;Zhu, Jie;Li, Guixia;Wang, Ying;Zhu, Jie;Li, Guixia

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关键词： Lamb; Ageing; Freezing; Thawed meat; Quality

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 275 卷

页码：

收录情况： SCI

摘要： The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi; n = 30) were randomly divided into six groups: five frozen treatment groups and the control (4 degrees C for 120 h). Treatment groups were frozen for 3 weeks and thawed at 4 degrees C overnight, muscles were preserved at 4 degrees C until 120 h. Compared to the control, pH values and color of frozen meat declined (P < 0.05) after ageing for 72 h, lower shear force values and higher water loss with earlier freezing were due to extensive degradation of myofibril protein. These results indicated the loins frozen in earlier period could accelerate ageing rate, but impaired meat quality inevitably, freezing between 12 h and 24 h postmortem was a better consideration.

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