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• W2016830696 abstract "The effect of different ageing periods (0, 2 and 3 weeks at -1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6 weeks at -18°C, respectively) compared to the aged-only (never frozen) lamb for 9 weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O(2)) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.05) surface redness, colour intensity, and discolouration. Further, no significant difference found in shear force between the loins aged 3 weeks/frozen 6 weeks and the aged-only loins. However, more lipid oxidation (P<0.05) was found in the aged-only compared to the aged/frozen loins in HiOx-MAP throughout display. These results suggest that ageing loins prior to freezing would provide equivalent tenderness and colour stability, and better lipid oxidation stability compared to the aged-only loins under HiOx-MAP." @default.
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• W2016830696 date "2011-07-01" @default.
• W2016830696 modified "2023-10-13" @default.
• W2016830696 title "Effect of ageing prior to freezing on colour stability of ovine longissimus muscle" @default.
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• W2016830696 doi "https://doi.org/10.1016/j.meatsci.2010.12.020" @default.
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