Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage

Abstract

The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum-packaged and freezer-stored (-26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity. Vacuum packaging and low-temperature storage protected lamb meat against oxidative changes, and alleviated the adverse effects of oxidation on the color, aroma and taste of meat. It can be concluded that freezer storage (-26°C) of vacuum-packaged meat can help meet consumer demand for lamb meat products in periods when fresh meat is unavailable. However, it should be noted that long-term frozen storage induces undesirable changes in meat quality, including a decrease in water-holding capacity and taste intensity.

Effects of active edible coating based on thyme and garlic essential oils on lamb meat shelf life after long‐term frozen storage

“…Thus, the control group (CON) showed the highest water losses. The increment in exudative losses with display, one of the main undesirable quality changes during shelf life, concurs with other research outcomes in thawed lamb . The use of active edible coatings could thus make trays appear more attractive to consumers due to the decrease in exudative losses.…”

“…36,37 WHC, pH, and color Fresh meat has been reported as showing variations compared with thawed meat due to the frozen storage process. [18][19][20]38 The lack of differences in pH after thawing is consistent with results from Pinheiro et al 19 or Muela et al, 18 who found no differences in pH after 3 to 12 months or 9, 15, or 21 months of freezing. Freezing paralyzes the metabolic processes at muscular level.…”

“…Fresh meat has been reported as showing variations compared with thawed meat due to the frozen storage process …”

“…noticed that frozen storage may cause changes such as modifications of color and lipid oxidation, leading to consumer rejection. Likewise, modification and reduction in water‐holding capacity is another undesirable change that has also been reported after thawing …”

“…Likewise, modification and reduction in water-holding capacity is another undesirable change that has also been reported after thawing. 20 The aim of this study was to analyze the effect of alginate-based edible coating and its incorporation with natural antioxidant (essential oils from thyme and garlic) on lamb meat quality characteristics that affect the shelf life, such as water-holding capacity, color stability and lipid oxidation during display (1, 4 and 7 days) after thawing from long-term preservation.…”