Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat

Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)

“…These same authors, by comparing the effects of essential oils on minced meat, concluded that rosemary oil showed the greatest effect on color stability. Cayuela et al (2004) in pork loin, De Paula Paseto Fernandes et al (2013) in lamb loin and Souza et al (2005) in pork sausages, with rosemary extracts, reported a high stability of L*, a*, b* coordinates with the storage time. Our results showed that the rosemary, particularly extracts and essential oil, can be used to stabilize color in refrigerated-vacuum packaged lamb burgers.…”

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

“…The sensory attribute juicy texture is discussed below together with the other sensory attributes. The literature describes different types of fluid losses, such as drip loss, thawing loss, cooking loss, fluid loss, water loss or changes in water-holding capacity (not defined further) or combinations of two or several of these parameters [ 8 , 9 , 26 , 27 , 28 , 29 ]. In the present study, losses of fluids were measured as combined thawing and cooking losses, although the individual effect of these parameters could be examined in future studies in order to distinguish between the fractions.…”

“…The impact of freezing on meat quality has been reviewed by Leygonie et al [ 7 ], who concluded that freezing has well-documented effects on moisture loss in meat, but that the literature is inconsistent about the combined effects of freezing and thawing on other parameters, such as colour and tenderness. Studies have also reported increased moisture losses with increasing frozen storage time in both lamb [ 8 ] and beef [ 9 ]. However, the effect of frozen storage on the sensory properties of lamb meat has been shown to be small when assessed by a trained panel, and should not affect consumer acceptance for the product [ 10 ].…”

Crystallization Behavior and Quality of Frozen Meat

“…Under freezing conditions, meat can be stored for an extended period of time before quality defects are noticeable. Several studies have evaluated the effect of freezing duration on meat quality [53,61,62], showing a generally negative relationship between the two. Vieira, Diaz, Martínez, and García-Cachán [53] found greater water loss and lower L* (lightness), a* (redness), and b* (yellowness) values in beef steaks that were frozen for 90 days than in steaks that were frozen for 30 days.…”