Meat quality of Santa Inês lamb chilled-then-frozen storage up to 12 months

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

“…The lack of differences in pH after thawing is consistent with results from Pinheiro et al . or Muela et al ., who found no differences in pH after 3 to 12 months or 9, 15, or 21 months of freezing.…”

“…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.…”

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

“…showed that frozen storage significantly reduced shelf life during display. Pinheiro et al . noticed that frozen storage may cause changes such as modifications of color and lipid oxidation, leading to consumer rejection.…”

“…Winger 17 showed that lamb meat could be stored safely for 2 years or longer without detrimental effects on quality, although Muela et al 18 showed that frozen storage significantly reduced shelf life during display. Pinheiro et al 19 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.…”