Eating quality of frozen Australian lamb leg meat
Jacob, R.H., Pearce, K.L., Gee, A. and Pethick, D.W. (2010) Eating quality of frozen Australian lamb leg meat. In: 56th International Congress of Meat Science and Technology, 15 - 20 August, Jeju, Korea.
An experiment was conducted to benchmark the eating quality of Australian Iamb meat frozen across a range of freezing times and methods used commercially. Legs were collected from 108 Iamb carcases slaughtered at a commercial abattoir in Western Australia and allocated randomly to one of 6 treatments. The treatments were arranged in a 2X3 factorial design of freezer type (plate or blast) and freezing time (0.5, 1, or 3d from slaughter). Eating quality was assessed by an untrained consumer panel for meat roasted after thawing. Objective measurements of shear force, sarcomere length and drip loss were also made. Treatment affected shear force, tenderness, star rating, and sarcomere length but not overall liking, flavour, juiciness, liking of smell or drip loss. In particular freezing too soon after slaughter could reduce tenderness and star rating. There was no effect of freezing method or freezing time on drip loss. The conclusion was made that whilst some variation may occur due to processing method, the benchmark value for the eating quality of frozen Australian "easy carve leg" Iamb meat is likely to have a satisfaction star rating of 3 out of 5, that is "good everyday".
|Publication Type:||Conference Item|
|Murdoch Affiliation:||School of Veterinary and Biomedical Sciences|
|Publisher:||National Institute of Animal Science|
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