Effect of storage method: Aerobic refrigerated, vacuum refrigerated and frozen storage, on the quality of churra suckling lamb meat
[EN] Suckling lamb meat is typically refrigerated stored for few days before being sold, although the use of vacuum and frozen storage is increasing. The effect of storage: non-stored (NS), 7-day aerobic refrigerated storage (ARS), 21-day vacuum refrigerated storage (VRS) and 3-month frozen storage...
| Autores: | , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | España |
| Recursos: | Universidad de León |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:dnet:buleria_____::8f6f3af26fbc9c276f15b729ec4efaa1 |
| Acesso em linha: | https://www.itjfs.com/index.php/ijfs/article/view/1501 https://hdl.handle.net/10612/28225 |
| Access Level: | acceso abierto |
| Palavra-chave: | Tecnología de los alimentos Meat colour Meat texture Oxidative stability Packaging Suckling lamb 3309 Tecnología de Los Alimentos 3309.13 Conservación de Alimentos 3309.20 Propiedades de Los Alimentos |
| Resumo: | [EN] Suckling lamb meat is typically refrigerated stored for few days before being sold, although the use of vacuum and frozen storage is increasing. The effect of storage: non-stored (NS), 7-day aerobic refrigerated storage (ARS), 21-day vacuum refrigerated storage (VRS) and 3-month frozen storage (FS) on the suckling lamb quality was investigated using 32 legs (8 per method) of Churra-breed lambs. Raw meat pH, colour and water holding capacity (WHC) and cooked meat texture and oxidative stability were evaluated. ARS showed increased discoloration than NS. VRS showed the highest pH increment and the lowest hardness. FS was the lowest in WHC and lightness |
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