Effect of anaerobic chilled storage on the pH, water-holding capacity, emulsifying capacity, and drip of lamb packaged fresh or thawed

Abstract

Paired longissimus dorsi muscles from three lamb carcasses were stored under a CO 2 atmosphere for 12 weeks at -1.5°C. For each pair, one longissimus dorsi muscle was packaged fresh and one was frozen, then thawed before packaging. Fresh meat and meat that had been frozen and thawed had similar emulsifying capacities and drip losses during storage in CO 2 , The pH of fresh meat had increased at 8 weeks' storage, but thawed meat showed no increase after any time period. Thepercent free water expressed was slightly higher in thawed meat than fresh, and the total weight loss as a result of thawing plus storage was higher in thawed meat than the weight loss resulting from storage in fresh meat. Drip loss had increased by 12 weeks' storage, for both fresh and thawed samples. On pack opening, thawed samples had a better colour than samples packaged fresh, although both fresh and thawed samples "bloomed" well after exposure to air.