Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Ablikim, B.; Liu, Yana; Kerim, A.; Shen, Ping; Abdurerim, P.; Zhou, Guang Hong

doi:10.1080/19476337.2015.1054885

Cited by 24 publications

(39 citation statements)

References 46 publications

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“…Ablikim et al. () demonstrated that changes (both increase and decrease) in the pH of lamb meat during freezer storage were correlated with the animal's breed and the analyzed muscle.…”

Section: Resultsmentioning

confidence: 89%

“…Ablikim et al. () noted high variation in the content of dry matter and fat in samples of lamb meat (collected from three different muscles) stored for 1, 7, 15 and 30 days (−18°C).…”

Section: Resultsmentioning

confidence: 99%

“…Ablikim et al. () noted high positive coefficients of correlation (.966, p ≤ .01) between freezer storage time and cooking loss in lamb meat samples. The volume of cooking loss is determined by several factors, mainly denaturation of muscle proteins, and the degree of fragmentation and rupture of myofibrils (Berry, Smith, Spencer, & Kroening, ).…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, differences in the fat and protein content of meat may be partially responsible for the amount of cooking loss, which was reported by Ablikim et al. ().…”

Section: Resultsmentioning

confidence: 99%

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Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage

Daszkiewicz

Purwin

Kubiak

et al. 2018

Animal Science Journal

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The aim of this study was to determine changes in the quality of lamb meat (Longissimus thoracis et lumborum), which was vacuum-packaged and freezer-stored (-26°C) for 6 and 12 months. The experiment was performed on 12 male lambs of the Kamieniec Longwool breed, raised to 106 days of age. In comparison with fresh meat, thawed meat was characterized by lower ash content, higher pH, greater natural drip loss and cooking loss, and lower scores for taste intensity. Vacuum packaging and low-temperature storage protected lamb meat against oxidative changes, and alleviated the adverse effects of oxidation on the color, aroma and taste of meat. It can be concluded that freezer storage (-26°C) of vacuum-packaged meat can help meet consumer demand for lamb meat products in periods when fresh meat is unavailable. However, it should be noted that long-term frozen storage induces undesirable changes in meat quality, including a decrease in water-holding capacity and taste intensity.

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“…Ablikim et al. () demonstrated that changes (both increase and decrease) in the pH of lamb meat during freezer storage were correlated with the animal's breed and the analyzed muscle.…”

Section: Resultsmentioning

confidence: 89%

“…Ablikim et al. () noted high variation in the content of dry matter and fat in samples of lamb meat (collected from three different muscles) stored for 1, 7, 15 and 30 days (−18°C).…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Therefore, differences in the fat and protein content of meat may be partially responsible for the amount of cooking loss, which was reported by Ablikim et al. ().…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage

Daszkiewicz

Purwin

Kubiak

et al. 2018

Animal Science Journal

View full text Add to dashboard Cite

show abstract

“…Despite this, the results of research studies that investigated the influence of freezing time on the pH of meat are inconclusive. For example, Ablikim et al (2016) demonstrated that changes in the pH of lamb meat during freezer storage (30 days, -18 °C) were correlated with animal breed and type of muscle.…”

Section: Resultsmentioning

confidence: 99%

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

Daszkiewicz¹,

Lipowski²,

Kubiak³

2017

SA J. An. Sci.

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The aim of this study was to analyse changes in the quality of meat (M. longissimus lumborum) from 11 fallow deer (Dama dama L.) bucks, which had been deep-frozen (-26 °C) for 10 months. The proximate chemical composition, physico-chemical properties and sensory properties of the meat were analysed. Fallow deer aged 17-18 months were hunter-harvested in north-eastern Poland in November and December of the same hunting season. The results revealed that freezer storage did not influence the proximate chemical composition of meat (protein, fat, ash) or the content of water-soluble nitrogen compounds. An analysis of the physico-chemical properties of meat revealed that long-term freezer-stored meat was characterized by higher pH, lower contribution of redness (a*) and yellowness (b*), lower chroma (C*), greater natural drip loss, lower ability to bind added water, and greater cooking loss. Freezer storage improved meat tenderness but reduced meat juiciness. The results of the study also indicated that long-term freezer storage (-26 °C) of vacuum-packaged meat allowed it to maintain its good quality, which indicates that this storage method could help meet consumer demand for fallow deer meat between hunting seasons.

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Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

Klupšaitė

Buckiūnienė

Bliznikas

et al. 2022

Food Science & Nutrition

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The present study aims to evaluate the effect of Romanov breed lamb gender on carcass traits and meat quality parameters, as well as on the formation of biogenic amines (BAs) and malondialdehyde during meat storage. Obtained results revealed that lamb gender had a significant influence on sternum/breastbone, ribs, right shoulder, and bones of the back leg. Significantly higher lightness (by 3%) was found for male meat; however, higher redness of female meat was observed (by 7.7%). In all cases, a lower pH was obtained for female meat. Significantly higher cooking loss (by 38%) was found for male meat. However, gender was not a significant factor in lamb meat proximate composition, or for BAs and cholesterol content. The gender of animals had a significant influence on 10‐heptadecenoic (C17:1), linoleic (C18:2n – 6), total polyunsaturated FA, and total trans isomers content in meat. A significantly higher concentration of malondialdehyde was found in female lamb meat (by 43.4% and 56.8% in fresh and after 3 months of storage at −18°C, respectively) compared to males. Finally, the obtained results supplement the scarce database about the characteristics of Romanov breed meat of different gender and this is beneficial for lamb breeders and meat industry in order to obtain a better quality production.

show abstract

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Cited by 24 publications

References 46 publications

Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage

Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long‐term freezer storage

Effect of freezer storage on quality of <i>M. longissimus lumborum</i> from fallow deer (<i>Dama dama</i> L.)

Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage

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