Effect of fast freezing then thaw‐aging on meat quality attributes of lamb M. longissimus lumborum

• Published in: Animal science journal Vol. 90; no. 8; pp. 1060 - 1069
• Main Authors: Balan, Prabhu, Kim, Yuan H. Brad, Stuart, Adam D., Kemp, Robert, Staincliffe, Maryaan, Craigie, Cameron, Farouk, Mustafa M.
• Format: Journal Article
• Language: English
• Published: Australia Blackwell Publishing Ltd 01.08.2019
• Subjects: Aging; Freezing; Ice; Ice crystals; Ice formation; Lamb; Meat; meat quality; Proteolysis; Quality management; Shear forces; small heat shock proteins; Thawing; meat quality; lamb; small heat shock proteins; freezing; proteolysis
• ISSN: 1344-3941; 1740-0929
• DOI: 10.1111/asj.13216

The objective of this study was to determine the effect of two different freezing rate then thaw‐aging regimens on the quality attributes of lamb loins. The loins were randomly allocated to one of five different freezing/thawing/aging regimes: fast‐(FF1A0) and slow‐(SF1A0) frozen only; fast‐(FF1A2) and slow‐(SF1A2) frozen then thaw‐aged for 14 days; aged for 14 days never frozen (A2). FF1A2 samples had a significantly higher water‐holding capacity compared to the slow frozen regardless of further aging periods. FF1A2 samples had lower (p < 0.05) shear force values than A2 and higher (p < 0.05) water‐holding capacity compared to the SF1A2. Fast freezing resulted in more intracellular cryo‐damage, whereas slow freezing resulted in extracellular cryo‐damage. FF1A0 and SF1A0 samples had lower (p < 0.05) myofibrillar proteins degradation. This study demonstrated that fast freezing then thaw‐aging can result in an improved water‐holding capacity and tenderness through the minimization of extracellular ice crystal formation, reduction in purge and drip losses, and improved proteolysis in thawed lamb.