Factors influencing frozen display life of lamb chops and steaks: Effect of packaging and temperature

Abstract

Frozen lamb loin and rib chops and leg steaks were wrapped in film of high oxygen permeability or vacuum packaged in film of low oxygen permeability and stored in the dark at −10, −20 or −35°C for periods from 0–20 weeks. After storage, the wrapped cuts were displayed in an open-top cabinet operating at −20°C under continuous fluorescent lighting (Philips Deluxe 32°). Cuts were evaluated by a trained colour panel to determine acceptable display life, and chop lean colour was evaluated using a Hunter colorimeter. Cuts wrapped in oxygen permeable film had better colour retention during storage and display. Storage of the frozen chops reduced the display life, with the largest effect occurring during the first 4–5 weeks' storage. Cuts stored at −10°C had no display life after 10 weeks' storage, whereas cuts stored at −20 and −35°C had some acceptable display life even after the longest storage period tested. Rib chops in general had better colour stability than loin chops.