Abstract
The objective of this study was to evaluate fresh and frozen storage of lamb longissimus lumborum (LL) and semimembranosus (SM). Wether lambs (n=12) were raised and harvested at North Dakota State University. After a 24-h chill, loins and legs were split in half and randomly assigned to fresh (FRSH) or frozen (FRZN) treatments. FRSH halves were stored at 3°C for 14 d while FRZN halves were stored at −18°C for 13 d+1 d to thaw at 3°C. Samples were collected to evaluate sensory attributes, Warner-Bratzler shear force, cook loss, drip loss, troponin-T (TnT) degradation, and lipid oxidation. Data were analyzed using PROC MIXED of SAS Studio®. Experimental units were loin or leg with means being separated with the PDIFF option and were considered significant when P<0.05. In FRSH-LL, sensory samples scored higher in overall like, tenderness, and juiciness (P≤0.03) compared with FRZN-LL samples. No differences in overall like,flavor, tenderness, or juiciness scores (P≥0.77) were observed between FRSH-SM and FRZN-SM. FRSH-LL and FRSH-SM had less drip loss compared with FRZN-LL and FRZN-SM (P<0.0001, P=0.0003, respectively). FRSH lamb LL and SM had greater degradation of TnT (P≤0.0008) compared with FRZN lamb. Malondialdehyde levels were not different (P>0.05) between treatments within each muscle. However, no other meat quality differences were observed (P≥0.10). Our results demonstrate that lamb legs may be frozen for 13 d without negative effects on palatability whereas lamb loins should be kept fresh to offer the greatest opportunity for consumer satisfaction.
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