Abstract
Frozen storage of lamb at temperatures of −5 or −10°C before ultimate storage at −35°C induced changes that led to rancidity development (as assessed by a taste panel) continuing at a more rapid rate at the lower temperature. Parallel storage regimes, but with storage at −35°C first, then ultimate storage at −5°C or −10°C, led to much less storage flavour development. No significant flavour changes occurred even after 40 weeks storage at −15°C followed by 20 weeks storage at −35°C. These studies emphasise the importance of order of time-temperature holding treatments in studies of rancid flavour development and indicate that time-temperature effects may not be truly additive.
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