Increase in retail display of frozen lamb chops with increased loin storage time before cutting into chops

Abstract

There is a steady deterioration of the colour of lamb chops during frozen storage. Storing meat in carcass form or as primals before cutting and packaging minimizes the exposure of the meat surfaces to deteriorating environmental effects. This experiment examines the effects of storage conditions (form, time and temperature) on the display life of frozen chops. Loins were removed from recently frozen carcasses and stored for 0, 10, 20 or 30 weeks at temperatures of −5°C, −10°C and −20°C. Chops were cut from the stored loins, packaged in oxygen permeable film, stored in the dark at −20°C for 0,4,8 or 12 weeks and then displayed at −20°C under continuous lighting. The retail display life of the chops was assessed by an experienced colour panel. The most rapid colour deterioration occurred in chops cut from unstored frozen loins and held for 12 weeks prior to display (display life of less than 1 day). Chops cut from loins stored for 30 weeks at −20°C, and then held for 12 weeks prior to display had a display life of 23 days. Both increased loin storage temperature and an increased duration of chop storage before display decreased the retial display life. This study indicates that frozen storage of cut chops for as little as 4 weeks reduces the display life by almost 80% so that whole carcasses or loins rather than cut chops should be shipped to distant markets. unstored frozen loins and held for 12 weeks prior to display (display life of less