Quality traits of fresh Iberian loin according to slaughter age and short-term freezing

Abstract

The influence of various slaughter age options and short-term freezing storage on Iberian loin (longissimus thoracis et lumborum (LTL)) quality traits was assessed. Three batches of 15 animals each one were established (IBxD8, IBxD10 and IBxD12) to be slaughtered at 8, 10 and 12 months old, respectively, but similar live weight. After slaughtering, LTL muscles were dissected and assigned to three sets: fresh (T0), frozen during 3 (T3) and 6 months (T6). Loins from IBxD12 had lower intramuscular fat (IMF), higher mono and poly (PUFA) unsaturated fatty acids, lower α-tocopherol, as well as less capacity to retain water (WHC) and higher total and insoluble collagen which led to higher hardness. No remarkable differences were found between loins from IBxD8 and IBxD10 batches. After freezing, loins showed higher WHC, redness, lipid and protein oxidation, lower PUFA and an increase in hardness, irrespective of the time that the loins were frozen.