Reports

Testing of Meat Standards Australia's quality system. Comparison of the quality of unfrozen and frozen lamb meat.

Published:

23/03/2023

Authors:

Guðjón Þorkelsson, Aðalheiður Ólafsdóttir and Óli Þór Hilmarsson

Supported by:

Sheep farming development capital

Contact

Guðjón Þorkelsson

Strategic Scientist

gudjon.thorkelsson@matis.is

Information on the Meat Standards Australia (MSA) quality and marketing system for lamb was compiled and their consumer testing methodology was tested and compared with conventional sensory evaluation of fresh and thawed lamb loin muscles. The fresh meat was both lighter and redder than the thawed meat. This is important in retail when consumers choose meat for cooking. Shrinkage during storage and shrinkage during heating was much greater in the thawed meat. The fresh meat had more softness, tenderness and juiciness than the thawed meat. The frozen/thawed meat was not tenderized like the fresh meat. This shows the importance of wasting before or after freezing. However, there was no difference in consumer ratings of tenderness, juiciness, taste and overall palatability between fresh and thawed lamb. The assurance of taste quality through the management of critical control points, the differentiation of meat carcasses, cuts and muscles and pricing and labeling according to taste quality are fundamental aspects of MSA's activities. The system was established in response to declining sales and consumer dissatisfaction with the taste of the meat, but also to reach new target groups of consumers who are willing to pay a higher price for high quality, thus contributing to increased value in the lamb value chain. There should be opportunities here in the entire value chain of lamb meat in Iceland.


Information on Meat Standards Australia (MSA) cut based lamb classification and marketing scheme were collected and analyzed. MSA consumer testing protocol was tried on fresh and frozen lamb loins and compared with traditional sensory analysis. The fresh loin muscles had a lighter and redder color than the thawed loins. The thawed loins had higher storage and cooking loss. The fresh loins were in sensory analysis softer, more tender, and juicier. The thawed meat was not aged before heating whereas the fresh meat was aged for 6 days. This shows the importance of aging the meat before freezing or after thawing. This was not demonstrated in consumer testing where there was no difference between fresh and thawed meat in tenderness, juiciness, flavor and overall liking.  

The MSA cut and cooking method based scheme was developed through collaboration between industry and research by defining best practices through the identification and monitoring of critical control points for eating quality. It covers all aspects of the supply chain from producers, processors, and retailers to food service operators. This allows product quality to be improved and match customer requirements. The MSA schemes for both beef and lamb were designed to respond to declining sales and consumer complaints about variable and sometimes poor quality of the meat. It is also designed to classify meat based on eating quality and to identify consumer groups willing to pay more for high quality meat and thereby adding value to all links in the supply chain. This approach should also be applicable and create new opportunities to increase value in the lamb supply chain in Iceland. 

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Reports

Nýting öfugkjöftu til vinnslu sjávarafurða / Opportunities in processing Megrim in Icelandic seafood industry

Published:

01/06/2012

Authors:

Vigfús Ásbjörnsson, Einar Matthíasson

Supported by:

AVS Fisheries Research Fund

Nýting öfugkjöftu til vinnslu sjávarafurða / Opportunities in processing Megrim in Icelandic seafood industry

The aim of the project is to lay the foundations for fishing and processing of inverted jaws and to create a basis for economic activity and increased growth based on the utilization of this fish stock. The catchability and price development of inverted jaws in Iceland over months and years were studied. The utilization of the raw material for processing was also studied with the aim of fully utilizing the raw material as much as possible in order to create as much value as possible out of every kg of inverted jaw that arrives in Iceland.

The aim of the project is to analyze and develop knowledge of catching and processing Megrim sole in Iceland and create value from the use of the fish stock. The catching pattern of Megrim sole in Iceland was analyzed depending on years and months in order to recognize the catching pattern over a longer time period as well as the price development on the fishmarket in Iceland. The utilization in land processing of the fish was analyzed with the aim to develop a full utilization method in the land manufacturing process of the fish.

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Reports

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

Published:

01/11/2011

Authors:

Kristín Anna Þórarinsdóttir, Aðalheiður Ólafsdóttir, Kolbrún Sveinsdóttir, Ásbjörn Jónsson, Hannes Magnússon, Kristján G. Jóakimsson, Sveinn K. Guðjónsson

Supported by:

AVS (R 11 006‐010)

Contact

Aðalheiður Ólafsdóttir

Sensory evaluation manager

adalheiduro@matis.is

Effect of post ‐ slaughter time intervals on yield and quality of farmed cod

The purpose of the experiment was to investigate whether the waiting time (0, 2, 4 hours) from slaughter to processing had an effect on weight uptake during injection and the properties of frozen fillets. In addition, changes in thawed fillets during refrigerated storage were assessed. Changes in weight, chemical content, water resistance, microbial growth and levels of degradable substances were monitored, as well as the fillets were sensitized. For comparison, untreated fillets were used. Weight gain was greater as the waiting time became longer. Salting increased the water resistance of the fillets and reduced shrinkage during thawing and boiling compared to untreated fillets. The injected fillets were therefore also juicier. Higher water resistance of injected fillets is explained by the fact that a higher proportion of water was inside the muscle cells in the injected fillets, while the extracellular fluid was higher in untreated fillets and proportionally more water was loosely bound. The number of micro-organisms was higher in injected fillets, as expected, as the injection spreads micro-organisms throughout the muscle instead of being found only on the surface of the muscle after filleting. Damage symptoms therefore became more pronounced in injected fillets as the storage of thawed fillets progressed over a 2-week period, despite the fact that the fillets were not initially considered more relaxed. Desalination of salted fillets was higher according to TBA values, but its effect was not noticeable on sensory evaluation. Higher salt content was thought to increase the death stiffness of the injected fillets and give a rubberier and stiffer texture compared to untreated fillets. The appearance of injected fillets was poorer, they were a bit darker and more uneven than untreated fillets.

The aim of the experiment was to evaluate the effect of post ‐ slaughter time intervals on injection yield and characteristics of frozen cod fillets. In addition, to evaluate changes in thawed fillets during chilled storage. Weight gain by injection was higher as the waiting time was longer. Salting increased water retention during storage and cooking in comparison to untreated fillets. Therefore, the injected fillets were also juicier. The higher water retention of injected fillets was explained by a higher percentage of water within the muscle cells while the ration of intercellular fluid was higher in untreated fillets. Spoilage became more pronounced in injected fillets over 2 weeks of chilled storage of the fillets after thawing. Oxidation was higher in salted complex as expressed by higher TBARS ‐ values, but the effect was not observed in sensory analysis. Higher salt content seemed to increase rigor contraction in injected fillets and result in a more rubbery texture of the injected fillets, which were also slightly darker and more heterogeneous than untreated fillets.

Report closed until 01.01.2015

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