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Guðjón Þorkelsson
Strategic Scientist
gudjon.thorkelsson@matis.is
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analyzed after chilling and frozen meat was stored frozen for three months and analyzed after thawing. The Musculus longissimus thoracis et lumborum was analyzed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analyzed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odor, frying flavor, sour flavor, fatty flavor and liver flavor, and by reducing juicy texture and mushy texture.