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Journal of Integrative Agriculture  2013, Vol. 12 Issue (11): 1946-1952    DOI: 10.1016/S2095-3119(13)60632-2
Section 1: Animal Welfare and Meat Quality Advanced Online Publication | Current Issue | Archive | Adv Search |
Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat
 Rafaella de Paula Paseto Fern, es, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer
1.Department of Food Engeneering, College of Animal Science and Food Engineering of University, São Paulo (FZEA/USP), Avenida Duque of Caxias Norte, 225, Jardim Elite, Pirassununga, São Paulo 13.635-900, Brazil
2.Department of Food Engineering, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
3.Department of Animal Science, FZEA/USP, Pirassununga, São Paulo 13.635-900, Brazil
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摘要  Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at (-18±1)ºC. The meat stability was assessed by physical and chemical (lipid oxidation, objective color, pH value, cooking losses and instrumental texture), microbiological (total count of psychrotrophic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (acceptance test and visual evaluation). The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a significant reduction in tenderness (shear force increase from 3 to 8 kg), it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 (like moderately) during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at -18°C.

Abstract  Nowadays, lamb meat represents only 7% of all meat produced in the world. In recent years the demand for standardized lamb meat cuts has been considered of great importance and the marketing occurs predominantly in the form of frozen cuts. Herewith, the main of this work was to evaluate the stability and safety of lamb meat during frozen storage. Meats were vacuum packed in high barrier multilayer plastic films and stored during 12 mon at (-18±1)ºC. The meat stability was assessed by physical and chemical (lipid oxidation, objective color, pH value, cooking losses and instrumental texture), microbiological (total count of psychrotrophic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (acceptance test and visual evaluation). The vacuum packed lamb meat remained stable as to most physical and chemical indexes. Microbiological indexes showed good stability throughout the storage period according to Brazilian legislation standards to pathogenic microorganisms. Although a significant reduction in tenderness (shear force increase from 3 to 8 kg), it showed a good sensorial acceptance for all attributes tested, including texture, with scores of around 7 (like moderately) during the 12 mon of storage. Therefore, it can be concluded that, under the conditions applied in this study, lamb meat presents a shelf life of at least 12 mon when stored at -18°C.
Keywords:  acceptance test       Longissimus dorsi       shelf life  
Received: 19 October 2012   Accepted:
Fund: 

The authors would like to thank the Foundation for Research Support of the State São Paulo (FAPESP) for financial support (Research Program in Public Policy - Process n.º 06/51695), Cryovac for donating the plastic films and the Brazilian Federal Agency for the Improvement of Higher Education (CAPES) for granting scholarships.

Corresponding Authors:  Correspondence Rafaella de Paula Paseto Fernandes, Tel: +55-19-35654245, E-mail: rafaella_paseto@ig.com.br      E-mail:  rafaella_paseto@ig.com.br

Cite this article: 

Rafaella de Paula Paseto Fern, es , Maria Teresa de Alvarenga Freire, Celso da Costa Carrer. 2013. Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat. Journal of Integrative Agriculture, 12(11): 1946-1952.

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