Biotechnology in Animal Husbandry 2022 Volume 38, Issue 1, Pages: 67-79
https://doi.org/10.2298/BAH2201067I
Full text (
676 KB)
Changes in meat quality of Musculus Longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18°C, obtained from lambs
Ivanov Nikolay T. (Agricultural Institute - Stara Zagora, Agricultural Academy, Bulgaria), n_t_ivanov@abv.bg
Laleva Stayka S. (Agricultural Institute - Stara Zagora, Agricultural Academy, Bulgaria)
Kalaydzhiev Georgi I. (Agricultural Institute - Stara Zagora, Agricultural Academy, Bulgaria)
Miteva Daniela N. (Agricultural Institute - Stara Zagora, Agricultural Academy, Bulgaria)
The present study aimed to evaluate the effect of freezing and frozen storage
duration (1 and 4 months) on the chemical composition and technological
properties of lamb meat. Meat samples from Musculus Longissimus thoracis et
lumborum were collected from Bulgarian Dairy Synthetic Population and their
crosses with Ile-de-France and Mouton Charollais breed, with a slaughtering
weight of 22-23 kg. Samples were frozen in a freezer at -18 °С. Frozen meat
samples were thawed in a refrigerator at 4 °С 1 month and 4 months after
freezing and analysed for determination of chemical composition and
technological properties. It was established that lamb meat from the control
group kept frozen for 1 month had statistically significantly higher water
content compared to crosses of Bulgarian Dairy Synthetic Population with the
Ile-de- France breed. Furthermore, dairy lambs were outlined with
substantially higher meat fat content compared to crosses of Bulgarian Dairy
Synthetic Population with the with Mouton Charollais. The chemical analysis
of meat kept frozen for 4 months demonstrated significantly lower water
content and higher dry matter and protein content in Ile-de-France crosses
with Bulgarian Dairy Synthetic Population than in the control group. The
meat protein percentage was higher while fat content - was lower in crossed
Bulgarian Dairy Synthetic Population with Mouton Charollais compared to
respective values in controls. Meat pH values of Mouton Charollais crosses
differed significantly between the 1st and 4th month of frozen storage
(Р≤0.01). It was found out that the tenderness of meat frozen for 1 and 4
months was statistically significantly elevated in crosses of Bulgarian
Dairy Synthetic Population with Ile-de-France and Mouton Charollais breeds
compared to meat from control lambs.
Keywords: sheep farming, meat quality, freezing
Show references
ABLIKIM B., LIU Y., KERIM A., SHEN P., ABDURERIM P., ZHOU G. H. (2016): Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness. CyTA - Journal of Food 14, 1, 109-116.
AKHTAR S., KHAN M. I., FAIZ F. (2013): Effect of Thawing on Frozen Meat Quality: A comprehensive Review. Pakistan Journal of Food Sciences 23, 4, 198-211.
AKRAM M., MUNIR F., KHAN M., SHOAIB M., KHALID S. (2019): Effect of Pre-Freezing Aging Temperatures on Quality Attributes of Beef Rumps. SSR Institute of International Journal of Life Sciences 5, 2, 2205-2210.
BSS 15437 (1982): Meat and meat products. Determination of moisture content. Bulgarian Institute for Standardization. https://bds-bg.org/bg/project/show/bds:proj:19683 (Bg).
BSS 8549 (1992): Meat and meat products. Determination of fats. Bulgarian Institute for Standardization. https://bds-bg.org/bg/project/show/bds:proj:27130 (Bg).
BSS 9374 (1982): Meat and meat products. Determination of proteins. Bulgarian Institute for Standardization. https://bds-bg.org/bg/project/show/bds:proj:27803 (Bg).
CHO S, KANG S. M., SEONG P., KANG G., KIM Y., KIM J., CHANG S., PARK B. (2017): Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life. Korean Journal for Food Science of Animal Resources 37, 3, 440-448.
CHOI M., ABDUZUKHUROV T., PARK D. H., JEONG K. E., HONG G. (2018): Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat. Korean Journal for Food Science of Animal Resources 38, 5, 959-969.
DASZKIEWICZ T., LIPOWSKI T., KUBIAK D. (2017): Effect of freezer storage on quality of M. longissimus lumborum from fallow deer (Dama dama L.). South African Journal of Animal Science 47, 6, 834-841.
DEVI R., RASANE P., KAUR S., SINGH L. (2019): Meat and Meat losses: influence on meat quality. International Journal of Research and Analytical Reviews 6, 1, 762-786.
GRAU R., HAMM R. (1953): A simple method for determination of water binding in muscles. Naturwissenschaften 40, 29-30.
ISHEVSKIY A. L., DAVYDOV I. A. (2017): Freezing as a method of food preservation. Theory and Practice of Meat Processing 2, 43-59.
ISO 936 (1998): Meat and meat products - Determination of total ash. https://www.iso.org/standard/24783.html (Bg).
IVANOV N., ANGELOVA T., LALEVA S., RIBARSKI S., MITEVA D., YORDANOVA D., KARABASHEV V., PENCHEV I. (2017): Carcass characteristics and technological properties of Musculus Longissimus Lumborum at lambs from the Bulgarian dairy synthetic population and its F1 crosses with meat breeds. Agricultural Science and Technology 9, 2, 171-174.
IVANOV N. (2019): Increasing lamb meat production efficacy. Ph.D. Dissertation. Agricultural Institute, Stara Zagora, Bulgaria.
KHADEEJA S. J., AL-HUSSEINY (2017): Study some physical and chemical properties of some certaintypes of meats and the effect of freezing on it’s. Basrah Journal of Veterinary Research 16, 1, 157-186.
KIANI H., SUN D. W. (2011): Water crystallization and its importance to freezing of foods: A review. Trends in Food Science & Technology 22, 8, 407-426.
KIM K., SHIM J., YOO S., MIN S., LEE S., JO Y., CHOI M. (2015): Effects of various freezing and thawing techniques on pork quality in ready-to-eat meals. African Journal of Food Science 9, 11, 525-533.
KYOSEV D., DANCHEV S. (1979): Manual of Laboratory Training in Technology of Meat and By-products, Plovdiv, Bulgaria.
LAGERSTEDT A., ENFÄLT L., JOHANSSON L., LUNDSTRÖM K. (2008): Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat Science 80, 2, 457-461.
LISITSYN A. B., CHERNUKHA I. M., LUNINA O. I. (2019): To the question about meat freezing. Review. Theory and practice of meat processing 4, 2, 27-31.
PETROV Y. (1982): Specific and breed characteristics in the microstructure of skeletal muscle during the ontogenesis of farm animals. Thesis for awarding the scientific degree Doctor of Science (DSc), Trakia University, Stara Zagora, Bulgaria (Bg).
QI J., LI C., CHEN Y., GAO F., XU X., ZHOU G. (2012): Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Meat Science 92, 4, 619-626.
SEONG P. N., SEO H. W., KIM J., KANG G. H., CHO S., CHAE H. S. (2017): Assessment of frozen storage duration effect on quality characteristics of various horse muscles. Asian-Australasian Journal of Animal Sciences 30, 12, 1756-1763.
SHANKS B. C., WULF D. M., MADDOCK R. J. (2002): Technical note: The effect of freezing on Warner-Bratzler shear force values of beef longissimus steaks across several postmortem aging periods. Journal of Animal Science 80, 2122-2125.
TAN M., MEI J., XIE J. (2021): The Formation and Control of Ice Crystal and Its Impact on the Quality of Frozen Aquatic Products: A Review. Crystals 11, 68, 2-17.
VIEIRA C., DIAZ M.T., MARTÍNEZ B., GARCÍA-CACHÁN M. D. (2009): Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing. Meat Science 83, 3, 398-404.
WIKLUND E., FAROUK M. M., STUART A., CARTWRIGHT S., PENNEY N., ROSENVOLD K. (2009): Quality of chilled-never-frozen versus chilled-frozen-thawed lamb. Proceedings of the New Zealand Society of Animal Production 69, 1-3.
ZAHARIEV Z., PINKAS А. (1979): Methods for experimentation, slaughter analysis and meat quality evaluation in large ruminants, 15-16. Information and propaganda, Bulgaria.