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CC BY V4.0, Open Access
Journal article
Ageing of Australian lamb beyond 14 days does not further improve eating quality
Meat science, Vol.217, 109620
2024
Appears in Open Access via Read & Publish Agreements
Abstract
Limited studies are available assessing the impact of extended ageing on lamb eating quality of a wide range of cuts. From lamb (n = 153) and young mutton (n = 40) carcasses, seven cuts (eye of rack, eye of shoulder, knuckle, loin, outside, rump and topside) were collected and aged based on three ageing times (5, 14 or 21 days). Additionally, residual glycogen was determined from the loin at the corresponding ageing time. Untrained consumers assessed samples for tenderness, juiciness, flavour liking and overall liking. Increasing ageing time from 5 to 14 or 21 days significantly improved cut eating quality; however, ageing beyond 14 days showed no additional benefit. The ageing effect reduced when corrected for pH and temperature measurements, confirming ageing can improve eating quality when pH and temperature variation exists. Loin residual glycogen had no impact on eating quality at each ageing time. Our results confirm the importance of establishing optimum ageing times for cuts to ensure the highest consumer acceptability.
Details
- Title
- Ageing of Australian lamb beyond 14 days does not further improve eating quality
- Authors/Creators
- S.M. Moyes - Murdoch UniversityD.W. Pethick - Murdoch University, Food Futures InstituteG.E. Gardner - Murdoch University, Centre for Animal Production and HealthL. Pannier
- Publication Details
- Meat science, Vol.217, 109620
- Publisher
- Elsevier Ltd
- Identifiers
- 991005692869107891
- Copyright
- © 2024 The Authors.
- Murdoch Affiliation
- School of Agricultural Sciences
- Language
- English
- Resource Type
- Journal article
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