Frozen storage conditions and rancid flavour development in lamb

Frozen storage of lamb at temperatures of ?5 or ?10°C before ultimate storage at ?35°C induced changes that led to rancidity development (as assessed by a taste panel) continuing at a more rapid rate at the lower temperature. Parallel storage regimes, but with storage at ?35°C first, then ultimate storage at ?5°C or ?10°C, led to much less storage flavour development.

No significant flavour changes occurred even after 40 weeks storage at ?15°C followed by 20 weeks storage at ?35°C.

These studies emphasise the importance of order of time-temperature holding treatments in studies of rancid flavour development and indicate that time-temperature effects may not be truly additive.