Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display |
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| Authors: | Aída R Callejas-Cárdenas Irma Caro Carolina Blanco Luz H Villalobos-Delgado Nuria Prieto Raúl Bodas Francisco J Giráldez Javier Mateo |
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| Affiliation: | 1. Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, Campus de Vegazana s/n 24071, León, Spain;2. Departamento de Pediatría, Inmunología, Obstetricia-Ginecología Nutrición-Bromatología, Psiquiatría e Historia de la Ciencia, Universidad de Valladolid, Avenida de Ramón y Cajal, 7, 47005 Valladolid, Spain;3. Instituto de Ganadería de Montaña (CSIC-Universidad de León), E-24346 Grulleros, León, Spain;4. Lacombe Research Centre, Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta, Canada T4L 1W1;5. Instituto Tecnológico Agrario de Castilla y León, Subdirección de Investigación y Tecnología, Finca Zamadueñas, Ctra. Burgos, km 119, 47071 Valladolid, Spain;6. Institute of Agroindustry, Technological University of the Mixteca, Carretera a Acatlima, km. 2.5, Huajuapan de León, Oaxaca, Mexico |
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| Abstract: | The effects of vacuum ageing on the quality changes of lamb steaks during retail display were assessed. Biceps femoris and Quadriceps femoris muscles from thirty early fattening lambs fed barley straw and concentrate or alfalfa and concentrate were used. Half of the muscles were vacuum aged for three weeks (VA), and the other half were not aged (control). Control and VA muscles were sliced and aerobically displayed. Weight loss, pH, aldehyde contents, instrumental color characteristics and color acceptance were measured at display days 1, 3, 7 and 14. At day 1 redness was higher in VA lamb. However, redness of VA lamb decreases more rapidly during further storage. Redness and color acceptance decreased in VA lamb from day 3, whereas in not-aged lamb the decrease was observed from day 7 onwards. From days 7 to 14 a drop of color acceptance accompanied by an increase in pH and a decrease in lightness was observed in control and VA lamb. |
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| Keywords: | Meat discoloration Meat color Fattening lambs Meat shelf life Meat oxidation Meat packaging |
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