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Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins

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posted on 2023-05-03, 14:34 authored by Yuan H. Brad Kim, Charlotte Liesse, Robert Kemp, Prabhu Balan
The objective of our study was to evaluate the combined effects of ageing period and different freezing rates on meat quality attributes of beef loins. Pairs of loins (M. longissimus at 1 day post mortem) from 12 carcasses were divided into four equal portions and randomly assigned to four ageing/freezing treatments (aged only, frozen only, and 3 or 4 weeks ageing at − 1.5 °C then frozen). Two freezing methods (fast freezing by calcium chloride immersion or slow freezing by air freezer at − 18 °C) were applied to the loin sections. Fast freezing had no effect on shear force (P > 0.05), but significantly improved the water-holding capacity of the aged/frozen loins by reducing purge and drip losses. Ageing-then-freezing significantly improved shear force values of loins compared to both the aged only and frozen only loins. These observations suggest that fast freezing will add more value to the aged/frozen/thawed meat by minimising the amount of water-loss due to the freezing/thawing process.

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Rights statement

© 2015 Elsevier Ltd. All rights reserved.

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Citation

Kim, Y.H.B., Liesse, C., Kemp, R., & Balan, P. (2015). Evaluation of combined effects of ageing period and freezing rate on quality attributes of beef loins. Meat Science, 110, 40-45.

Report number

FBP 56046

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