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In-bag dry- vs. wet-aged lamb: Quality, consumer acceptability, oxidative stability and in vitro digestibility

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posted on 2023-05-03, 19:58 authored by Renyu ZhangRenyu Zhang, Michelle Yoo, Carolina Realini, Maryann StaincliffeMaryann Staincliffe, Mustafa FaroukMustafa Farouk
The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.

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© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/).

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

MDPI

Journal title

Foods

ISSN

2304-8158

Citation

Zhang, R., Yoo, M. J. Y., Realini, C. E., Staincliffe, M., & Farouk, M. M. (2020). In-bag dry- vs. wet-aged lamb: Quality, consumer acceptability, oxidative stability and in vitro digestibility. Foods, 10(1), 41. doi:10.3390/foods10010041

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