Improvement of Quality in Vacuum-Packed Lamb After 7-Day Ageing
Ageing lamb for seven days enhances tenderness, colour, and flavour in vacuum-packed meat
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Detail description
This study evaluates the effect of 7-day vacuum-ageing at 1 °C on quality parameters of Longissimus dorsi (LD) muscle in crossbred Improved Jezersko-Solčava × Dorper (JSRxD) lambs. Key metrics include pH, water holding capacity (WHC), colour, shear force, and sensory attributes. After ageing, LD muscles showed improved colour (lighter, less yellow), enhanced WHC, greater tenderness, and intensified aroma and flavour. Results confirm that 7-day ageing significantly enhances meat quality and product value. Funded by the European Union via EU-FarmBook.
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Contribution detail info
- Project
Sheep and goats rearing technology for meat and meat products of high quality
Sheep and goats rearing technology for meat and meat products of high quality
- Location
- Slovenia
- Authors
- Univerza v Ljubljani
- Purpose
- Experimentation, Evaluation, Predict trends and forecast outcomes
- File type
- document
- Created on
- Dec 31, 2021
- Origin language
- English
- Official project website
- Sheep and goats rearing technology for meat and meat products of high quality
- License
- CC BY
- Keywords