Improvement of Quality Parameters in Vacuum-Packed Lamb Meat After 7 Days of Ageing

This study investigates the impact of aging vacuum-packed meat from crossbred Improved Jezersko-Solčava and Dorper (JSRxD) cattle on the quality of Longissimus dorsi (LD) muscles. The meat was refrigerated for 7 days at 1 °C, and various quality parameters such as pH value, water holding capacity (WHC), color, texture, and sensory attributes were assessed. Results showed that after the 7-day aging period, the LD muscles exhibited improvements in color, WHC, tenderness, aroma, and flavor. The findings suggest that aging lamb for 7 days enhances its quality significantly, indicating the potential for increased product value.