AgResearch Ltd, Ruakura Research Centre, Private Bag 3123, Hamilton 3240, New Zealand.
Meat Sci. 2011 Jul;88(3):332-7. doi: 10.1016/j.meatsci.2010.12.020. Epub 2010 Dec 21.
The effect of different ageing periods (0, 2 and 3 weeks at -1.5°C) of lamb loins (n=24) prior to freezing (9, 7 and 6 weeks at -18°C, respectively) compared to the aged-only (never frozen) lamb for 9 weeks postmortem on colour stability during display was assessed under high-oxygen modified atmosphere (HiOx-MAP; 80% O(2)) and oxygen permeable overwrap packaging conditions. The aged/frozen loins and aged-only loins in HiOx-MAP had similar (P>0.05) surface redness, colour intensity, and discolouration. Further, no significant difference found in shear force between the loins aged 3 weeks/frozen 6 weeks and the aged-only loins. However, more lipid oxidation (P<0.05) was found in the aged-only compared to the aged/frozen loins in HiOx-MAP throughout display. These results suggest that ageing loins prior to freezing would provide equivalent tenderness and colour stability, and better lipid oxidation stability compared to the aged-only loins under HiOx-MAP.
在高氧改良气氛（HiOx-MAP；80%O2）和透气包装条件下，比较了在冷冻前（分别在-18°C 下冷冻 9、7 和 6 周）和在-1.5°C 下老化 0、2 和 3 周（分别为 9、7 和 6 周）的羔羊里脊肉对颜色稳定性的影响，与仅老化（从未冷冻）的羔羊相比，在展示过程中的颜色稳定性。在 HiOx-MAP 中，老化/冷冻的里脊肉和仅老化的里脊肉具有相似的（P>0.05）表面红色、颜色强度和变色。此外，在 HiOx-MAP 中，老化 3 周/冷冻 6 周的里脊肉和仅老化的里脊肉之间的剪切力没有显著差异。然而，在整个展示过程中，仅老化的里脊肉中的脂质氧化程度（P<0.05）高于老化/冷冻的里脊肉。这些结果表明，在冷冻前对里脊肉进行老化处理可提供与仅老化的里脊肉相当的嫩度和颜色稳定性，并且在 HiOx-MAP 下具有更好的脂质氧化稳定性。
