Rinse and chill®, frozen storage and retail packaging influence the quality of lamb loins.

This study evaluated effects of Rinse&Chill® vs. control, storage condition (fresh, frozen-thawed) and retail packaging (high oxygen modified atmosphere packaging, vacuum skin packaging) on quality of lamb loins. Thirty-two lambs were slaughtered, and carcasses were allocated to Rinse&Chill® or control (n = 16 for each). Loins were aged for seven-days (fresh), and then allocated to fresh or freezing-thawing (frozen-thawed). After storage completion loins were cut into steaks then packaged in high oxygen modified atmosphere packaging (HiOxMAP) or vacuum skin packaging (VSP) and into 8-days simulated retail display. Rinse&Chill® samples had lower heme protein content and lipid oxidation (p < 0.05 for both) compared to control samples. In frozen-thawed lamb samples, VSP resulted in lower lipid oxidation, higher red values (a*), and lower Warner-Bratzler shear force compared to those in HiOxMAP (p < 0.05 for all). This study showed that Rinse&Chill® reduced lipid oxidation in lamb loins, and VSP can be used to improve the quality of frozen-thawed lamb in retail.