Effect of freezing method on the quality of lamb meat | Efecto del sistema de congelación en carne de cordero sobre la calidad del producto final
2011
Muñoz Regalado, B., Junta de Extremadura, Badajoz (España). Sistema Extremeño de Ciencia, Tecnología e Innovación | Cáceres Nebreda, A., Junta de Extremadura, Badajoz (España). Sistema Extremeño de Ciencia, Tecnología e Innovación | López Parra, M.M., Junta de Extremadura, Badajoz (España). Sistema Extremeño de Ciencia, Tecnología e Innovación
The effect of freezing method (tunnel GT or chamber GC) and frozen storage time (3 or 6 months) on the quality of lamb meat were evaluated and compared with fresh meat (GF). Meat defrosted and modified atmosphere packaged after 5 and 8 days were studied too. The work was performed on leg chops. There were no differences among GF, GT or GC after 3 or 6 months. Some differences were shown due to days of storage.
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