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STORAGE LIFE OF PRE‐CUT, REFORMED, VACUUM PACKAGED LAMB LOINS
Author(s) -
TATUM J. D.,
SMITH G. C.,
CARPENTER Z. L.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15301.x
Subject(s) - food science , chemistry
Thirty‐two lamb loins were cut into retail chops, the chops were stacked together to reform the original configuration of the primal cut and the pre‐cut, reformed loins were vacuum packaged. The 32 pre‐cut, reformed, vacuum packaged loins and 32 intact, vacuum packaged loins were transported‐stored at 0–2°C for 7, 14, 21 or 28 days. Following storage, one retail chop from each of the 64 loins was displayed under retail conditions for 4 days. Chops from pre‐cut, reformed loins stored for. 14–28 days sustained greater (P < 0.05) surface discoloration and were less desirable (P < 0.05) in overall appearance than chops from intact loins. Chops from pre‐cut, reformed loins stored for 21 or 28 days had a higher (P < 0.05) incidence of off‐odor than chops from intact loins. If transport‐storage intervals of 14 days or longer are needed to distribute lamb loins, pre‐cutting of chops and distribution as reformed, vacuum packaged loins cannot be recommended.