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Colour stability of thawed lamb chops. I. Effect of short‐term frozen storage
Author(s) -
MOORE V. J.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01124.x
Subject(s) - colorimeter , loin , zoology , food science , chemistry , biology , physics , quantum mechanics
Summary The colour stability of thawed lamb chops was examined, by colour panel and colorimeter, under simulated retail display conditions. Chops held frozen at –20°C for 1 week had a display life of 3 days when thawed, compared with 2 days for fresh chops. When the frozen storage was increased to 8 weeks the display life was reduced to 1 day. When the whole loin was stored frozen for 8 weeks, chops cut from it and thawed had a 2‐day display life. By comparison, vacuum‐packed chops stored at –1.5°C for 8 weeks had a 3‐day display life. The relationship between Hunter colour values and panel scores is discussed.