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Colour stability of thawed lamb chops. II. Chops from loins frozen for long periods
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.tb01125.x
Subject(s) - zoology , food science , chemistry , biology
Summary Colour stability was examined during simulated retail display of thawed chops cut from loins after frozen storage. When loins had been stored for 30 weeks at –20°C, the thawed chops had a 2‐day display life. If chops were stored at –20°C for an additional 8 weeks before thawing, display life decreased to 1 day. When loins were thawed, then cut into chops, a display life of 4 days was obtained. Thawed chops from loins stored for 60 weeks behaved similarly. The experiment showed no adverse trend with increased frozen storage, except for increased drip, and indicates definite commercial possibilities for chops cut from loins stored frozen.