Fresh and Frozen Storage on Meat Quality and Sensory Attributes of Lamb Loins and Legs

The objective of this study was to evaluate fresh and frozen storage of lamb longissimus lumborum (LL) and semimembranosus (SM). Wether lambs (n=12) were raised and harvested at North Dakota State University. After a 24-h chill, loins and legs were split in half and randomly assigned to fresh (FRSH)...

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Bibliographic Details

Published in:	Meat and Muscle Biology
Main Authors:	Kasey Carlin, Michaela Fevold, Travis William Hoffman, Wanda Keller
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2024-01-01
Subjects:	lamb meat quality frozen storage protein degradation lipid oxidation sensory attributes
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/15701/