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CyTA - Journal of Food Volume 14, 2016 - Issue 1

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Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Efecto de la raza, músculo y tiempo de congelación sobre las características físico-químicas de carne de cordero y su relación con la terneza de la carne

B. AblikimKey Laboratory of Animal Products Processing, Ministry of Agricultural, College of Food Science and technology, Nanjing Agricultural University, Nanjing210095, China;College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information

Yana LiuCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information

A. KerimCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information

Ping ShenCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information

P. AbdurerimCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information

Guang Hong ZhouKey Laboratory of Animal Products Processing, Ministry of Agricultural, College of Food Science and technology, Nanjing Agricultural University, Nanjing210095, ChinaCorrespondence[email protected]
View further author information

Pages 109-116 | Received 05 Jan 2015, Accepted 18 May 2015, Published online: 21 Aug 2015

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https://doi.org/10.1080/19476337.2015.1054885
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M. Wereńska & A. Okruszek. (2023) Impact of frozen storage on some functional properties and sensory evaluation of goose meat. Poultry Science 102:10, pages 102894.
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Agnieszka Latoch, Dariusz Mirosław Stasiak, Justyna Libera & Andrzej Junkuszew. (2023) Assessment of suitability and lipid quality indicators of lamb meat of Polish native breeds. Annals of Animal Science 23:3, pages 897-908.
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Yilong Zhao, Sangang He, Jinfeng Huang & Mingjun Liu. (2023) Genome-Wide Association Analysis of Muscle pH in Texel Sheep × Altay Sheep F2 Resource Population. Animals 13:13, pages 2162.
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Zikhona Theodora Rani & Lindokuhle Christopher Mhlongo. (2023) Changes in the Physico-Chemical Quality of Red Meat during the Distribution of Carcasses from the Abattoir to the Retailers. Sustainability 15:12, pages 9183.
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Saliha Lakehal, Aicha Lakehal, Salima Lakehal, Omar Bennoune & Ammar Ayachi. (2023) Physicochemical and structural properties of beef meat thawed using various methods. Revista Científica de la Facultad de Ciencias Veterinarias XXXIII:1, pages 1-7.
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Weiqing Lan, Bingjie Zhang, Dapeng Zhou & Jing Xie. (2022) Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass ( Lateolabrax japonicas ) during refrigerated storage . Journal of Food Safety 42:6.
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Griselda Dorantes-Iturbide, José Felipe Orzuna-Orzuna, Alejandro Lara-Bueno, Germán David Mendoza-Martínez, Luis Alberto Miranda-Romero & Héctor Aarón Lee-Rangel. (2022) Essential Oils as a Dietary Additive for Small Ruminants: A Meta-Analysis on Performance, Rumen Parameters, Serum Metabolites, and Product Quality. Veterinary Sciences 9:9, pages 475.
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Dovile Klupsaite, Vilija Buckiuniene, Saulius Bliznikas, Sonata Sidlauskiene, Agila Dauksiene, Jolita Klementaviciute, Andrius Jurkevicius, Gintare Zaborskiene & Elena Bartkiene. (2022) Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage . Food Science & Nutrition 10:6, pages 1745-1755.
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José Felipe Orzuna-Orzuna, Griselda Dorantes-Iturbide, Alejandro Lara-Bueno, Luis Alberto Miranda-Romero, Germán David Mendoza-Martínez & Itzel Santiago-Figueroa. (2022) A Meta-Analysis of Essential Oils Use for Beef Cattle Feed: Rumen Fermentation, Blood Metabolites, Meat Quality, Performance and, Environmental and Economic Impact. Fermentation 8:6, pages 254.
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Sam Al-Dalali, Cong Li & Baocai Xu. (2022) Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat. Food Chemistry 376, pages 131881.
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S.V. de Sousa, L.V. Diogenes, R.L. Oliveira, M.N.S. Souza, P.H.S. Mazza, J.M. da Silva Júnior, E.S. Pereira, M.O.M. Parente, M.J. Araújo, J.P.F. de Oliveira & L.R. Bezerra. (2022) Effect of dietary buriti oil on the quality, fatty acid profile and sensorial attributes of lamb meat. Meat Science 186, pages 108734.
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Nikolay IvanovT.T., Stayka LalevaS.S., Georgi KalaydzhievI.I. & Daniela MitevaN.N.. (2022) Changes in meat quality of Musculus Longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18°C, obtained from lambs. Biotechnology in Animal Husbandry Biotehnologija u stocarstvu 38:1, pages 67-79.
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José Felipe Orzuna-Orzuna, Griselda Dorantes-Iturbide, Alejandro Lara-Bueno, Germán David Mendoza-Martínez, Luis Alberto Miranda-Romero & Héctor Aarón Lee-Rangel. (2021) Growth Performance, Meat Quality and Antioxidant Status of Sheep Supplemented with Tannins: A Meta-Analysis. Animals 11:11, pages 3184.
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Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski & Żaneta Szymańska. (2020) The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat. Archives Animal Breeding 63:2, pages 423-430.
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. (2019) Effect of fat tail docking on meat quality of Awassi sheep in comparison with Lacaune sheep. Journal of Animal & Plant Sciences, pages 6793-6804.
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Witold Rant, Aurelia Radzik-Rant, Marcin Świątek, Roman Niżnikowski, Żaneta Szymańska, Magdalena Bednarczyk, Emil Orłowski, Anna Morales-Villavicencio & Magdalena Ślęzak. (2019) The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat. Archives Animal Breeding 62:2, pages 383-391.
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Mirco Corazzin, Silvia Del Bianco, Stefano Bovolenta & Edi Piasentier. 2019. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet 119 165 .

Tomasz Daszkiewicz, Dorota Kubiak & Agata Panfil. (2018) The Effect of Long-Term Frozen Storage on the Quality of Meat ( Longissimus thoracis et Lumborum ) from Female Roe Deer ( Capreolus capreolus L.) . Journal of Food Quality 2018, pages 1-7.
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Adela Abellán, Eva Salazar, Javier Vázquez, José Mª Cayuela & Luis Tejada. (2018) Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin. LWT 96, pages 507-512.
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Tomasz Daszkiewicz, Cezary Purwin, Dorota Kubiak, Maja Fijałkowska, Emilia Kozłowska & Zofia Antoszkiewicz. (2018) Changes in the quality of meat (Longissimus thoracis et lumborum) from Kamieniec lambs during long-term freezer storage. Animal Science Journal 89:9, pages 1323-1330.
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Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Efecto de la raza, músculo y tiempo de congelación sobre las características físico-químicas de carne de cordero y su relación con la terneza de la carne

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Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Efecto de la raza, músculo y tiempo de congelación sobre las características físico-químicas de carne de cordero y su relación con la terneza de la carne

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