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meat colour, meat texture, oxidative stability, packaging, suckling lamb


Suckling lamb meat is typically refrigerated stored for few days before being sold, although the use of vacuum and frozen storage is increasing. The effect of storage: non-stored (NS), 7-day aerobic refrigerated storage (ARS), 21-day vacuum refrigerated storage (VRS) and 3-month frozen storage (FS) on the suckling lamb quality was investigated using 32 legs (8 per method) of Churra-breed lambs. Raw meat pH, colour and water holding capacity (WHC) and cooked meat texture and oxidative stability were evaluated. ARS showed increased discoloration than NS. VRS showed the highest pH increment and the lowest hardness. FS was the lowest in WHC and lightness.
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