ArticleAnimals : an open access journal from MDPI2022
A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.
Article in Animals : an open access journal from MDPI, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Comparative Analysis of Meat Quality in Hu Sheep and Their Crossbred Lambs.Foods (Basel, Switzerland) · 2026Article
- The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
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Abstract
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems. Ten twin pairs of ram lambs were used in the study, with one of each twin slaughtered at each abattoir. Fresh meat was analysed after chilling and frozen meat was stored frozen for three months and analysed after thawing. The
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Registered trials
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