A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

Elin Stenberg*, Katarina Arvidsson-Segerkvist, Anders H. Karlsson, Aðalheiður Ólafsdóttir, Óli Þór Hilmarsson, María Gudjónsdóttir, Guðjón Thorkelsson

*Corresponding author for this work

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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 Musculus longissimus thoracis et lumborum was analysed for colour, cooking loss, sensory attributes, Warner-Bratzler shear force (WBSF) and distribution of water and lipid within each meat sample. Meat samples analysed after frozen storage were darker, less red and more yellow than the fresh meat. Freezing and frozen storage increased fluid loss and WBSF compared with the fresh meat, due to protein denaturation. Frozen storage affected sensory attributes by increasing fatty odour, frying flavour, sour flavour, fatty flavour and liver flavour, and by reducing juicy texture and mushy texture.

Original languageEnglish
Article number2830
Issue number20
Publication statusPublished - 18 Oct 2022

Bibliographical note

Funding Information:
This research was funded by Agricultural Productivity Fund of Iceland, Nordic Native Meat and the Swedish University of Agricultural Sciences.

Publisher Copyright:
© 2022 by the authors.

Other keywords

  • cooking loss
  • flavour
  • LF-NMR
  • meat colour
  • odour
  • tenderness
  • texture
  • Warner-Bratzler shear force
  • water and lipid distribution


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