In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility
aut.relation.issue | 1 | en_NZ |
aut.relation.journal | Foods | en_NZ |
aut.relation.volume | 10 | en_NZ |
aut.researcher | Yoo, Ji Yeon | |
dc.contributor.author | Zhang, R | en_NZ |
dc.contributor.author | Yoo, MJY | en_NZ |
dc.contributor.author | Realini, CE | en_NZ |
dc.contributor.author | Staincliffe, M | en_NZ |
dc.contributor.author | Farouk, MM | en_NZ |
dc.date.accessioned | 2021-01-11T01:27:12Z | |
dc.date.available | 2021-01-11T01:27:12Z | |
dc.date.copyright | 2020-12-25 | en_NZ |
dc.date.issued | 2020-12-25 | en_NZ |
dc.description.abstract | The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p < 0.0001). Dry-aged lamb had harder and chewier texture profiles and lower colour attributes (L*, a* and b*) than the wet-aged (p < 0.001). The dry-aged and wet-aged lamb were equally preferred (around 40% each) by the consumer panel, underpinning the niche nature of dry-aged meat. Significantly (p < 0.05) higher yeast and thiobarbituric acid reactive substances (TABRS) levels were observed in dry-aged lamb compared to the wet-aged. There was no difference in fatty acid profile, protein carbonyl content and pattern of proteolysis between ageing regimes (p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb. | en_NZ |
dc.identifier.citation | Foods 2021, 10, 41. https://doi.org/10.3390/foods10010041 | |
dc.identifier.doi | 10.3390/foods10010041 | en_NZ |
dc.identifier.issn | 2304-8158 | en_NZ |
dc.identifier.uri | https://hdl.handle.net/10292/13899 | |
dc.language | eng | en_NZ |
dc.relation.uri | https://www.mdpi.com/2304-8158/10/1/41 | |
dc.rights | © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/ licenses/by/4.0/). | |
dc.rights.accessrights | OpenAccess | en_NZ |
dc.subject | Consumer acceptability | en_NZ |
dc.subject | Digestibility | en_NZ |
dc.subject | Free amino acids | en_NZ |
dc.subject | In-bag dry-ageing | en_NZ |
dc.subject | Lamb chops | en_NZ |
dc.subject | Lipid oxidation | en_NZ |
dc.subject | Protein carbonyl | en_NZ |
dc.title | In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility | en_NZ |
dc.type | Journal Article | |
pubs.elements-id | 396460 | |
pubs.organisational-data | /AUT | |
pubs.organisational-data | /AUT/Health & Environmental Science | |
pubs.organisational-data | /AUT/Health & Environmental Science/Applied Science | |
pubs.organisational-data | /AUT/Health & Environmental Science/School of Science | |
pubs.organisational-data | /AUT/PBRF | |
pubs.organisational-data | /AUT/PBRF/PBRF Health and Environmental Sciences | |
pubs.organisational-data | /AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF |
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