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dc.contributor.authorZhang, Ren_NZ
dc.contributor.authorYoo, MJYen_NZ
dc.contributor.authorRealini, CEen_NZ
dc.contributor.authorStaincliffe, Men_NZ
dc.contributor.authorFarouk, MMen_NZ
dc.date.accessioned2021-01-11T01:27:12Z
dc.date.available2021-01-11T01:27:12Z
dc.date.copyright2020-12-25en_NZ
dc.identifier.citationFoods 2021, 10, 41. https://doi.org/10.3390/foods10010041
dc.identifier.issn2304-8158en_NZ
dc.identifier.urihttp://hdl.handle.net/10292/13899
dc.description.abstractThe 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.languageengen_NZ
dc.relation.urihttps://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.subjectConsumer acceptabilityen_NZ
dc.subjectDigestibilityen_NZ
dc.subjectFree amino acidsen_NZ
dc.subjectIn-bag dry-ageingen_NZ
dc.subjectLamb chopsen_NZ
dc.subjectLipid oxidationen_NZ
dc.subjectProtein carbonylen_NZ
dc.titleIn-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibilityen_NZ
dc.typeJournal Article
dc.rights.accessrightsOpenAccessen_NZ
dc.identifier.doi10.3390/foods10010041en_NZ
aut.relation.issue1en_NZ
aut.relation.volume10en_NZ
pubs.elements-id396460
aut.relation.journalFoodsen_NZ


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