Oxidative Stability of Lamb Meat Patties From Longissimus dorsi Muscle Stored Under Refrigeration

Jéssica Diogo Baltar, Rami Fanticelli Baptista, Ana Paula Amaral de Alcântara Salim, Juliana Maria Guedes de Oliveira, Maria Lucia Guerra Monteiro and Carlos Adam Conte Junior

Journal of Food Studies, 2019, vol. 8, issue 1, 13

Abstract: The aim of this study was to evaluate the oxidative stability of fresh lamb patties from Longissimus dorsi (LD) muscle, obtained from animals slaughtered at 10 months-age, during 9 days under refrigerated storage. Six batches (n = 6) of lamb patties were prepared and analyzed for thiobarbituric acid-reactive substances (TBARS), and for carbonyl content throughout 9 days at 4 °C. TBARS levels were stable (p > 0.05) during first five days of storage and a decrease (p < 0.05) in lipid oxidation was observed on day 9. Carbonyl content increased (p < 0.05) up to day 5, remaining constant (p > 0.05) from day 5 to day 9. We concluded that fresh lamb patties from LD muscle of animals slaughtered with 10 months of age was relatively stable to oxidative process during refrigerated storage without additional treatment, which may represent a viable and interesting alternative for refrigerated meat market.

Date: 2019
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