Thawing of lamb loin chops in air and CO(2). Effect on colour and drip

Colour retention and drip loss was assessed during retail display for chilled lamb chops displayed fresh or stored in CO(2) for 7 weeks before display, and for chops frozen for various times and thawed in air or CO(2). A sensory panel found fresh lamb chops to have an acceptable display life of 1 day, while chops which had been frozen for 1 day and then thawed lasted 2 days. Holding chops for 7 weeks in a CO(2) atmosphere at - 1·5°C improved display life to 3 days, but frozen chops held for 7 weeks before thawing had deteriorated in colour, and only one group was acceptable on the initial day of display. Initially there were no differences in Hunter L values (brightness) due to treatment, but chilled chops or those frozen for 1 day showed a greater increase in L values by the second day than those frozen for 7 weeks, after which there was no change in brightness. Hunter a values (redness) were higher in chilled chops and those thawed after 1 day's frozen storage than those frozen for 7 weeks before thawing. Hunter b values (yellowness) were greater at all times in chilled chops held for 7 weeks and varied amongst the other treatments. The measured per cent drip from chops frozen for only 1 day was greater on thawing than drip from chops frozen for 7 weeks before thawing. Drip during display, assessed by a sensory panel, increased more in those chops stored either chilled or frozen for 7 weeks before display.