Effect of freezing method and frozen storage duration on lamb sensory quality

This study assessed the effect of three freezing methods with three frozen storage durations (1, 3, and 6 months) on the sensory quality of lamb. Methods were: air blast freezer, freezing tunnel + air blast freezer, and nitrogen chamber + air blast freezer. Meat was frozen after 48 h of ageing (0–4 °C). Fresh meat (72 h ageing at 2–4 °C) was used as control. Sensory analyses (trained panel and consumer tests) were performed on loin chops (Longissimus lumborum) after 24 h of thawing. Results from the trained panel test showed that freezing (method and/or storage duration) had no significant effect. Consumers found that freezing affected sensory quality. Cluster analysis for overall acceptability divided the population into four classes with different preference patterns, and none of them showed a significant preference for fresh meat. The small differences between fresh and thawed meat shown in this study should not give consumers concerns about buying frozen meat or consuming thawed meat.