A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes.

Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs (one small-scale, one large-scale) that use different slaughter methods in terms of chilling regime and electrical stimulation. The fresh and frozen meat samples included products from both slaughter systems.

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes.

Two slaughter systems for lambs and their effects on meat quality in terms of texture, colour and sensory attributes were compared. The slaughter systems differed in methods for controlling and carcass chilling. One slaughter system (large-scale) used electrical stimulation and fast chilling of carcasses, while the other system (small-scale) did not use electrical stimulation and applied slower chilling, with carcass temperature decreasing over a longer period after slaughter.