Influence of storage conditions and age at slaughter on lipid oxidationand fatty acid profiles of Apulian lamb

摘要

Legs from 20 Apulian ram lambs were used to study the effect of storage time (6 and 8 months), storage temperature (-20 degrees and -40 degreesC) and age at slaughter (45 and 90 days) on fatty acid composition and lipid oxidation. These latter parameters were not markedly influenced by temperature and time of frozen storage. Saturated fatty acid content of meat was higher in animals slaughtered at 90 days (P <0.05), whereas unsaturated fatty acids were higher in 45-day-old animals (P <0.05). Meat from lambs slaughtered at 90 days of age tended to have a lower TBA value (P <0.10), whereas younger lambs had a more appropriate fatty acid profile in relation to health. Meat from both age groups was suitable for long term frozen storage, even at a temperature close to that commonly used for domestic storage (-20 degreesC).