Effects of marinade and spice application on palatability and shelf life of vacuum-packaged lamb loin chops

Abstract

The purpose of this study was to evaluate consumer acceptance and shelf life of value-added lamb loin chops. Vacuum-packaged whole loins were assigned randomly to 14 day (WEEK 2) or 20 day (WEEK 3) storage at 2⁰C. Loins were split and right and left sides were designated to receive one of two treatments: control, or marinade injection followed by topical spice rub. Following treatment, whole loins were fabricated into loin chops and displayed under retail lighting for 0, 7, and 14 days. Chops were cooked at 70⁰C at day 0 of storage WEEK 2 and WEEK 3 and evaluated by consumer panels for acceptance of palatability attributes. Consumer panel data indicated that appearance, odor, juiciness, flavor, tenderness, and overall like/dislike were higher for treated chops than for controls (P < 0.05). Consumers rated treated chops almost twice as high as control chops for attribute flavor. However, consumers did not prefer the overall appearance of raw treated chops to the appearance of raw control chops (P < 0.05). Microbiological data indicated that aerobic plate counts (APCs) for treated and control chops were different (P < 0.05) at 7 and 14 d shelf life for both storage periods, with treated chops having lower mean APC than controls. Lipid oxidation was measured and an increase in shelf life days resulted in higher thiobarbituric acid test (TBA) values with treated chops having lower mean TBA values than control chops. An interaction between treatment and day was significant where day 7 and day 14 showed differences between treatment and control, with control chops having higher TBA values (P < 0.05). With respect to TBA numbers and APC, treated chops showed increased shelf life with increased storage time and shelf life day as compared to controls. In addition, consumers preferred treated chops over control chops.