Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops
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abstract
Marination was investigated as a means to add value and improve the palatability of lamb chops. Vacuum-packaged whole lamb loins (n = 24) were assigned randomly to a 14- or 20-day aging period. Loins were split and right and left sides were designated to receive one of two treatments: control or marinade with spice rub. Loins were cut into chops and chops were vacuum-packaged and displayed for 0-, 7- or 14-days in a retail display case. Chops from both aging periods assigned to the 0 day retail display period were evaluated for both raw and cooked characteristics by consumers. Consumers indicated that cooked appearance, odor, juiciness, flavor, tenderness, and overall-like were higher for treated chops than for controls (P < 0.05). However, consumers preferred the appearance of raw control chops over the appearance of raw treated chops (P < 0.05). Treated lamb chops had lower aerobic plate counts at 7 and 14 day s of retail display for both aging periods (P < 0.05), and lower 2-thiobarbituric acid (TBARS) values than control chops (P < 0.05). A treatment retail display day interaction (P < 0.05) was observed for TBARS values as treated chops had lower TBARS values than control chops as days of retail display increased. Marinating lamb chops improved palatability traits of cooked lamb chops and extended the shelf-life characteristics of raw lamb chops.
