Comparison of meat quality characteristics of dry aged lamb loins and ‎optimization of dry aging process

Document Type : Original Article


1 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Selçuk University, Konya, Turkiye

2 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Mehmet Akif Ersoy University, Burdur, Turkiye


The purpose of the present study was to investigate the physicochemical characteristics, meat quality, oxidative stability and sensory properties of lamb meat during 0, 7 and 14 day of the dry aging process. The M. longissimus lumborum (LL) and M. longissimus thoracis (LT) muscles from male Akkaraman lambs were used. The pH values of the LT and LL cuts were not changed during the aging periods. The LT cuts had significantly higher weight loss, a* and b* values, and lower shear force compared to the LL cuts. However, dry aging led to greater decreases in shear force in the LL cuts on 7th day of aging. The total mesophilic aerobic counts, total psychrophilic counts, Enterobacteriaceae counts, lactic acid bacteria, and yeast-mold counts were increased during the aging process. The sensory panel scoring showed a significant difference in the LL cuts and no significant difference in the LT cuts compared to the control group. There were significant changes in sensory panel scores for the LL cuts, whereas there were no significant changes for the LT cuts according to the non-aged samples. In conclusion, dry aging improved the quality of both cuts, however, the LL muscle of lamb was more suitable for dry aging. Moreover, 7 days were sufficient to produce the desired sensory properties in the lamb loins. Increasing the aging time from 7 to 14 days did not appreciably affect the sensory attributes or tenderness.



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Volume 13, Issue 1
March 2022
Pages 21-27
  • Receive Date: 20 February 2020
  • Revise Date: 14 April 2020
  • Accept Date: 06 July 2020
  • First Publish Date: 15 December 2021