In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

Abstract

The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss were observed in dry-aged lamb compared to the wet-aged (p p p p > 0.05). Ageing regimes had no impact on overall digestibility; however, a greater gastric digestibility was observed in dry-aged lamb through the increased release of free amino acids (FAAs) compared to the wet-aged. Outcomes of this study demonstrated for the first time the possibility of producing dry-aged lamb legs of acceptable quality, oxidative stability and superior digestibility compared to the equivalent wet-aged lamb.

Keywords

• in-bag dry-ageing
• lamb chops
• consumer acceptability
• lipid oxidation
• protein carbonyl
• digestibility