Changes in meat quality of Musculus Longissimus thoracis et lumborum after 1 and 4 months of frozen storage at -18°C, obtained from lambs

The present study aimed to evaluate the effect of freezing and frozen storage duration (1 4 months) on chemical composition technological properties lamb meat. Meat samples from Musculus Longissimus thoracis et lumborum were collected Bulgarian Dairy Synthetic Population their crosses with Ile-de-France Mouton Charollais breed, a slaughtering weight 22-23 kg. Samples in freezer at -18 ??. Frozen meat thawed refrigerator ?? 1 month months after analysed for determination properties. It was established that control group kept had statistically significantly higher water content compared Ile-de- France breed. Furthermore, dairy lambs outlined substantially fat Charollais. analysis demonstrated lower dry matter protein than group. percentage while - crossed respective values controls. pH differed between 1st 4th (??0.01). found out tenderness elevated breeds lambs.