Freezing and Thawing Rates of Lamb Chops: Effects on Palatability and Related Characteristics

SUMMARY Lamb rib chops (120, 1.5‐in. thick) were cut from 15 racks similar in marbling, maturity and postmortem aging. Paired chops (left and right) were assigned to three rates of freezing: (1) slow (0°F, still air); (2) rapid (–20°F, moving air); and (3) extremely rapid (–160°F at the surface of the chop, liquid nitrogen vapor). Half of each group was thawed at 45°F for 20 hr, then cooked by a modified broiling method at 375°F to an end point temperature of 80°C. Half of each group was thawed during cooking by the same method. Pre‐thawed chops cooked in one‐third less time than frozen chops, whereas the rate of freezing had no significant effect on cooking time. Rates of freezing and thawing did not significantly affect flavor, juiciness, water‐holding capacity, total moisture, overall acceptability and Warner‐Bratzler shear value. Tenderness scores and cooking losses were lower for slow than for extremely rapid freezing.