Frozen lamb meat storage is widely used to extend its shelf life. However, it is scarcely known whether this practice changes the quality of lamb meat. The aim of this study was to evaluate the meat quality at five frozen storage periods (0, 3, 6, 9, and 12 months after slaughter) of 30 Santa Inês male lambs (hair sheep) finished in feedlot. Samples of M. longissimus lumborum (LL) were used for the analyses of pH, color, cooking loss, fluid loss, water holding capacity, shear force, and lipid oxidation. The storage time influenced (P < 0.01) the meat quality trait values except for the values of luminosity, pH and shear force. The lipid oxidation increased over time during frozen storage. The frozen practice can be used to preserve the Santa Inês lamb meat. However, there are some changes in the meat traits which deserve attention, mainly regarding lipid oxidation, meat color and cooking losses, since these modification types are undesirable and can cause consumer rejection during the purchase, preparation and subsequent product consumption.

冷冻羔羊肉被广泛用于延长其保质期。但是，这种做法是否会改变羔羊肉的质量却鲜为人知。这项研究的目的是评估在饲养场中完成的30只SantaInês雄性羔羊（毛羊）在五个冷冻储存期（屠宰后0、3、6、9和12个月）的肉质。的样品M.最长lumborum（LL）被用于pH，颜色，烹饪损失，流体损失，持水容量，剪切力，和脂质氧化的分析。储存时间影响（P <0.01）肉的品质特征值，但不包括亮度，pH和剪切力。在冷冻储存期间，脂质氧化随时间增加。冷冻做法可用于保存SantaInês羔羊肉。但是，肉的性状有一些变化值得关注，主要涉及脂质氧化，肉色和蒸煮损失，因为这些修饰类型是不希望的，并且会在购买，制备和随后的产品消费过程中引起消费者的拒绝。