The influence of various slaughter age options and short-term freezing storage on Iberian loin (longissimus thoracis et lumborum (LTL)) quality traits was assessed. Three batches of 15 animals each one were established (IBxD8, IBxD10 and IBxD12) to be slaughtered at 8, 10 and 12 months old, respectively, but similar live weight. After slaughtering, LTL muscles were dissected and assigned to three sets: fresh (T0), frozen during 3 (T3) and 6 months (T6). Loins from IBxD12 had lower intramuscular fat (IMF), higher mono and poly (PUFA) unsaturated fatty acids, lower α-tocopherol, as well as less capacity to retain water (WHC) and higher total and insoluble collagen which led to higher hardness. No remarkable differences were found between loins from IBxD8 and IBxD10 batches. After freezing, loins showed higher WHC, redness, lipid and protein oxidation, lower PUFA and an increase in hardness, irrespective of the time that the loins were frozen.

评估了各种屠宰年龄选择和短期冷冻储存对伊比利亚里脊肉（longissimus thoracis et lumborum（LTL））品质性状的影响。分别建立了三批15只动物（IBxD8，IBxD10和IBxD12），分别在8、10和12个月大时被宰杀，但活重相似。屠宰后，解剖LTL肌肉并将其分为三组：新鲜（T0），在3个月（T3）和6个月（T6）期间冷冻。来自IBxD12的里脊肉具有较低的肌内脂肪（IMF），较高的单和聚（PUFA）不饱和脂肪酸，较低的α-生育酚，以及较低的保水能力（WHC）和较高的总胶原蛋白和不溶性胶原蛋白，从而导致较高的硬度。在来自IBxD8和IBxD10批次的腰部之间没有发现显着差异。冷冻后，里脊肉显示出更高的WHC，发红，