that freezing themeat before ageing could improve the proteolysis after
thawing. Besides, enzyme activity (in the case of texture, calpains) is
slowed down but does not cease (Devine et al., 1995; Leygonie et al.,
2012b) and enzymes may recover their activity after thawing being
also acting in an altered cellular structure (Leygonie et al., 2012a) thus
might being more effective over texture. Considering the level used to
designate lamb meat as tough (45 N) (McGeehin, Sheridan, & Butler,
2002) thawed meat displayed for 6 days would be considered as tender
but not at shorter DD.