Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat
2021
K. Ząbek | J. Miciński | S. Milewski | A. Sobczak
The aim of the study was to evaluate the effect of vacuum packaging andmodified atmosphere packaging (80 % N<span class="inline-formula"><sub>2</sub></span> <span class="inline-formula">+</span> 20 % CO<span class="inline-formula"><sub>2</sub></span>) on themicrobial and physicochemical parameters of lamb meat and the sensoryproperties of cooked meat. Musculus longissimus thoracis et lumborum samples were examined at 10 d intervals (0, 10,20 and 30 d) during storage at 4 <span class="inline-formula"><sup>∘</sup></span>C. There was nosignificant effect of the packaging method and storage time used on cookingloss, natural drip loss, lightness, yellowness, and intensity of taste andaroma. An interaction between storage time, packaging method, andmesophilic aerobic bacteria and coliform counts was observed. Storagetime significantly affected the number of aerobic psychrotrophic bacteria,redness, pH (<span class="inline-formula">P≤0.001</span>), shear force value (<span class="inline-formula">P=0.006</span>), and the desirabilityof aroma (<span class="inline-formula">P<0.026</span>) and taste (<span class="inline-formula">P<0.01</span>). During the storagetime, an increase in red saturation from 11.92 to 13.33 and pH valuefrom 5.69 to 5.80 was recorded. Moreover, the storage method affected sensoryproperties. Vacuum-packed meat was characterized by higher scores injuiciness, tenderness and taste desirability in comparison to MAP. Theobtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigerationconditions.
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