Effect of carbon monoxide treatment duration and posterior vacuum packaging ageing on lamb quality | Efecto del tiempo de exposición al monóxido de carbono en la calidad de la carne de cordero madurada a vacío
2011
Muela, E., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | O'Connor, D.I., Ashtown Food Research Centre, Ashtown (Ireland) | Sañudo, C., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Beltrán, J.A., Universidad de Zaragoza (España). Dept. de Producción Animal y Ciencia de los Alimentos | Allen, P., Ashtown Food Research Centre, Ashtown (Ireland)
Lamb which had been pre-treated with carbon monoxide (CO), for 0, 1, 3, 5, 24 or 168 hours before subsequent vacuum packing and aging (7 or 14 days) was compared to non pre-treated meat. Quality of the Longissimus dorsi samples was accessed by instrumentation and sensory (visual) methods. CO pre-treatment had positive effects on colour measurements and sensory acceptance and had no negative effects on the other parameters measured.
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