Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)
In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO2 + 70% O2; MA-B: 30% CO2 + 69.3% N2 + 0.7% CO; MA-C: 40% CO2 + 60% N2) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed,...
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2009-01-01
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| Series: | Animal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731109990711 |
| _version_ | 1818662995600867328 |
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| author | M.B. Linares H. Vergara |
| author_facet | M.B. Linares H. Vergara |
| author_sort | M.B. Linares |
| collection | DOAJ |
| description | In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO2 + 70% O2; MA-B: 30% CO2 + 69.3% N2 + 0.7% CO; MA-C: 40% CO2 + 60% N2) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH (P < 0.001) and shear force (SF) values (P < 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower (P < 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability. |
| first_indexed | 2024-12-17T05:09:49Z |
| format | Article |
| id | doaj.art-cde0ff030a7b4c41a32c356b901e5a70 |
| institution | Directory Open Access Journal |
| issn | 1751-7311 |
| language | English |
| last_indexed | 2024-12-17T05:09:49Z |
| publishDate | 2009-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Animal |
| spelling | doaj.art-cde0ff030a7b4c41a32c356b901e5a702022-12-21T22:02:17ZengElsevierAnimal1751-73112009-01-0131217631771Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)M.B. Linares0H. Vergara1Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos, University of Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain; Sección de Calidad Alimentaria, Instituto de Desarrollo Regional, University of Castilla-La Mancha, Campus Universitario, 02071 Albacete, SpainDepartamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos, University of Castilla-La Mancha, Campus Universitario, 02071 Albacete, Spain; Sección de Calidad Alimentaria, Instituto de Desarrollo Regional, University of Castilla-La Mancha, Campus Universitario, 02071 Albacete, SpainIn the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO2 + 70% O2; MA-B: 30% CO2 + 69.3% N2 + 0.7% CO; MA-C: 40% CO2 + 60% N2) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH (P < 0.001) and shear force (SF) values (P < 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower (P < 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.http://www.sciencedirect.com/science/article/pii/S1751731109990711stunningmeatlight lambmodified atmospherecarbon monoxide |
| spellingShingle | M.B. Linares H. Vergara Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) Animal stunning meat light lamb modified atmosphere carbon monoxide |
| title | Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) |
| title_full | Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) |
| title_fullStr | Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) |
| title_full_unstemmed | Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) |
| title_short | Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas) |
| title_sort | light lamb meat quality packed under modified atmospheres effect of stunning systems electrically v gas |
| topic | stunning meat light lamb modified atmosphere carbon monoxide |
| url | http://www.sciencedirect.com/science/article/pii/S1751731109990711 |
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