Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat
<p>The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N<span class="inline-formula"><sub>2</sub></span> <span class="inline-formula">+</span> 20 % CO<span class="inline-form...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Copernicus Publications
2021-10-01
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| Series: | Archives Animal Breeding |
| Online Access: | https://aab.copernicus.org/articles/64/437/2021/aab-64-437-2021.pdf |
| _version_ | 1818883430339837952 |
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| author | K. Ząbek J. Miciński S. Milewski A. Sobczak |
| author_facet | K. Ząbek J. Miciński S. Milewski A. Sobczak |
| author_sort | K. Ząbek |
| collection | DOAJ |
| description | <p>The aim of the study was to evaluate the effect of vacuum packaging and
modified 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 the
microbial and physicochemical parameters of lamb meat and the sensory
properties 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 no
significant effect of the packaging method and storage time used on cooking
loss, natural drip loss, lightness, yellowness, and intensity of taste and
aroma. An interaction between storage time, packaging method, and
mesophilic aerobic bacteria and coliform counts was observed. Storage
time significantly affected the number of aerobic psychrotrophic bacteria,
redness, pH (<span class="inline-formula"><i>P</i>≤0.001</span>), shear force value (<span class="inline-formula"><i>P</i>=0.006</span>), and the desirability
of aroma (<span class="inline-formula"><i>P</i><0.026</span>) and taste (<span class="inline-formula"><i>P</i><0.01</span>). During the storage
time, an increase in red saturation from 11.92 to 13.33 and pH value
from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory
properties. Vacuum-packed meat was characterized by higher scores in
juiciness, tenderness and taste desirability in comparison to MAP. The
obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration
conditions.</p> |
| first_indexed | 2024-12-19T15:33:32Z |
| format | Article |
| id | doaj.art-ff6d3da55ea349a795c5d2a9a425ec8c |
| institution | Directory Open Access Journal |
| issn | 0003-9438 2363-9822 |
| language | English |
| last_indexed | 2024-12-19T15:33:32Z |
| publishDate | 2021-10-01 |
| publisher | Copernicus Publications |
| record_format | Article |
| series | Archives Animal Breeding |
| spelling | doaj.art-ff6d3da55ea349a795c5d2a9a425ec8c2022-12-21T20:15:40ZengCopernicus PublicationsArchives Animal Breeding0003-94382363-98222021-10-016443744510.5194/aab-64-437-2021Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meatK. ZąbekJ. MicińskiS. MilewskiA. Sobczak<p>The aim of the study was to evaluate the effect of vacuum packaging and modified 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 the microbial and physicochemical parameters of lamb meat and the sensory properties 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 no significant effect of the packaging method and storage time used on cooking loss, natural drip loss, lightness, yellowness, and intensity of taste and aroma. An interaction between storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time significantly affected the number of aerobic psychrotrophic bacteria, redness, pH (<span class="inline-formula"><i>P</i>≤0.001</span>), shear force value (<span class="inline-formula"><i>P</i>=0.006</span>), and the desirability of aroma (<span class="inline-formula"><i>P</i><0.026</span>) and taste (<span class="inline-formula"><i>P</i><0.01</span>). During the storage time, an increase in red saturation from 11.92 to 13.33 and pH value from 5.69 to 5.80 was recorded. Moreover, the storage method affected sensory properties. Vacuum-packed meat was characterized by higher scores in juiciness, tenderness and taste desirability in comparison to MAP. The obtained results suggest that both packaging methods allow for maintaining high-quality lamb meat during a long period of storage under refrigeration conditions.</p>https://aab.copernicus.org/articles/64/437/2021/aab-64-437-2021.pdf |
| spellingShingle | K. Ząbek J. Miciński S. Milewski A. Sobczak Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat Archives Animal Breeding |
| title | Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| title_full | Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| title_fullStr | Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| title_full_unstemmed | Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| title_short | Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| title_sort | effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat |
| url | https://aab.copernicus.org/articles/64/437/2021/aab-64-437-2021.pdf |
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