Archives animal breeding/Archiv für Tierzucht · 2021 · 11 citations · 31 references
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msub><mml:mi></mml:mi> <mml:mn>2</mml:mn></mml:msub> </mml:math> <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mo>+</mml:mo></mml:math> 20 % CO <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msub><mml:mi></mml:mi> <mml:mn>2</mml:mn></mml:msub> </mml:math> ) 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 <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:msup><mml:mi></mml:mi> <mml:mo>∘</mml:mo></mml:msup> </mml:math> 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 ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mi>P</mml:mi> <mml:mo>≤</mml:mo> <mml:mn>0.001</mml:mn></mml:mrow> </mml:math> ), shear force value ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mi>P</mml:mi> <mml:mo>=</mml:mo> <mml:mn>0.006</mml:mn></mml:mrow> </mml:math> ), and the desirability of aroma ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mi>P</mml:mi> <mml:mo><</mml:mo> <mml:mn>0.026</mml:mn></mml:mrow> </mml:math> ) and taste ( <mml:math xmlns:mml="http://www.w3.org/1998/Math/MathML"><mml:mrow><mml:mi>P</mml:mi> <mml:mo><</mml:mo> <mml:mn>0.01</mml:mn></mml:mrow> </mml:math> ). 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.
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