Articles | Volume 64, issue 2
Arch. Anim. Breed., 64, 437–445, 2021
https://doi.org/10.5194/aab-64-437-2021
Arch. Anim. Breed., 64, 437–445, 2021
https://doi.org/10.5194/aab-64-437-2021

Original study 15 Oct 2021

Original study | 15 Oct 2021

Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of lamb meat

Katarzyna Ząbek et al.

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Short summary
Packaging methods (vacuum packaging and modified atmosphere packaging) allow for maintaining high-quality meat during a long period of storage (30 d) under refrigeration conditions. An interaction between the storage time, packaging method, and mesophilic aerobic bacteria and coliform counts was observed. Storage time affected the number of aerobic psychrotrophic bacteria, redness, pH, shear force value, and desirability of the meat's aroma and taste.