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Articles | Volume 64, issue 2
Articles | Volume 64, issue 2
https://doi.org/10.5194/aab-64-437-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
https://doi.org/10.5194/aab-64-437-2021
© Author(s) 2021. This work is distributed under
the Creative Commons Attribution 4.0 License.
Articles | Volume 64, issue 2
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, Jan Miciński, Stanisław Milewski, and Alicja Sobczak

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Latest update: 26 Dec 2024
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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.
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