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.

Related subject area

Subject: Product quality | Animal: Sheep
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Cited articles

Berruga, M. I., Vergara, H., and Gallego, L.: Influence of packaging conditions on microbial and lipid oxidation in lamb meat, Small Ruminant. Res., 57, 257–264, https://doi.org/10.1016/j.smallrumres.2004.08.004, 2005. 
Bórnez, R., Linares, M. B., and Vergara, H.: Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres, Meat Sci., 84, 727–734, https://doi.org/10.1016/j.meatsci.2009.11.008, 2010. 
Carrizosa, E., Benito, M.J., Ruiz-Moyano, S., Hernández, A., del Carmen Villalobos, M., Martín A., and de Guía Córdoba, M.: Bacterial communities of fresh goat meat packaged in modified atmosphere, Food Microbiol., 65, 57–63, https://doi.org/10.1016/j.fm.2017.01.023, 2017. 
Cayuela, J. M., Gil, M. D., Bañón, S., and Garrido, M. D.: Effect of vacuum and modified atmosphere packaging on the quality of pork loin, Eur. Food Res. Technol., 219, 316–320, https://doi.org/10.1007/s00217-004-0970-x, 2004. 
CIE: Recommendation on uniform color spaces, color-difference equations, psychometric color terms, Suppl. N. 2 to CIE publication No. 15 E-1.3.1, 1971/TC-1-3 Commission Internationale de L`éclairage, Paris, 1978. 
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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.