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

Related authors

The effect of two mineral–vitamin premixes on the blood biochemical parameters, milk yield and composition of Holstein–Friesian cows in Kazakhstan
Gulzhan K. Mussayeva, Gulshat I. Shaykamal, Indira N. Aitzhanova, Aigerim Kazhiyakbarova, Jan Miciński, Alicja Sobczak, Nurgul A. Meldebekova, Gulnaz Ilgekbayeva, and Nurkuisa M. Rametov
Arch. Anim. Breed., 66, 391–399,,, 2023
Short summary
Antibiotic resistance and biofilm formation in Staphylococcus aureus isolated from dairy cows at the stage of subclinical mastitis in northern Kazakhstan
Raushan Rychshanova, Anara Mendybayeva, Bartosz Miciński, Nurlan Mamiyev, Pavel Shevchenko, Zhanaidar Bermukhametov, Bartosz Orzechowski, and Jan Miciński
Arch. Anim. Breed., 65, 439–448,,, 2022
Short summary

Related subject area

Subject: Product quality | Animal: Sheep
Fatty acids, health lipid indices, and cholesterol content of sheep meat of three breeds from Moroccan pastures
Kamal Belhaj, Farid Mansouri, Abdessamad Benmoumen, Marianne Sindic, Marie-Laure Fauconnier, Mohamed Boukharta, C. Hana Serghini, and Ahmed Elamrani
Arch. Anim. Breed., 63, 471–482,,, 2020
Short summary
Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake
Yathreb Yagoubi, Samir Smeti, Ilyes Mekki, Juan Ramón Bertolín, Guillermo Ripoll, Margalida Joy, Mokhtar Mahouachi, and Naziha Atti
Arch. Anim. Breed., 63, 431–439,,, 2020
Short summary
The effect of genotype and muscle type on the physico-chemical characteristics and taurine, carnosine and L-carnitine concentration in lamb meat
Aurelia Radzik-Rant, Witold Rant, Gabriela Sosnowiec, Marcin Świątek, Roman Niżnikowski, and Żaneta Szymańska
Arch. Anim. Breed., 63, 423–430,,, 2020
Short summary
Drip loss assessment by EZ and bag methods and their relationship with pH value and color in mutton
Ana Kaić, Ante Kasap, Ivan Širić, and Boro Mioč
Arch. Anim. Breed., 63, 277–281,,, 2020
Short summary
Chemical composition and fatty acid content in lamb and adult sheep meat
Andrzej Junkuszew, Paulina Nazar, Michał Milerski, Milan Margetin, Piotr Brodzki, and Konrad Bazewicz
Arch. Anim. Breed., 63, 261–268,,, 2020
Short summary

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,, 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,, 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,, 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,, 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. 
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.