Abstract
The aim of the study was to evaluate the effect of vacuum packaging and modified atmosphere packaging (80 % N 20 % CO) 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 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 (), shear force value (), and the desirability of aroma () and taste (). 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.
Highlights
Food packaging has multiple functions, such as protection, promotion, identification, convenience and increasing the shelf life of a product (Gómez and Lorenzo, 2012)
Other authors reported an increase in the number of psychotropic aerobic bacteria in Vacuum packaging (VP)-stored meat in comparison to modified atmosphere packaging (MAP)-stored meat (Fernández-López et al, 2008; Lorenzo and Gómez, 2012)
Chilled-meat spoilage depends on the spoilage activity of psychrotrophic bacteria, which can grow in meat via undesired metabolic compounds that arise from nutrient degradation at low temperatures (Ercolini et al, 2009)
Summary
Food packaging has multiple functions, such as protection, promotion, identification, convenience and increasing the shelf life of a product (Gómez and Lorenzo, 2012). Vacuum packaging (VP) and modified atmosphere packaging (MAP) are packaging technologies used for fresh meat and processed meat products in order to extend the shelf life (Hur et al, 2013). It is used to extend the shelf life of meat, maintain its sensory quality and avoid changes in product appearance (Bórnez et al, 2010; Cayuela et al, 2004). Carbon dioxide (CO2), nitrogen (N2) and oxygen (O2) in different concentrations are the most commonly used gases in meat packaging technology (Morales-delaNuez et al, 2009). Each of these gases play a specific role in the conservation process and affect the meat quality (Carrizosa et al, 2017). Nitrogen gas has no influence on the packed product and is used as a complement
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