Abstract
Abstract The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N2 + 30% CO2 + 0.4% CO (MAP-2) and 70% O2 + 30% CO2 (MAP-3) on lamb meat at two slaughter ages (4 and 8-month-old) was assessed. pH decreased as slaughter age (SA) increased, and increased during longer storage time (ST), with no MAP effects. Lamb meat stored in MAP-1 and MAP-3 showed greater drip loss than that stored in MAP-2. Shear force was not influenced by SA and MAP treatments, but decreased during ST. Meat from 8-month-old lambs packaged in MAP-3 at longer ST resulted in lipid oxidation increase. MAP-2 enhanced color saturation and lamb meat redness, whereas MAP-3 showed lowest redness and chroma values, and highest aerobic psychrotropic count. Meat from 4-month-old lamb stored in MAP-3 presented shortest shelf life based on psychrotropic bacteria growth. The association of higher SA with high O2 MAP proved to compromise oxidative stability of lamb meat, adversely affecting its shelf life. Vacuum and CO packaging showed similar effects on lamb meat preservation; however, CO had advantage in maintaining fresh red color of meat.
Highlights
In the last years, production and demand for lamb meat has greatly increased in Brazil (Fernandes et al, 2010), mostly in the southern states of the country
At all Modified Atmosphere Packaging (MAP), pH decreased with increasing slaughter age and increased with longer storage time (P < 0.05)
Regarding the effect of slaughter age (SA) on pH lamb meat, authors reported that final pH of lamb meat tends to exhibit lower values with increased animal age (Devine et al, 1993; McGeehin et al, 2001)
Summary
Production and demand for lamb meat has greatly increased in Brazil (Fernandes et al, 2010), mostly in the southern states of the country. Lamb meat is generally marketed in frozen form in Brazil. In this form it lasts 12 months, with physical chemical, microbial and sensory quality parameters well preserved. Freezing has proven to be effective in preventing microbial spoilage, it does not meet the current consumer demand for convenience and freshness (Lauzurica et al, 2005). Vacuum packaging is traditionally used to preserve chilled meat, vacuum makes red meats darkened, lowering their attractiveness (Renerre, 1990). Modified Atmosphere Packaging (MAP) could preserve chilled lamb’s meat keeping its attractiveness, extend its shelf life, and stimulate the consumption
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