Abstract
ABSTRACTWholesale legs and loins were vacuum packaged, chilled with carbon dioxide (CO2) pellets, or wrapped with polyvinyl chloride (PVC) film and transported‐stored (0°C) for 7 or 14 days; intact carcasses were unprotected or wrapped in PVC film and transported‐stored for 7 or 14 days. Product was evaluated following transport‐storage, during retail display and as cooked cuts. Vacuum packaged loins sustained less (P < 0.05) surface discoloration and had higher scores for muscle color and overall appearance than did loins chilled with CO2 or loins wrapped in PVC film. Vacuum packaged legs had higher (P < 0.05) scores for appearance of subcutaneous fat and overall appearance than did legs chilled with CO2 or legs wrapped in PVC film. Carcasses wrapped in PVC film had higher (P < 0.05) scores for appearance of subcutaneous fat and sustained less (P < 0.05) shrinkage during storage than did unprotected carcasses. Unprotected carcasses, however, had a lower incidence of off‐odor. Carcasses or primal cuts which were transported‐stored and placed in the retail case within 7 days were effectively protected from shrinkage and deterioration by wrapping with PVC film. Vacuum packaging was the only suitable means for protecting lamb primal cuts during transport‐storage intervals of 14 days.
Published Version
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