Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

• Autor(a) principal: STAHLKE,Evelyn von Rosen
• Data de Publicação: 2019
• Outros Autores: ROSSA,Luciane Silvia, SILVA,Giovana Maria, SOTOMAIOR,Cristina Santos, PEREIRA,Antônio Juglair, LUCIANO,Fernando Bittencourt, BORGES,Tâmara Duarte, MACEDO,Renata Ernlund Freitas de
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200328
• topic: lamb; lipid oxidation; microbial growth; storage

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.