This study examines the nutritional composition, fatty acid profile and sensory properties of two types of lamb burgers from the Spanish Manchego breed (formula 1 = L: completely from leg lamb meat; formula 2 = LNB with 2/3 leg and 1/3 neck and breast meat). A significant effect of the formulation type was found since Formula 1 had a lower fat percentage (p < 0.001) and higher protein content (p < 0.05). The percentage of total fatty acids and the profile varied for both formulas and consequently their indexes. In addition, the levels of saturated and polyunsaturated fatty acids were slightly lower (p < 0.001) and higher (p < 0.001), respectively, in burgers L than in LNB although both types of burgers raised fatty acid indexes in a healthy threshold. As regarding the sensorial analysis, non-significant differences were described among both formulas. In conclusion, meat quality characteristics were similar for both formulation types being the storage time, the only factor affecting lamb burger stability.

To cite this article: Almudena Cózar, Noemí Rubio & Herminia Vergara (2018) Combined effect of the spice and the packaging method on lamb burgers shelf-life made with high value cuts, CyTA -Journal of Food, 16:1, 544-552, ABSTRACTIn order to increase the consumption of lamb meat, new products, such as burgers, were elaborated using leg meat. Since meat products are perishable foods, it is necessary to extend its shelf-life. For this reason, this study examined the combined effect of powdered spices (rosemary, thyme, sage or garlic; a control group non-spiced was used) and a packaging method (vacuum [VP] and two gases mixtures [30% CO 2 + 70% O 2 (AA); 30% CO 2 + 69.3% N 2 + 0.7% CO (AB)]) on colour coordinates, microbial counts (total viable count, Pseudomonas spp., Enterobacteriaceae, lactic acid bacteria) and lipid oxidation (LO) over 13 days of storage. Rosemary, thyme and sage stabilized LO values and maintained colour in all packaging tested over time. AA-garlic and AA-control burgers showed the highest discoloration and rancidity levels (p < 0.001). No significant differences were found among batches on microbial quality (except in LAB).Efecto combinado de la especia y el método de envasado en la vida útil de hamburguesas de cordero elaboradas con cortes de alto valor RESUMEN Con objeto de incrementar el consumo de carne de cordero, nuevos productos, tales como hamburguesas, fueron elaborados con carne de pierna. Ya que los productos cárnicos son muy perecederos, es preciso extender su vida útil. Por ello, este trabajo examinó el efecto combinado de especias molidas (romero, tomillo, salvia o ajo; un grupo control no especiado fue usado) con un método de envasado [vacío (VP) y dos mezclas de gases: 30% CO 2 +70% O 2 (AA); 30% CO 2 + 69,3% N 2 +0,7% CO (AB)] sobre las coordenadas de color, el crecimiento microbiano [recuento total de aerobios (TVC), Pseudomonas spp., Enterobacteriaceae y bacterias ácido lácticas (LAB)] y la oxidación lipídica (LO) durante 13 días de almacenamiento. El romero, tomillo y salvia estabilizaron los valores de LO y mantuvieron el color en todos los métodos de envasado testados. Sin embargo, las decoloraciones y enranciamiento más acusadas se observaron en las muestras control o con ajo y envasadas con la atmósfera AA (p < 0,001). No hubo diferencias significativas entre los lotes comparados en la calidad microbiológica (excepto en LAB). ARTICLE HISTORY

The effect of adding different oregano formats (GO: ground; OEX: extract; OEO: essential oil; OLO: oleoresin) on quality of vacuum packaged lamb burgers, during 14 days, was evaluated by pH, colour (L*, a* and b*), lipid oxidation and microbial growth [Total Viable Count (TVC), Enterobacteriaceae, Pseudomonas spp. and Lactic acid bacteria (LAB)]. A control batch (without spice) was used. After 10 days of storage, there was a marked decrease of pH in all samples, OEX reached the lowest value. There was variation in L*, in OEX burgers (P < 0.001), on a* in OEX (P < 0.05) and in OEO ones (P < 0.001). At the end of essay, samples showed similar TVC and Pseudomonas spp. count, the lowest LAB count values were observed in OLO burgers (P < 0.001). GO OEO and OLO samples showed low rancidity, with values ranging from 0.12 to 0.25 mg MDA/kg meat raw. Efecto de la adición de diferentes formatos de orégano (Origanum vulgare) sobre la calidad de hamburguesas de cordero durante el almacenamiento RESUMEN El efecto de agregar diferentes formatos de orégano (GO: molido; OEX: extracto; OEO: aceite esencial; OLO: oleorresina) sobre la calidad de las hamburguesas de cordero envasadas al vacío, durante 14 días, se evaluó mediante pH, color (L *, a * y b *), oxidación lipídica y el crecimiento microbiano [Recuento total de viables (TVC), Enterobacteriaceae, Pseudomonas sppy bacterias del ácido láctico (LAB)]. Se usó un lote control (sin especias). Después de 10 días de almacenamiento, hubo una marcada disminución del pH en todas las muestras, OEX alcanzó el valor más bajo. Hubo variación en L *, en las hamburguesas OEX (P < 0.001) y en a* en OEX (P < 0.05) y OEO (P < 0.001). Al final del ensayo, las muestras mostraron un recuento similar de TVC y Pseudomonas spp, los valores más bajos de recuento de LAB se observaron en las hamburguesas OLO (P <0.001). Las muestras GO, OEO y OLO mostraron baja rancidez, con valores que varían de 0,12 a 0,25 mg MDA/ kg de carne cruda.

A total of 72 male lambs of Merina breed were sampled in a 3×2 factorial design, testing three different space allowances treatment (SA)

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