The production of high-quality dry-cured lamb meat products represents an important strategy to contribute to the development of the sheep sector. This study aimed to evaluate the effects of the acidulant glucono-d-lactone (GdL) and drying to 40% (ML40) and 50% (ML50) mass loss on the technological and microbiological characteristics of boneless dry-cured lamb hams. The use of GdL reduced the drying time by 27% (ML40) and 23% (ML50), generating products with lower pH values and higher counts (approximately 1 log cycle) of lactic acid bacteria (LAB). Water activity (aw), lipid oxidation and technological characteristics related to colour and texture were not affected by GdL, but ML50 showed greater hardness and chewiness and a lower aw and TBARS index than ML40. The use of GdL and drying to 40% mass loss produce safe high-quality products in a shorter process time and with technological characteristics like those of traditional dry-cured hams.

No abstract

This study was aimed to examine the potential use of ethanolic allspice extracts as antioxidant agent on the edible gelatin-chitosan coating film to preserve the beef during retail display. Beef sirloins steaks were used in control (without edible coating), GEL (coating film) and AEXT (coating film containing 300 mg/kg of allspice extract) treatments, overwrapped in oxygen-permeable film and evaluated up to 10 days, in refrigeration (2.5°C). The effects and their interactions were analyzed using the F test (ANOVA) and, when statistically significant (P < 0.05), the means were compared using Duncan test. The psychrotrophic bacteria multiplication was not affected by treatments, but lactic acid bacteria growth was retarded in the coated meat samples. The edible coatings decreased weight losses and lipid oxidation of the meat compared to the control during storage, but the AEXT coating was most effective as an antioxidant. The coatings did not affect the myoglobin redox forms but increased the color stability, leading to samples with lighter (higher L* values) and bright red (higher h values) colors for up to 8-days against 6-days to control. However, these changes in instrumental color were considered small. The use of allspice extract on the edible coating film as an antioxidant is feasible, but more studies are needed to reach the ideal blend to reduce meat discoloration during display.