Light lamb meat quality packed under modified atmospheres: effect of stunning systems (electrically v. gas)

Abstract

In the present study, the effect of type of stunning (electrical v. gas) and the gas mixtures in a modified atmosphere (MA) packing system (MA-A: 30% CO 2 1 70% O 2 ; MA-B: 30% CO 2 1 69.3% N 2 1 0.7% CO; MA-C: 40% CO 2 1 60% N 2 ) on light lamb meat quality, obtained by 20 males of Manchego Spanish breed, was evaluated at 7, 14 and 21 days post packing. For all ageing times, gas-stunned groups reached the highest pH ( P , 0.001) and shear force (SF) values (P , 0.05), and at 21 days, water losses were highest; in contrast, meat colour coordinates were lower ( P , 0.001). In general, MA-B showed the highest stability for colour coordinates whereas the lowest tenderness (high SF) was found on MA-A. In this study, the gas mixture with a low carbon monoxide level (MA-B) promoted a higher colour stability and good tenderness, in comparison to the other two blends. In contrast, the conventional packaging system (type A, high oxygen levels) had a reduced tenderness and major colour instability.

Administration of distillate thyme leaves into the diet of Segureña ewes: effect on lamb meat quality

“…The optimum colour stability of packaged red meat is obtained by using a mixture of gases with high concentrations of oxygen and low proportions of carbon dioxide (Linares and Vergara, 2009). The carbon dioxide in the package atmosphere restricts the growth of aerobic spoilage bacteria (Gill, 1991), whereas a high oxygen concentration increases lipid oxidation, which adversely affects the flavour and nutritional value of the meat.…”

Optimization of the shelf life of lamb forelegs packed in different multilayer polymeric materials and modified atmospheres

“…The use of gases such as oxygen allows the maintenance of the red colour on the surface of meat whereas carbon dioxide inhibits the growth of microorganisms (Š četar et al 2010;McMillin 2017). Modified atmosphere packaging (MAP) with 60-80% O 2 and 40-20% CO 2 , is the most usual gas mixture used in red raw meat (Linares and Vergara 2009). McMillin (2008) reported that the inclusion of 20-30% CO 2 prolongs the shelf life by inhibiting bacterial growth and Š četar et al (2010) stated that CO 2 proportion should not be higher than 20% in order to achieve a maximal inhibition of aerobic bacteria.…”