Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

Abstract

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

Recent Advances in the Use of Probiotics to Improve Meat Quality of Small Ruminants: A Review

“…Meat quality is a term which impels consumer purchasing decisions and eating experiences. In general, the quality of meat includes the attributes of color, tenderness, juiciness, flavor, and water-holding capacity (WHC) [ 45 ]. These attributes can be influenced by animal (animal, breed, sex, diet) and environmental factors (climate, slaughter hygiene and procedure, and preparation of final meat products).…”

Predicting the Oxidative Degradation of Raw Beef Meat during Cold Storage Using Numerical Simulations and Sensors—Prospects for Meat and Fish Foods

“…Modified-atmosphere packaging (MAP) is considered as a way to limit bacterial growth and browning of the meat surface. In general, packaging affects color, spoilage, and oxidation and has more impact than breed and finishing feed on sheep meat color [5].…”

“…Lipid oxidation has been studied on many animal meats [5][6][7][8], and it is critical for foods rich in unsaturated fatty acids such as fish [8]. The lipid content of tuna varies according to species, but fish diet also strongly affects it.…”

Meat Products: From Animal (Farm) to Meal (Fork)

“…The supplementation of cattle with distiller’s grains was explored as a means to balance the oxidative stability of beef when displayed under commercial conditions [ 9 ]. Finally, the effect of packaging type on the shelf-life, quality and oxidative status of the meat from yearling sheep and young lambs was compared against the effect of the finishing diets (standard diet; standard diet supplemented with camelina forage; or standard diet supplemented with camelina meal) [ 10 ].…”