Journal
MEAT SCIENCE
Volume 84, Issue 4, Pages 727-734Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2009.11.008
Keywords
Stunning; Carbon dioxide; Modified atmosphere; Suckling lamb meat quality
Categories
Funding
- Consejeria de Educacion de la junta de Comunidades de Castilla-La Mancha [PAI06-0038-1509]
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Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO2 concentration and exposure time at stunning [80% CO2 for 90 s (G1); 90% CO2 for 90 s (G2); 90% CO2 for 60 s (G3); 80% CO2 for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L*, a*, b*, C* and h*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O-2 + 30%CO2; MA B: 69.3%N-2 + 30%COf(2) + 0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P < 0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P < 0.001) on colour was found at all the analysis times. Both the type of stunning and the modified atmosphere affected SF values. (C) 2009 Elsevier Ltd. All rights reserved.
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