Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 81, Issue 14, Pages 1353-1357Publisher
WILEY
DOI: 10.1002/jsfa.953
Keywords
lamb; meat quality; modified atmospheres; aging
Ask authors/readers for more resources
The effects of four types of packaging atmosphere, each with a different gas composition (20-80% CO2), on the meat quality of Spanish Manchega lamb were examined in order to suggest a gas composition for optimal preservation. Meat quality was assessed by pH, colour (L*,a* and b* values), water-holding capacity (WHC), cooking loss (CL) and shear force (SF). Gas composition affected all parameters except L* and SF. The pH values decreased significantly in samples packed with 80% CO2 but remained constant in the other groups. The b* values were lower in samples packed without O-2 than in the other groups and increased with time. However, the a* values decreased in all groups with time. Samples packed in low-CO2 atmosphere tended to lose more water (ie to have less WHC and show more CL). The SF values decreased with time, and similar values of this parameter were observed for all treatments. (C) 2001 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available