Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb

Vergara, H.; Gallego, Laureano

doi:10.1002/jsfa.953

Cited by 55 publications

(40 citation statements)

References 15 publications

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“…Similarly microbial load of T1, T2 and T3 were significantly lower (p<0.05) than that of control sausages after 30 days of storage. This observation is in agreement with the findings reported earlier (Drosinos and Board 1995;Vergara and Gallego 2001;Kennedy et al 2005). Our results suggest that lower pH values of T1, T2 and T3 (5.8, 5.7 and 5.7, respectively) reduced total plate counts (5.4, 4.8 and 5.7 log cfu/g) compared to the control (pH 5.8, TPC 6.4 log cfu/g) sausages at day 30 of storage (Table 2).…”

Section: Microbiological Qualitysupporting

confidence: 94%

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

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Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p< 0.05). The pH values of T2 and T3 were significantly (p< 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p<0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p< 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p<0.05) higher. The scores of overall acceptability in tested groups were significantly (p<0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

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Section: Microbiological Qualitysupporting

confidence: 94%

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

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show abstract

“…The lower microbial levels seem to be due to the fact that microbial growth is inhibited at lower pH value. In agreement with our findings of lower pH values to reduce microbial growth has been reported earlier (Drosinos and Board, 1995;Kennedy et al, 2005;Vergara and Gallego, 2001). This result indicates the positive effect of using tomato powder for the product as an antibacterial ingredient.…”

Section: Microbiological Analysessupporting

confidence: 94%

Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage

Kim¹,

Jin²,

Jo³

et al. 2012

Korean Journal for Food Science of Animal Resources

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The aim of this study was to investigate the effects of the addition of tomato powder [1.0% (T1), 1.5% (T2) and 2.0% (T3)] on pork loin jerky with aerobic package during storage at room temperature. The T3 sample showed lower (p<0.05) pH value and higher (p<0.05) water activity than the control during storage. Total plate counts of treated samples (≥1.20 Log CFU/g) were significantly (p<0.05) lower than the control (1.46 Log CFU/g) during storage. With the increase of the tomato powder concentration the lightness (L*) of the jerky decreased, except at day 30 of storage, but the redness (a*) and yellowness (b*) increased significantly (p<0.05) during storage. T3 had higher values for hardness and cohesiveness but lower for springiness, gumminess and chewiness than others at day 40 of storage. However, there were no significant differences in TBARS values among the samples during storage. In sensory properties, the color scores of T3 was significantly (p<0.05) higher than that of control at day 40 of storage. These results suggested that 2.0% tomato powder could be used to improve the redness and extend the shelf-life of jerky with increasing water activity, providing the consumer with food containing natural colorant.

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“…WHC was measured according to methods proposed by Grau and Hamm (1953). Water loss was calculated according to Morales-delaNuez et al (2009) and sensorial odour and colour were recorded according to Vergara and Gallego (2001) and Morales-delaNuez et al (2009).…”

Section: Discussionmentioning

confidence: 99%

The effects of modified atmosphere packaging on goat kid meat quality

Morales-delaNuez

Falcón

Castro

et al. 2011

Journal of Applied Animal Research

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Forty goat kid carcass ribs were used to determine the effects of three different package methods (air, vacuum and modified atmosphere packaging Á (MAP Á) 30:30:40 mixture of N 2 :O 2 :CO 2 ) on meat carcasses which were held for 9 days in storage conditions (48C). Instrumental colour (L*a*b*), final pH, water holding capacity (WHC), water loss and sensorial odour and colour were recorded at 1, 3, 5, 7 and 9 days. L* value increased statistically during the experimental period in vacuum and MAP. Either the packaging method or storage time affected a* values, b* values increased statistically during the experimental period in MAP, whereas with air packaging these values increased on day 3 and thereafter that decreased. Final pH values were not affected by the method of packaging or storage time, while WHC and water loss showed an inverse evolution. MAP showed better values for odour and colour than vacuum and air packaging.

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Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb

Cited by 55 publications

References 15 publications

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Effects of Addition of Tomato Powder on Colour, Antioxidant, and Antimicrobial Traits of Pork Jerky during Storage

The effects of modified atmosphere packaging on goat kid meat quality

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