Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

Abstract

The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N 2 + 30% CD 2 + 0.4% CD (MAP-2) and 70% D 2 + 30% CD 2 (MAP-3) on lamb meat at two slaughter ages (4 and 8-month-old) was assessed. pH decreased as slaughter age (SA) increased, and increased during longer storage time (ST), with no MAP effects. Lamb meat stored in MAP-1 and MAP-3 showed greater drip loss than that stored in MAP-2. Shear force was not influenced by SA and MAP treatments, but decreased during ST. Meat from 8-month-old lambs packaged in MAP-3 at longer ST resulted in lipid oxidation increase. MAP-2 enhanced color saturation and lamb meat redness, whereas MAP-3 showed lowest redness and chroma values, and highest aerobic psychrotropic count. Meat from 4-month-old lamb stored in MAP-3 presented shortest shelf life based on psychrotropic bacteria growth. The association of higher SA with high D 2 MAP proved to compromise oxidative stability of lamb meat, adversely affecting its shelf life. Vacuum and CD packaging showed similar effects on lamb meat preservation; however, CD had advantage in maintaining fresh red color of meat.

Effects of dietary supplementation with quebracho tannins on oxidation parameters and shelf life of lamb meat

“…During storage, the pH values remained almost constant. Our results are different from those of Stahlke et al (2019); upon evaluation of vacuum-packed lamb meat, they observed a slight increase in pH over 35 days, attributing it to autolysis and ageing.…”

The Effect of Different Packaging Systems on the Shelf Life of Refrigerated Ground Beef

“…Our results revealed that both O 2 /CO 2 enriched atmospheres and vacuum packaging reduced the growth of spoilage bacteria, probably due to the antibacterial activity of CO 2 and the high levels or absence of O 2 [30,33,37]. In agreement with our findings, some authors have already reported that MAP with different O 2 and CO 2 ratios and vacuum packaging can delay the formation of TVB-N by decreasing the growth rate of spoilage bacteria in refrigerated meat [36,38].…”

“…These results corroborate those of previous studies that demonstrated an equal or better bacterial quality of meat under vacuum conditions compared to MAP containing different levels of O 2 and CO 2 [52,53]. The growth of aerobic bacteria in VP samples may be attributed to the growth of acid lactic bacteria, which grows in the absence or presence of O 2 , mainly in environments without natural competition [32,33]. Moreover, vacuum packaging retains approximately 5% residual oxygen due to the inability to completely remove O 2 and the penetration of O 2 through the packaging during the storage period [54,55].…”

“…The decrease of the pH value in 10-50% CO 2 MAP treatments may be attributed to the formation of carbonic acid by the dissolution of CO 2 in water [31]. In vacuum packaging, a decrease in pH values may be due to low O 2 levels favoring the growth of acid lactic bacteria, which are facultative anaerobic bacteria [32,33]. Similar findings were previously reported in the literature for meat [34,35].…”

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets

“…In agreement with our results, MAP with 50% CO 2 reduced the growth of Salmonella multi-strains in 0.8 log CFU/g in minced meat [ 41 ]. On the other hand, MAP with 30% CO 2 /69.6% N 2 /0.4% CO and 30% CO 2 /70% O 2 did not affect the reduction of E. coli in refrigerated lamb meat stored [ 42 ]. UV-C at 0.06 and 0.23 J/cm 2 reduced the growth of Salmonella multi-strains in 0.34 and 0.57 log CFU/g, respectively, in chicken meat [ 26 ].…”