Influence of packaging conditions on microbial and lipid oxidation in lamb meat

Berruga, M.I.; Vergara, H.; Gallego, Laureano

doi:10.1016/j.smallrumres.2004.08.004

Cited by 104 publications

(74 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Lopez Bote et al (2001) reported in lamb that the optimum a-tocopherol concentration for improved lipid and colour stability during 9 days of aerobically refrigerated storage would be in the range 5.3 to 5.6 mg/kg meat. Concentrations estimated from this study are higher than our results but the oxidation processes occur more intensely in oxygen-enriched atmospheres (Berruga et al, 2005); thus, lower concentrations of a-tocopherol may display a greater effect in these types of atmosphere. Liu et al (1996) pointed out that it is only advantageous to feed the minimum amount of vitamin E required to produce a consistent, economically detectable improvement in meat quality.…”

Section: Fattening Periodcontrasting

confidence: 81%

“…Therefore, the concentrations of a-tocopherol at the breakpoints were shown to be efficient in terms of reducing pigment oxidisation and keeping the meat within the values proposed by Greene et al (1971) as acceptable to the consumer. Therefore, according to our results, Berruga et al (2005) studied acceptability of colour on lamb meat packaged on 80% CO 2 /20% O 2 with sensory evaluation and concluded that 92%, 84% and 78% of packs considered acceptable at 14, 21 and 28 days of storage, respectively.…”

Section: Fattening Periodmentioning

confidence: 76%

See 1 more Smart Citation

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Álvarez¹,

Fuente

Díaz³

et al. 2008

Animal

View full text Add to dashboard Cite

The research was carried out to evaluate the effect of different a-tocopherol concentrations in lamb meat on oxidative stability during storage in high-oxygen atmosphere. Thirty-six lambs were randomly distributed to four groups and given diets containing four levels of vitamin E (20, 270, 520 and 1020 mg vitamin E/kg feed) from an initial weight of 13.2 6 0.5 kg to a slaughter weight of 26.2 6 0.3 kg. Supplementation of the diet with vitamin E increased (P , 0.001) the concentration of a-tocopherol in the meat and concentrations were obtained in the 0.46 to 4.14 mg/kg meat range. Broken-line analysis of data indicated a target dietary vitamin E supplementation of 287 mg/kg feed, which corresponded with a concentration of 2.26 mg a-tocopherol/kg meat. a-Tocopherol in meat was highly correlated with the oxidation of lipids and pigments. Broken-line analysis of data indicated the target a-tocopherol concentration in lamb for improved protection against lipid and pigment oxidation during 14, 21 and 28 days of storage in high-oxygen atmosphere was in the range 1.87 to 2.37 mg/kg meat. These concentrations of a-tocopherol in the meat made it possible to maintain the indicator values of lipid and pigment oxidation below the values considered in the bibliography as unacceptable to the consumer.

show abstract

Section: Fattening Periodcontrasting

confidence: 81%

Section: Fattening Periodmentioning

confidence: 76%

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Álvarez¹,

Fuente

Díaz³

et al. 2008

Animal

View full text Add to dashboard Cite

show abstract

“…However, started decreasing when storage period advanced. However, Berruga et al (2005) found that redness decreased and b value increased significantly in aerobic packaged lamb meat and colour was more stable in vacuum packaging. Kerry et al (2000) found that 'L'and 'b' values showed no overall trends during MAP storage of lamb patties.…”

Section: Resultsmentioning

confidence: 87%

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

2012

View full text Add to dashboard Cite

The effect of vacuum packaging and pomegranate peel extract on ground goat meat and cooked nuggets during refrigerated storage (4±1°C) was evaluated. Three different treatments evaluated were: I). Aerobic packaging (AP); II) Vacuum packaging (VP) and III). Vacuum packaging along with 1 % pomegranate peel extract (VP + PPE). Results of quality evaluation showed that VP and VP + PPE maintained a more stable colour than AP. In all treatments, a significant (P<0.05) increase in hardness and gumminess of nuggets was observed during the storage. But, VP nuggets showed minimum changes in texture parameters. TBARS values were significantly (P<0.05) lower in VP and VP + PPE than AP. In ground meat, VP reduced the TBARS by 27 % and PPE reduced the TBARS by 41 %. In nuggets, TBARS was decreased by 17 % and 40 % in VP and VP + PPE respectively. Total plate counts were significantly higher (>log 7) in AP than VP meat and nuggets. Thus VP and PPE have a synergistic antioxidant effect and VP extended the refrigerated shelf life of goat meat and nuggets.

show abstract

“…It is known that shelf life of chilled fresh meat can be extended by various packaging solutions, such as vacuum or modified atmosphere packaging (MAP) [4,5,6]. However, a freshness of chilled meat is strongly influenced by temperature.…”

Section: Introductionmentioning

confidence: 99%

“…However, a freshness of chilled meat is strongly influenced by temperature. Inadequate storage, distribution and retail temperatures can lead to a significant reduction in shelf life and early spoilage of meat and meat products [6].…”

Section: Introductionmentioning

confidence: 99%

Cold chain management in meat storage, distribution and retail: A review

Nastasijević

Lakicević

Petrović

2017

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Abstract. Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).

show abstract

Influence of packaging conditions on microbial and lipid oxidation in lamb meat

Cited by 104 publications

References 21 publications

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Estimation of α-tocopherol concentration necessary to optimise lamb meat quality stability during storage in high-oxygen modified atmosphere using broken-line regression analysis

Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets

Cold chain management in meat storage, distribution and retail: A review

Contact Info

Product

Resources

About