The effects of modified atmosphere packaging on goat kid meat quality

Abstract

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.

Web-based survey of consumer preferences for the visual appearance of meat from suckling kids

“…Hence, L à is the most important CIE L à a à b parameter used for the consumer judgement of light suckling kid meat (Ripoll et al 2018a). This meat is characterised by high L à and h ab and low C à ab (Morales-De la Nuez et al 2011;De Palo et al 2015).…”

Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer

“…However, Ozcan et al 37 studied the meat color of Gokceada suckling kids raised extensively and concluded that while a* and b* seemed not to change from day 1 to day 5, L* decreased slightly. Morales-De la Nuez et al 34 did not report changes in L* and a* of meat from Majorera kids stored for 7 days; however, b* and h ab increased while C ab * decreased. Changes in h ab and C ab * with storage time can be a result of the oxidation of myoglobin to metmyoglobin and the loss of heminic pigments due to the freeze/thaw process.…”

“…studied the meat color of Gokceada suckling kids raised extensively and concluded that while a * and b * seemed not to change from day 1 to day 5, L * decreased slightly. Morales‐De la Nuez et al . did not report changes in L * and a * of meat from Majorera kids stored for 7 days; however, b * and h ab increased while C ab * decreased.…”

“…Meat from suckling kids with very light carcass weight (approximately 5 kg) is characterized by high L* and low a* and b* values, resulting in a lighter, paler and duller meat 34,35 compared with other meats such as beef, even for suckling kids with heavier carcasses 36,37 and concentrate-fed kids. 38 Changes in the color of kid meat with increases in age/weight have been reported by other authors, especially the increase in redness intensity [39][40][41] and the decrease in lightness 41,42 and hue angle.…”

Sensory analysis as a tool to compare imported and local meat in outermost regions of Europe

“…Moreover, in recent years other factors have been studied, including nutrition (Lo´pez et al 2010;Montano et al 2010; Argu¨ello 2011) and ageing time (Priolo et al 2001;Morales-delaNuez et al 2009;Merera et al 2010;Morales-delaNuez et al 2011), that can dramatically affect meat quality. Throughout the meat-producing industry, the use of energetic feedstuffs to supplement pasture diets for limited periods, or for finishing purposes, is becoming more common.…”