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The effect of modified atmosphere packaging at an early postmortem stage on lamb meat quality during subsequent aging.

Yingxin ZhaoZhenyu WangHeather L BruceBimol C RoyWei YangChengli HouYingxin Zhao
Published in: Journal of food science (2023)
This study explores the influence of modified atmosphere packaging (MAP) on fresh lamb meat quality with respect to gas concentration, rigor state, and post-mortem aging time. A comparison was done for the quality characteristics of lamb Longissimus thoracis lumborum chops that had been packaged separately in air, 75%O 2  + 25%CO 2 MAP or 50%O 2  + 50%CO 2 MAP at 1, 6, and 24 h post-mortem and then stored for 6, 12, 24, 72, and 144 h post-mortem, and the quality of lamb chops had been evaluated at each post-mortem period separately. Chops packaged at 1 and 6 h post-mortem in MAP had reduced pH decline, less purge loss, and enhanced redness at early post-mortem storage times. Lamb color stability was evidently greater in 75%O 2  + 25%CO 2 MAP than in 50%O 2  + 50%CO 2 MAP during the early storage period when a* and R630/R580 were taken into account. Shear force values were lowest in lambs packaged at 1 h post-mortem with 75%O 2  + 25%CO 2 MAP at 12 h post-mortem and then increased until 72 h post-mortem, suggesting that rigor has been delayed by such a high O 2 MAP. Thus, fresh lamb quality was maintained most effectively when packaged at 1 h post-mortem in 75%O 2  + 25%CO 2 MAP for consumption at 12 h post-mortem. The exact mechanisms and optimization of MAP based on Chinese retail conditions should be considered in future studies. PRACTICAL APPLICATION: In this study, three slaughter patterns in the meat industry involving boning immediately after dressing (hot-boning) and chilling for a short period (warm-boning) or overnight (cold-boning) are considered, as well as the behavior of non-immediate consumption after purchase. Modified atmosphere packaging provides an effective preservation of early post-mortem muscles with enhanced color stability, water holding capacity, and texture during refrigerated storage. This could provide new insights into how to process lamb muscles in the early post-mortem period to improve and stabilize lamb quality.
Keyphrases
  • magnetic resonance
  • high density
  • computed tomography
  • magnetic resonance imaging
  • room temperature
  • single molecule