Effects of two different packaging materials on veal calf meat quality and shelf life1

The aim of the present work was to evaluate the effects of 2 different packaging films on chemical, physical, and microbiological variables in veal calf meat. Slices from the right half carcass were sampled from each calf: 8 were packaged with Cryovac film (25 μm thick) and 8 were packaged with Weegal film (45 μm thick). In both packaging types, the same gas mixture was used. The samples were analyzed at these postpackaging times: 0, 2, 4, 6, 8, 10, 12, and 14 d. Chromatic patterns, water holding capacity (WHC), cooking loss, drip loss, protein oxidation, and hydroperoxide concentration were influenced by the packaging type (P < 0.001). Moreover, during the postpackaging time the WHC decreased but oxidative reactions increased (P < 0.001). The film that showed better characteristics in packaging of veal calf meat was the Weegal, characterized by decreased gas permeability due to its ability to reduce and delay chemical and physical alterative processes.