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Effect of gas composition on rabbit meat quality in modified atmosphere packaging
Author(s) -
Vergara Herminia,
Berruga M Isabel,
Linares M Belén
Publication year - 2005
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2181
Subject(s) - modified atmosphere , chemistry , food science , composition (language) , zoology , biology , shelf life , philosophy , linguistics
Abstract This study examines the effect of four types of modified atmospheres (MA), (A: 30% CO 2 + 70% O 2 ; B: 30% CO 2 + 30% O 2 + 40% N 2 ; C: 40% CO 2 + 60% N 2 ; D: 80% CO 2 + 20% O 2 ), on the quality of rabbit meat. Meat quality was assessed by examining pH, colour, drip loss (DL), cooking loss (CL) and shear force (SF). Similar values of pH were observed for all treatments and increased over time ( p < 0.05). Acceptance of meat (on the basis of overall appearance) correlated ( p < 0.001) with Chroma, time storage and type of MA. Samples packed with A were the most acceptable over time. Samples packed with D showed highest DL values, while in this same group CL values were highest ( p < 0.05) only during the first 5 days post‐packing. SF values decreased with ageing, and in general similar values were observed for all treatments. Copyright © 2005 Society of Chemical Industry