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Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb
Author(s) -
Vergara Herminia,
Gallego Laureano
Publication year - 2001
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.953
Subject(s) - modified atmosphere , food science , composition (language) , chemistry , gas composition , water holding capacity , atmosphere (unit) , chemical composition , water activity , water content , organic chemistry , shelf life , philosophy , linguistics , physics , geotechnical engineering , engineering , thermodynamics
The effects of four types of packaging atmosphere, each with a different gas composition (20–80% CO 2 ), on the meat quality of Spanish Manchega lamb were examined in order to suggest a gas composition for optimal preservation. Meat quality was assessed by pH, colour ( L *, a * and b * values), water‐holding capacity (WHC), cooking loss (CL) and shear force (SF). Gas composition affected all parameters except L * and SF. The pH values decreased significantly in samples packed with 80% CO 2 but remained constant in the other groups. The b * values were lower in samples packed without O 2 than in the other groups and increased with time. However, the a * values decreased in all groups with time. Samples packed in low‐CO 2 atmosphere tended to lose more water (ie to have less WHC and show more CL). The SF values decreased with time, and similar values of this parameter were observed for all treatments. © 2001 Society of Chemical Industry