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Physical, Sensory and Microbiological Characteristics of Lamb Retail Cuts Vacuum Packaged in High Oxygen‐Barrier Film
Author(s) -
HENRY KRISTEN G.,
SAVELL J.W.,
SMITH G.C.,
EHLERS J.G.,
VANDERZANT C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb05073.x
Subject(s) - loin , food science , polyvinyl chloride , odor , flavor , materials science , vacuum packing , composite material , chemistry , organic chemistry
Lamb chops and steaks from fresh (F) or vacuum packaged (VP) racks, loins and legs were packaged in polyvinyl chloride (PVC) film or vacuum packaged in high oxygen‐barrier (HOB) film. Use of previously vacuum packaged (PVP) cuts did not affect overall appearance of rib or loin chops during subsequent retail display but HOB film‐packaged leg steaks from PVP cuts had lower overall appearance scores than did leg steaks from F cuts. Prior VP storage negatively affected flavor desirability and odor at the conclusion of retail display (4 days in PVC or 10 or 15 days in HOB film). Pseudomonas spp. were a dominant part of the microflora of PVC‐wrapped chops while L. cellobiosus was a dominant part of the microflora of HOB‐wrapped chops.