Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

STAHLKE, Evelyn von Rosen; ROSSA, Luciane Silvia; SILVA, Giovana Maria; SOTOMAIOR, Cristina Santos; PEREIRA, Antônio Juglair; LUCIANO, Fernando Bittencourt; BORGES, Tâmara Duarte; MACEDO, Renata Ernlund Freitas de

doi:10.1590/fst.29617

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 39 (02) • Apr-Jun 2019 • https://doi.org/10.1590/fst.29617 copy

Effects of Modified Atmosphere Packaging (MAP) and slaughter age on the shelf life of lamb meat

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N₂ + 30% CO₂ + 0.4% CO (MAP-2) and 70% O₂ + 30% CO₂ (MAP-3) on lamb meat at two slaughter ages (4 and 8-month-old) was assessed. pH decreased as slaughter age (SA) increased, and increased during longer storage time (ST), with no MAP effects. Lamb meat stored in MAP-1 and MAP-3 showed greater drip loss than that stored in MAP-2. Shear force was not influenced by SA and MAP treatments, but decreased during ST. Meat from 8-month-old lambs packaged in MAP-3 at longer ST resulted in lipid oxidation increase. MAP-2 enhanced color saturation and lamb meat redness, whereas MAP-3 showed lowest redness and chroma values, and highest aerobic psychrotropic count. Meat from 4-month-old lamb stored in MAP-3 presented shortest shelf life based on psychrotropic bacteria growth. The association of higher SA with high O₂ MAP proved to compromise oxidative stability of lamb meat, adversely affecting its shelf life. Vacuum and CO packaging showed similar effects on lamb meat preservation; however, CO had advantage in maintaining fresh red color of meat.

Keywords:
lamb; lipid oxidation; microbial growth; storage

Color	Treatment
	Slaughter age		Atmosphere ¹ 1 MAP 1 = vacuum packaging; MAP 2 = 69.6% N2 + 30% CO2 + 0.4% CO; MAP 3 = 70% O2 + 30% CO2.
	4 months	8 months	MAP 1	MAP 2	MAP 3
pH	5.77^a ± 0.01	5.73^b ± 0.01	5.76^a ± 0.01	5.73^a ± 0.01	5.76^a ± 0.01
DL (%)	4.86^a ± 0.26	4.70^a ± 0.26	5.22^b ± 0.32	3.98^a ± 0.32	5.15^b ± 0.32
SF (kg)	2.72^a ± 0.05	2.61^a ± 0.05	2.56^a ± 0.06	2.75^a ± 0.06	2.68^a ± 0.06
TBARS	1.35^a ± 0.20	2.78^b ± 0.20	0.44^a ± 0.24	0.54^a ± 0.24	5.22^b ± 0.24
L*	47.02^a ± 0.29	47.19^a ± 0.29	46.73^a ± 0.36	47.51^a ± 0.36	47.02^a ± 0.36
a*	21.84^b ± 0.17	20.93^a ± 0.17	20.89^b ± 0.21	23.27^c ± 0.21	20.00^a ± 0.21
b*	6.89^a ± 0.12	7.23^a ± 0.12	6.77^a ± 0.15	7.39^b ± 0.15	7.03^ab ± 0.15
Hue	17.69^a ± 0.34	19.33^b ± 0.34	18.13^a ± 0.42	17.81^a ± 0.42	19.60^b ± 0.42
C*	22.97^b ± 0.17	22.24^a ± 0.17	22.05^b ± 0.21	24.49^c ± 0.21	21.28^a ± 0.21

ST	pH	DL	SF	TBARS	L*	a*	b*	C*	TC	LAB	PB
0	5.52^a ± 0.02	.	3.58^c ± 0.09	.	51.26^c ± 0.51	16.88^a ± 0.29	7.01^abc ± 0.21	18.45^a ± 0.30	1.00^a ± 0.15	3.55^a ± 0.10	4.90^ab ± 0.10
7	5.83^b ± 0.02	3.27^a ± 0.42	2.77^b ± 0.09	.	44.51^a ± 0.51	22.06^bc ± 0.29	6.45^a ± 0.21	23.03^bc ± 0.30	1.33^a ± 0.15	4.52^b ± 0.10	5.33^b ± 0.10
14	5.92^b ± 0.02	4.56^abc ± 0.42	2.48^ab ± 0.09	1.51^a ± 0.28	44.48^a ± 0.51	22.68^bc ± 0.29	6.77^ab ± 0.21	23.70^bc ± 0.30	2.34^b ± 0.15	6.67^c ± 0.10	7.85^c ± 0.10
21	5.92^b ± 0.02	4.38^ab ± 0.42	2.37^a ± 0.09	2.05^ab ± 0.28	47.29^b ± 0.51	22.74^c ± 0.29	7.43^bc ± 0.21	23.96^c ± 0.30	3.35^c ± 0.15	7.59^d ± 0.10	8.19^c ± 0.10
28	5.50^a ± 0.025	5.56^bc ± 0.42	2.43^ab ± 0.09	2.04^ab ± 0.28	46.99^b ± 0.51	22.46^bc ± 0.29	7.68^c ± 0.21	23.82^bc ± 0.30	1.52^a ± 0.15	7.40^cd ± 0.10	8.28^c ± 0.10
35	5.82^b ± 0.025	6.14^c ± 0.42	2.36^a ± 0.09	2.66^b ± 0.28	48.10^b ± 0.51	21.51^b ± 0.29	7.04^abc ± 0.21	22.68^b ± 0.30	1.00^a ± 0.15	7.89^d ± 0.10	8.32^c ± 0.10

Microorganisms	Slaughter age		Atmosphere ¹ 1 MAP 1 = vacuum packaging; MAP 2 = 69.6% N2 + 30% CO2 + 0.4% CO; MAP 3 = 70% O2 + 30% CO2;
Microorganisms	4 months	8 months	MAP 1	MAP 2	MAP 3
PB ² 2 PB = psychrotrophic bacteria;	6.54^b ± 0.05	6.37^a ± 0.05	6.49^ab ± 0.06	6.27^a ± 0.06	6.60^b ± 0.06
LAB ³ 3 LAB = lactic acid bacteria;	5.69^a ± 0.05	5.82^a ± 0.05	5.80^ab ± 0.06	5.84^b ± 0.06	5.62^a ± 0.06
TC ⁴ 4 TC = total coliform.	1.53^a ± 0.07	1.60^a ± 0.07	1.44^a ± 0.09	1.64^a ± 0.09	1.62^a ± 0.09

Treatments ¹		Lactic acid bacteria (days)
4 months + MAP 1	9.08	17.56
4 months + MAP 2	9.21	12.82
4 months + MAP 3	7.61	21.53
8 months + MAP 1	11.69	14.64
8 months + MAP 2	13.97	16.23
8 months + MAP 3	13.14	13.14

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] * Corresponding author: renata.macedo@pucpr.br