SciELO - Scientific Electronic Library Online

vol.42 número4Composição química e características fermentativas de silagens de capim elefante contendo coprodutos da indústria do biodieselSedimentação em leite UHT integral, semidesnatado e desnatado durante armazenamento índice de autoresíndice de assuntospesquisa de artigos
Home Pagelista alfabética de periódicos  

Serviços Personalizados




Links relacionados


Ciência Rural

versão impressa ISSN 0103-8478


FERNANDES, Rafaella de Paula Paseto et al. Physical and chemical stability microbiological and sensory analysis of vacuum packed sheep meat stored under refrigeration. Cienc. Rural [online]. 2012, vol.42, n.4, pp.724-729. ISSN 0103-8478.

Lamb is commercialized today almost entirely in frozen form, but, considering the current trend to greater demand for convenience products, it becomes more evident the need of availability of chilled cuts of meat in the market. The objective of this study was to evaluate the stability and safety of lamb meat packed under vacuum when stored under refrigeration. The lamb meat samples were packed in high barrier multilayer plastic films and stored under refrigeration (4±1°C). The stability was evaluated by means of physical and chemical analysis (lipid oxidation, objective color, pH value, chemical composition, cooking losses and instrumental texture), microbiological analysis (total count of psychrotrophic anaerobic, coliform count at 45°C, coagulase-positive staphylococci and the presence of Salmonella) and sensory analysis (color, flavor and overall appearance). The vacuum packed lamb meat remained stable as to most physical and chemical indexes and microbiological indexes showed good stability throughout the 28 days of storage according to Brazilian legislation standards to pathogenic microorganisms. In relation to the stability evaluation of chilled sheep loin, it was detected a high increase of counts for psychrotrophic anaerobic microorganisms, reaching around 107CFU g-1 sample at 14 days storage, but the pannelists did not detect significant sensory changes during all the period. It is concluded that the shelf life of sheep loin stored at 4°C, is at least, 28 days.

Palavras-chave : lamb; Longissimus dorsi; storage; shelf life; acceptance test.

        · resumo em Português     · texto em Português     · Português ( pdf )


Creative Commons License Todo o conteúdo deste periódico, exceto onde está identificado, está licenciado sob uma Licença Creative Commons