Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality

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• 作者：Damian Conrad Frank^a ; ^{damian.frank@csiro.au} ; Geert Geesink^b ; Tharcilla I.R.C. Alvarenga^b ; Rod Polkinghorne^d ; Janet Stark^a ; Michael Lee^c ; Robyn Warner^e
• 关键词：Lamb ; Consumer ; MAP ; Proteolysis ; TBARS ; Vacuum skin packaging ; Tenderness
• 刊名：Meat Science
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：123
• 期：Complete
• 页码：126-133
• 全文大小：401 K
• 卷排序：123

文摘

Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments — Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O2:20% CO2; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O2:20% CO2; Hi-Ox-MAP) — and stored in simulated retail display for 5 or 10 days and then subjected to consumer sensory and chemical analyses. Hi-Ox-MAP and Hi-Ox-DB samples had lower tenderness, flavor, juiciness and overall liking scores and higher TBARS values, compared to VSP. Hi-Ox-MAP samples deteriorated in juiciness and flavor between 5 and 10 days. Hi-Ox-MAP LTL samples had a lower myofibrillar fragmentation index, consistent with reduced proteolysis, although desmin proteolysis and desmin and troponin-T cross-linking were not influenced by packaging. The LTL exhibited greater desmin degradation and reduced desmin cross-linking relative to the SM, supporting the higher tenderness scores in this muscle. Direct packaging of lamb into retail ready VSP may provide the sheepmeat industry with greater flexibility while increasing consumer satisfaction.