Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems

The aim of the present study was to evaluate the effect of different modified atmosphere packaging (MAP) systems (vacuum, 75% O2+25% CO2 and 100% CO2) on the stability of lamb loins stored at 1±1°C for 28days. Microbiological (counts of aerobic and anaerobic psychrotrophic microorganisms, coliform at 45°C, coagulase-positive staphylococci and lactic acid bacteria and presence of Salmonella), physical and chemical (thiobarbituric acid reactive substances [TBARS], objective color, pH, water loss from cooking [WLC] and shear force), sensory (acceptance testing using a 9-point hedonic scale) and gas composition analyses were performed. Lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, with respect to psychrotrophic microorganisms, 100% CO2 packaging system provided increased stability despite presenting lower appearance preference. •Atmosphere packaging (MAP) systems (vacuum, 75% O2+25% CO2 and 100% CO2)•Microbiological, physical and chemical, sensory and gas composition analyses•Good physical and chemical stability of the lamb meat in three packaging systems•100% CO2 showed greater microbial inhibition.•100% CO2 provided increased stability despite presenting a lower sensory preference.