Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb
This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO2)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO2)), and vacuum skin packagin...
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| Veröffentlicht in: | Meat science 2025-03, Vol.221, p.109717, Article 109717 |
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| creator | Corlett, M.T. Gardner, G.E. Pethick, D.W. Jose, C.G. Kelman, K.R. Pannier, L. |
| description | This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO2)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO2)), and vacuum skin packaging (VSP) under different retail display times (3 or 8 days) on the sensory scores of lamb meat. Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (P |
| doi_str_mv | 10.1016/j.meatsci.2024.109717 |
| format | Article |
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Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO2) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. 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Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO2) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. 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Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO2) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (P < 0.05).</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>39608343</pmid><doi>10.1016/j.meatsci.2024.109717</doi><oa>free_for_read</oa></addata></record> |
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| ispartof | Meat science, 2025-03, Vol.221, p.109717, Article 109717 |
| issn | 0309-1740 1873-4138 1873-4138 |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Animals Carbon Dioxide - analysis Consumer Consumer Behavior Display Female Food Packaging - methods Food Quality Humans Male Muscle, Skeletal - chemistry Nitrogen - analysis Oxygen Red Meat - analysis Sensory Sheep, Domestic Sheepmeat Taste Tenderness, packaging Vacuum |
| title | Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb |
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