Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2024-11-23 DOI:10.1016/j.meatsci.2024.109717

M.T. Corlett , G.E. Gardner , D.W. Pethick , C.G. Jose , K.R. Kelman , L. Pannier

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Abstract

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). 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).

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降低MAP中的氧浓度对羊肉的食用品质影响最小

本研究评估了在不同零售陈列时间（3天或8天）下，80%氧气和20%二氧化碳（MAP80）、40%氧气、20%二氧化碳和40%氮气（MAP40(20CO2)）、40%氧气、60%二氧化碳（MAP40(60CO2)）和真空皮包装（VSP）四种不同组合下，高氧修饰气氛包装（MAP）对羊肉感官评分的影响。未经训练的消费者对144只羔羊的腰长肌（腰部）和半膜肌（上部）进行了总体喜好，嫩度，多汁性和风味喜好的感官评分评估。总体而言，MAP40（20CO2）样品的感官评分高于MAP80 (P <；0.05)。而高二氧化碳MAP混合物MAP40（60CO2）得分与MAP80 (P >；0.05)。因此，MAP40（20CO2）将对饮食质量的不利影响降至最低，是广泛使用的MAP80的可行替代品。然而，VSP仍然获得最高的饮食质量评分(P <；0.05)。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.