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| STAHLKE,Evelyn von Rosen; ROSSA,Luciane Silvia; SILVA,Giovana Maria; SOTOMAIOR,Cristina Santos; PEREIRA,Antônio Juglair; LUCIANO,Fernando Bittencourt; BORGES,Tâmara Duarte; MACEDO,Renata Ernlund Freitas de. |
| Abstract The shelf life extending effect of different modified atmospheres packages (MAP): vacuum (MAP-1), 69.6% N2 + 30% CO2 + 0.4% CO (MAP-2) and 70% O2 + 30% CO2 (MAP-3) on lamb meat at two slaughter ages (4 and 8-month-old) was assessed. pH decreased as slaughter age (SA) increased, and increased during longer storage time (ST), with no MAP effects. Lamb meat stored in MAP-1 and MAP-3 showed greater drip loss than that stored in MAP-2. Shear force was not influenced by SA and MAP treatments, but decreased during ST. Meat from 8-month-old lambs packaged in MAP-3 at longer ST resulted in lipid oxidation increase. MAP-2 enhanced color saturation and lamb meat redness, whereas MAP-3 showed lowest redness and chroma values, and highest aerobic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lamb; Lipid oxidation; Microbial growth; Storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200328 |
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