Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres.
Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO(2) concentration and exposure time at stunning [80% CO(2) for 90 s (G1); 90% CO(2) for 90 s (G2); 90% CO(2) for 60 s (G3); 80% CO(2) for 60 s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L(*), a(*), b(*), C(*) and h(*)), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O(2)+30%CO(2); MA B: 69.3%N(2)+30%CO(2)+0.7%CO) at 7, 14 and 21 d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P<0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P<0.001) on colour was found at all the analysis times. Both the type of stunning and the modified atmosphere affected SF values.
Bórnez
R
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Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos, 02071 Albacete, Spain.
Linares
M B
MB
Vergara
H
H
D000003:Abattoirs; D000818:Animals; D000833:Animals, Suckling; D001272:Atmosphere; D002245:Carbon Dioxide; D004580:Electronarcosis; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D008297:Male; D008460:Meat / Q000592:standards*; D012756:Sheep
D002245:Carbon Dioxide