title: Influence of packaging method and length of chilled storage on microflora, tenderness and colour stability of venison loins.
abstract: Sections of venison loins (LD) weighing approximately 300 g from 12 red deer (Cervus elaphus) were packaged using four packaging methods: (a) vacuum packaging, (b) CO(2) flushed using a nylon containment film (CO(2)-Nylon), (c) CO(2) flushed using an ultra-high barrier containment film (CO(2)-UHB), and (d) CO(2) flushed using an aluminium foil laminate containment film (CO(2)-Foil) and stored for 1, 6, 12 and 18 weeks at 0°C. Meat pH values were lower in all CO(2) flushed meat packages (P<0·05) than in vacuum packaged meat. Lactic acid bacteria and total anaerobic counts increased over storage time in all packages regardless of treatment up to values of log(10) 7·8 and 7·6 g(-1), respectively. Tenderness tended to increase as meat was stored for up to 18 weeks. Colour scores taken during simulated retail display indicated that colour deteriorated more rapidly when meat was stored for 12 and 18 weeks than for 1 and 6 weeks. Vacuum packaging and gas flushing (CO(2)-Foil) resulted in higher initial colour scores than venison packaged in the CO(2)-Nylon or CO(2)-UHB materials. Venison stored for 18 weeks also exhibited a higher proportion of packages containing off odours, lower flavour desirability and flavour intensity scores as well as higher off flavour scores than meat stored for shorter times. The implications of these effects are discussed. Although there were few significant differences in microbial growth and sensory characteristics due to packaging method or containment film, vacuum packaging appeared to be the most economic and produced meat of better colour stability.
authors: MAFTech, Invermay Agricultural Centre, Private Bag, Mosgiel, New Zealand.
authors: D L
authors: DL
authors: Seman
authors: K R
authors: KR
authors: Drew
authors: P A
authors: PA
authors: Clarken
authors: R P
authors: RP
authors: Littlejohn