title: Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems.
abstract: The aim of the present study was to evaluate the effect of different modified atmosphere packaging (MAP) systems (vacuum, 75% O2+25% CO2 and 100% CO2) on the stability of lamb loins stored at 1±1°C for 28 days. Microbiological (counts of aerobic and anaerobic psychrotrophic microorganisms, coliform at 45°C, coagulase-positive staphylococci and lactic acid bacteria and presence of Salmonella), physical and chemical (thiobarbituric acid reactive substances [TBARS], objective color, pH, water loss from cooking [WLC] and shear force), sensory (acceptance testing using a 9-point hedonic scale) and gas composition analyses were performed. Lamb meat remained stable with respect to the majority of the evaluated physical and chemical indexes and within the standards established by Brazilian legislation for pathogenic microorganisms throughout the storage period in all three packaging systems. However, with respect to psychrotrophic microorganisms, 100% CO2 packaging system provided increased stability despite presenting lower appearance preference.
authors.affiliation: Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, Av. Duque de Caxias Norte, 225, CEP 13.635-900 Pirassununga, SP, Brazil. Electronic address: rafaellapaseto@usp.br.
authors.forename: Rafaella de Paula Paseto
authors.initials: Rde P
authors.lastname: Fernandes
authors.forename: Maria Teresa de Alvarenga
authors.initials: MT
authors.lastname: Freire
authors.forename: Elisa Silva Maluf
authors.initials: ES
authors.lastname: de Paula
authors.forename: Ana Livea Sayuri
authors.initials: AL
authors.lastname: Kanashiro
authors.forename: Fernanda Antunes Pinto
authors.initials: FA
authors.lastname: Catunda
authors.forename: Alessandra Fernandes
authors.initials: AF
authors.lastname: Rosa
authors.forename: Júlio Cesar de Carvalho
authors.initials: JC
authors.lastname: Balieiro
authors.forename: Marco Antonio
authors.initials: MA
authors.lastname: Trindade
mesh_terms: D000328:Adult; D000818:Animals; D055598:Chemical Phenomena; D003080:Cold Temperature; D003296:Cooking; D005260:Female; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D061353:Food Storage / Q000379:methods*; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis* / Q000382:microbiology; D050296:Microbial Viability; D018482:Muscle, Skeletal / Q000737:chemistry; D012034:Refrigeration; D012475:Salmonella / Q000254:growth & development / Q000302:isolation & purification; D034561:Sheep, Domestic; D013210:Staphylococcus / Q000254:growth & development / Q000302:isolation & purification; D013649:Taste; D014618:Vacuum; D055815:Young Adult
keywords: Gas composition; Lamb; Sensory analysis; Stability; Vacuum packaging