title: Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality.
abstract: Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh® vacuum skin packaging (VSP), Darfresh® Bloom packaging (80% O2:20% CO2; Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O2:20% CO2; Hi-Ox-MAP) - and stored in simulated retail display for 5 or 10days and then subjected to consumer sensory and chemical analyses. Hi-Ox-MAP and Hi-Ox-DB samples had lower tenderness, flavor, juiciness and overall liking scores and higher TBARS values, compared to VSP. Hi-Ox-MAP samples deteriorated in juiciness and flavor between 5 and 10days. Hi-Ox-MAP LTL samples had a lower myofibrillar fragmentation index, consistent with reduced proteolysis, although desmin proteolysis and desmin and troponin-T cross-linking were not influenced by packaging. The LTL exhibited greater desmin degradation and reduced desmin cross-linking relative to the SM, supporting the higher tenderness scores in this muscle. Direct packaging of lamb into retail ready VSP may provide the sheepmeat industry with greater flexibility while increasing consumer satisfaction.
authors.affiliation: Commonwealth Scientific Industry Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW 2113, Australia. Electronic address: damian.frank@csiro.au.
authors.forename: Damian Conrad
authors.initials: DC
authors.lastname: Frank
authors.affiliation: University of New England, Armidale, NSW 2351, Australia.
authors.forename: Geert
authors.initials: G
authors.lastname: Geesink
authors.affiliation: University of New England, Armidale, NSW 2351, Australia.
authors.forename: Tharcilla I R C
authors.initials: TIRC
authors.lastname: Alvarenga
authors.affiliation: Merringanee, Murrurundi, NSW, 2388, Australia.
authors.forename: Rod
authors.initials: R
authors.lastname: Polkinghorne
authors.affiliation: Commonwealth Scientific Industry Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW 2113, Australia.
authors.forename: Janet
authors.initials: J
authors.lastname: Stark
authors.affiliation: Meat & Livestock Australia (MLA), Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia.
authors.forename: Michael
authors.initials: M
authors.lastname: Lee
authors.affiliation: Faculty of Veterinary and Agricultural Science, University of Melbourne, Royal Parade, Parkville, Vic. 3010, Australia.
authors.forename: Robyn
authors.initials: R
authors.lastname: Warner
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D003116:Color; D003258:Consumer Behavior; D018857:Food Packaging; D063427:Food Quality; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D009124:Muscle Proteins / Q000737:chemistry; D018482:Muscle, Skeletal / Q000737:chemistry; D009210:Myofibrils / Q000737:chemistry; D010100:Oxygen / Q000032:analysis*; D000069466:Red Meat; D034561:Sheep, Domestic; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis; D014618:Vacuum; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D000596:Amino Acids; D009124:Muscle Proteins; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D010100:Oxygen
keywords: Consumer; Lamb; MAP; Proteolysis; TBARS; Tenderness; Vacuum skin packaging