Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5543303 | Meat Science | 2017 | 7 Pages |
Abstract
The aim of this study was to evaluate the effect of superchilled storage at â 1° on the shelf life of lamb slices packaged in an O2 enriched (40% O2/30% CO2/30% Ar) or in an anaerobic atmosphere (vacuum skin packaging). Physicochemical, microbial and sensory analyses were performed. The effect of superchilled storage on lamb stability differed depending on the atmosphere surrounding the product. Superchilled (â 1 °C) slices of lamb showed lower microbial counts than those refrigerated at 4 °C in both packaging conditions. Moreover, meat stored at â 1 °C had a higher colour stability under vacuum. Superchilled storage combined with an O2 enriched atmosphere increased the rate of lipid oxidation, which reduced the shelf life reached by refrigerating at 4 °C. Vacuum skin packaging strongly inhibited lipid oxidation independently of storage temperature. Thus, superchilled storage extended the shelf life at least twice compared to storage at 4 °C under anaerobic conditions while it was disadvantageous when an O2 enriched atmosphere was used.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
M. Bellés, V. Alonso, P. Roncalés, J.A. Beltrán,