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Meat Sci

Title:		Impact of high oxygen and vacuum retail ready packaging formats on lamb loin and topside eating quality
Author(s):		Frank DC; Geesink G; Alvarenga T; Polkinghorne R; Stark J; Lee M; Warner R;
Address:		"Commonwealth Scientific Industry Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW 2113, Australia. Electronic address: damian.frank@csiro.au. University of New England, Armidale, NSW 2351, Australia. Merringanee, Murrurundi, NSW, 2388, Australia. Commonwealth Scientific Industry Research Organisation (CSIRO), 11 Julius Ave, North Ryde, NSW 2113, Australia. Meat & Livestock Australia (MLA), Level 1, 40 Mount Street, North Sydney, NSW 2060, Australia. Faculty of Veterinary and Agricultural Science, University of Melbourne, Royal Parade, Parkville, Vic. 3010, Australia"
Journal Title:		Meat Sci
Year:		2017
Volume:		20160923
Issue:
Page Number:		126 - 133
DOI:		10.1016/j.meatsci.2016.09.010
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"Lamb steaks from semimembranosus (SM) and longissimus thoracis et lumborum (LTL) muscles were allocated to three different packaging treatments - Darfresh(R) vacuum skin packaging (VSP), Darfresh(R) Bloom packaging (80% O(2):20% CO(2); Hi-Ox-DB) or high oxygen modified atmosphere packaging (80% O(2):20% CO(2); 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"
Keywords:		"Amino Acids/analysis Animals Color Consumer Behavior *Food Packaging *Food Quality Food Storage Hydrogen-Ion Concentration Muscle Proteins/chemistry Muscle, Skeletal/chemistry Myofibrils/chemistry Oxygen/*analysis *Red Meat Sheep, Domestic Taste Thiobarbi;"
Notes:		"MedlineFrank, Damian Conrad Geesink, Geert Alvarenga, Tharcilla I R C Polkinghorne, Rod Stark, Janet Lee, Michael Warner, Robyn eng England 2016/10/07 Meat Sci. 2017 Jan; 123:126-133. doi: 10.1016/j.meatsci.2016.09.010. Epub 2016 Sep 23"