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CC BY V4.0, Open Access
Journal article
Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb
Meat science, Vol.221, 109717
2025
PMID: 39608343
Abstract
This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO2)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO2)), and vacuum skin packaging (VSP) under different retail display times (3 or 8 days) on the sensory scores of lamb meat. Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO2) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (P < 0.05).
Details
- Title
- Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb
- Authors/Creators
- M T Corlett - Murdoch UniversityG E Gardner - Murdoch University, Centre for Animal Production and HealthD W Pethick - Murdoch University, Food Futures InstituteC G Jose - Murdoch UniversityK R Kelman - Murdoch UniversityL Pannier - Murdoch University, Centre for Animal Production and Health
- Publication Details
- Meat science, Vol.221, 109717
- Publisher
- Elsevier Ltd. ; London
- Number of pages
- 7
- Grant note
- Cooperative Research Centre for Sheep Industry Innovation
The authors gratefully acknowledge the financial support of the Cooperative Research Centre for Sheep Industry Innovation and the 2018 Science and Innovation Awards for Young People in Agriculture, Fisheries and Forestry. Thank you to the Western Meat Packers Group for allowing the researchers to use their M.A.P. WA facility to package the meat samples. The authors also wish to thank the many people who assisted in the sample collection, measurements, consumer recruitment, and the participants of the questionnaires. The authors would also like to thank the market research company Tastepoint for conducting the consumer sensory sessions.
- Identifiers
- 991005719335407891
- Copyright
- © 2024 The Authors
- Murdoch Affiliation
- School of Agricultural Sciences; Centre for Animal Production and Health; Food Futures Institute
- Language
- English
- Resource Type
- Journal article
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- Citation topics
- 3 Agriculture, Environment & Ecology
- 3.51 Dairy & Animal Sciences
- 3.51.206 Meat Quality
- Web Of Science research areas
- Food Science & Technology
- ESI research areas
- Agricultural Sciences