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首页> 外文期刊>Meat Science >Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins
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Effect of lamb age and retail packaging types on the quality of long-term chilled lamb loins

机译：羔羊龄和零售包装类型对长期冷藏羔羊肉质量的影响

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The objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS). The loins were vacuum-stored for eight weeks at-1.5 ℃. After storage, the loins were cut into subsamples and were randomly assigned to either high-oxygen modified atmosphere packaging (HiO_x-MAP) or PVC-overwrapping for further display for 8 days. No differences between the age classes in shear force and drip loss were found (P> 0.05). OS loins had significantly higher myoglobin and redness compared with NS loins. HiOx-MAP initially induced a more intense red colour compared with PVC (P< 0.05), but resulted in severe discolouration at the end of display regardless of the age class. This observation suggests that the retail packaging type is the dominant factor over the age on lamb colour stability.
机译：这项研究的目的是确定羔羊年龄和包装类型对肉品质的影响。成对的腰肉（M. longissimus dorsi）是从36个屠体中获得的，其中包括4个月大的羔羊（新季节； NS）和11个月大的羔羊肉（Old季节； OS）。里脊在-1.5℃下真空储存八周。储存后，将里脊肉切成子样本，并随机分配到高氧气调包装（HiO_x-MAP）或PVC包裹包装中，进一步展示8天。在剪切力和滴水损失的年龄类别之间没有发现差异（P> 0.05）。与NS腰肉相比，OS腰肉的肌红蛋白和发红明显更高。与PVC相比，HiOx-MAP最初会引发更强烈的红色（P <0.05），但无论年龄大小，在展示结束时都会导致严重的变色。该观察结果表明，零售包装类型是影响羔羊颜色稳定性的主要因素。

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