The quality of modified atmosphere packaged meat from lambs slaughtered at 50 and 100 days of age

Zenon Tański, Milewski Stanisław, Zaleska Bozena

Research output: Contribution to journalJournal Articlepeer-review

6 Citations (Scopus)

Abstract

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity (p≤0.01). Meat from younger lambs was marked by a better water-holding capacity (p≤0.05), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.
Original languageEnglish
Pages (from-to)428-434
Number of pages7
JournalAsian-Australasian Journal of Animal Sciences
Volume25
Issue number3
DOIs
Publication statusPublished - Mar 2012
Externally publishedYes

Keywords

  • Age
  • Lamb meat
  • Meat quality
  • Modified atmosphere

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