Eficience evaluation of modified atmosphere technology on refrigerated meat lamb quality

• Grant number: 12/20660-2
• Support type: Regular Research Grants
• Duration: May 01, 2013 - September 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal researcher: Maria Teresa de Alvarenga Freire
• Grantee: Maria Teresa de Alvarenga Freire
• Home Institution: Faculdade de Zootecnia e Engenharia de Alimentos (FZEA). Universidade de São Paulo (USP). Pirassununga , SP, Brazil
• Assoc. researchers: Marco Antonio Trindade

Abstract

Modified atmosphere packaging technology intended to fresh meat has been adopted worldwide. This technology can offer better color stability for refrigerated fresh red meat, especially under high concentration of oxygen. High concentration of carbon dioxide provides better microbial stability, while promoting a brown color due to metmyoglobin formation, reducing the product acceptance by the consumer. In this sense, our research group has conducted scientific studies, by evaluating the effect of different packaging technologies on the refrigerated lamb meat quality, including vacuum, several gas combinations and active packaging. However, the success of longer shelf life associated to corresponding consumer acceptance still poses to researches a great challenge. Considering the current experience, reached by several projects supported by FPESP, this project proposes the continuation of our studies in order to contribute to lamb meat chain. For the project, individual lamb loins in polystyrene trays (Longissimus dorsi) will be placed into high barrier plastic bags. The lamb meat will be submitted to 5 different modified atmosphere conditions: A= vacuum (control); B= 15% O2 + 85% CO2, C: 30% O2 + 70% CO2; D= 45% O2 + 65% CO2; E= 60% O2 + 40% CO2. Storage will be at 1oC ± 1oC. Stability will be evaluated by microbial assays (psychrotrophic, coliforms at 45 ºC, coagulase positive staphylococci and Salmonella), physical and chemical analysis (thiobarbituric acid reactive substances [TBARS], objective color, pH, chemical composition, water loss from cooking [WLC] and shear force) and will be carried out weakly (0, 7, 14, 21 and 28 days) and sensorial analysis. (AU)

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

RODRIGUES, ISABELA; TRINDADE, MARCO ANTONIO; PALU, ANA FLAVIA; BALDIN, JULIANA CRISTINA; DE LIMA, CESAR GONCALVES; DE ALVARENGA FREIRE, MARIA TERESA. Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, v. 55, n. 9, p. 3547-3555, SEP 2018. Web of Science Citations: 0.