The effects of modified atmosphere packaging (MAP) and slaughter age on the quality of lamb meat during storage

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Abstract To extend the shelf life of the fresh lamb meat, six Modified Atmosphere Packaging (MAP) formulations - CT1 [6 months + vacuum packaging (MAP-1)], CT2 [6 months + MAP-2 (69.6% N 2 + 30% CO 2 + 0.4% CO], CT3 [6 months + MAP-3 (70% O 2 + 30% CO 2 )], CT4 [8 months + MAP-1], CT5 [8 months + MAP-2 (69.6% N 2 + 30% CO 2 + 0.4% CO)], and CT6 [8 months + MAP-3 (70% O 2 + 30% CO 2 )] - were designated for two different slaughter age groups (6 and 8 months). Quality parameters of the meat during storage (4–5 °C) were analysed, including pH, drip loss, shear force, lipid oxidation process, colour, and microbial characteristics, which were assessed at 3, 6, 9, 12, 15, 18, and 21 days of storage. The results indicated that slaughtering at 8 months of age and storing under MAP with 30% O 2 + 70% CO 2 could extend the storage time of lamb meat up to 21 days. CO packaging proved more suitable for preserving colour stability and overall quality.

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