Effects of gas composition in modified atmosphere packaging on the meat quality of Spanish Manchega lamb

Journal of the Science of Food and Agriculture

Volumn 81, Issue 14, 2001, Pages 1353-1357

  Vergara, Herminia ^a   Gallego, Laureano ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Aging; Lamb; Meat quality; Modified atmospheres

Indexed keywords

ATMOSPHERE; BREED; CARBON DIOXIDE; CHEMICAL AND PHYSICAL PROPERTIES; CONCENTRATION (PARAMETERS); FOOD PACKAGING; FOOD QUALITY; MEAT; SHEEP; SPAIN;

FOOD PROCESSING;

EID: 0034778824     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.953     Document Type: Article

References (23)

1. Small ruminant production systems and factors affecting lamb meat quality
2. Modified atmosphere packaging of muscle foods: Technology, shelf-life and safety aspects
3. Development in modified-atmosphere packaging and related technologies
4. Extending the storage life of raw chilled meats
5. Influence of sex and slaughter weight on carcass and meat quality in light and medium weight lambs produced in intensive systems
6. Calidad organoléptica de la carne
7. Effect of electrical stunning on meat quality of lamb
8. Aerobic metabolism of Brochotthrix thermosphacta on meat surfaces and in laboratory media
9. Carbohydrate metabolism in lactic acid bacteria
10. Controlled atmosphere packaging of chilled meat
11. 2
12. Shelf life of fresh meat
13. Effect of residual oxygen on the colour, odour and taste of carbon dioxide-packaged beef, lamb and pork during short term storage at chill temperatures
14. Physical characteristics of lamb primal cuts packaged under vacuum or modified atmospheres
15. Acceleration of postmortem tenderization in lamb and Brahman-cross beef carcasses through infusion of calcium chloride
16. The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life of lamb chops
17. Changes in lamb meat tenderness as affected by postmortem biochemical modifications in myofibrillar protein
18. Hot-boning, elevated temperature conditioning, and vacuum packaged ageing influences on lamb cooking losses and palatability
19. The retail display life of steaks prepared from chill stored vacuum and carbon dioxide packed sub-primal beef cuts