The Quality of Modified Atmosphere Packaged Meat from Lambs Slaughtered at 50 and 100 Days of Age
| Autor: | Zaleska Bożena, Milewski Stanisław, Zenon Tański |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2012 |
| Předmět: |
lcsh:Animal biochemistry
Microbial contamination Lower energy Article Age Medicine Dry matter Food science lcsh:QP501-801 Total protein lcsh:SF1-1100 chemistry.chemical_classification Modified Atmosphere business.industry Fatty acid food and beverages chemistry Meat Quality Modified atmosphere Lamb Meat Animal Science and Zoology Intramuscular fat lcsh:Animal culture business Food Science Polyunsaturated fatty acid |
| Zdroj: | Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 3, Pp 428-434 (2012) Asian-Australasian Journal of Animal Sciences |
| ISSN: | 1976-5517 1011-2367 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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