The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

文献类型： 外文期刊

第一作者： Zhao, Yingxin

作者： Zhao, Yingxin;Chen, Li;Wang, Zhenyu;Li, Xin;Zhang, Dequan;Hou, Chengli;Bruce, Heather L.;Roy, Bimol C.;Yang, Wei

作者机构：

关键词： vacuum packaging; packaging time; hot-boned; cold shortening; lamb quality

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：3.135； 五年影响因子：3.158 ）

ISSN： 2636-0772

年卷期： 2022 年 42 卷 5 期

页码：

收录情况： SCI

摘要： To evaluate the effects of early postmortem vacuum packaging (VP) on meat quality during postmortem chilled storage, hot-boned lamb was vacuum-packaged at 1, 6, 12, 24, and 48 h postmortem and stored around 2celcius until 168 h postmortem, with lamb packaged in plastic wrap as the control (aerobic packaging). Intramuscular pH decline was delayed when lamb was vacuum packaged at 1, 6, and 12 h postmortem (p<0.05). The lamb vacuum-packaged at 1 h postmortem (VP-1h group) had significantly lower shear force values and purge losses accompanied by lower free thiol group values than other treatments during postmortem storage and was also higher in extractable calpain-1 activity by 6 h postmortem (p<0.05). Free thiol group concentrations were significantly higher after VP at 6 and 12 h postmortem (p<0.05). Packaging lamb under vacuum very early postmortem produced the lowest shear force and purge loss, likely by slowing heat loss and muscle temperature decline, implying that lamb quality is improved by VP when applied very early postmortem. This was at the expense of protein oxidation, which was unrelated to other meat quality measurements, most likely because potential contracture during hot boning confounded its impact. Further research is required to understand the implications of the interaction between protein oxidation, VP, and hot boning on the acceptability of lamb.

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