AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.
Meat Sci. 2012 Apr;90(4):962-6. doi: 10.1016/j.meatsci.2011.11.040. Epub 2011 Dec 7.
The objective of this study was to determine the impact of lamb age and packaging types on meat quality. Paired loins (M. longissimus dorsi) were obtained from 36 carcasses that included 4-month-old (New season; NS) and 11-month-old lambs (Old season; OS). The loins were vacuum-stored for eight weeks at -1.5°C. After storage, the loins were cut into subsamples and were randomly assigned to either high-oxygen modified atmosphere packaging (HiOx-MAP) or PVC-overwrapping for further display for 8 days. No differences between the age classes in shear force and drip loss were found (P>0.05). OS loins had significantly higher myoglobin and redness compared with NS loins. HiOx-MAP initially induced a more intense red colour compared with PVC (P<0.05), but resulted in severe discolouration at the end of display regardless of the age class. This observation suggests that the retail packaging type is the dominant factor over the age on lamb colour stability.
本研究旨在确定羔羊年龄和包装类型对肉质的影响。从 36 个胴体中获得了成对的腰肉（背最长肌），包括 4 月龄（新季节；NS）和 11 月龄（老季节；OS）的羔羊。腰肉在-1.5°C 下真空储存 8 周。储存后，将腰肉切成小份，并随机分配到高氧改良气氛包装（HiOx-MAP）或 PVC 覆盖包装中，进一步展示 8 天。在剪切力和滴水损失方面，年龄组之间没有差异（P>0.05）。OS 腰肉的肌红蛋白和红色度明显高于 NS 腰肉。与 PVC 相比，HiOx-MAP 最初诱导出更强烈的红色（P<0.05），但无论年龄组如何，在展示结束时都会导致严重的变色。这一观察结果表明，零售包装类型是影响羔羊颜色稳定性的主导因素，而年龄的影响较小。
