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Effect of different gas stunning methods on Manchega suckling lamb meat packed under different modified atmospheres

Bórnez, R., Linares, M.B., Vergara, H.
Meat science 2010 v.84 no.4 pp. 727-734
lambs, lamb meat, sheep breeds, suckling, males, slaughter, carbon dioxide, pH, electrical treatment, meat quality, color, water holding capacity, drip loss, cooking quality, shear stress, modified atmosphere packaging, food packaging, nitrogen, oxygen
Forty-nine Manchega breed male suckling lambs were used in this experiment. The effect of CO₂ concentration and exposure time at stunning [80% CO₂ for 90s (G1); 90% CO₂ for 90s (G2); 90% CO₂ for 60s (G3); 80% CO₂ for 60s (G4)] plus an electrically stunned control group (G5) was assessed for pH, colour (L ∗, a ∗, b ∗, C ∗ and h ∗), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and shear force (SF) in samples packed under two different types of modified atmospheres (MA: MA A: 70%O₂ +30%CO₂; MA B: 69.3%N₂ +30%CO₂ +0.7%CO) at 7, 14 and 21d post-packaging. The lowest pH was found in G4 and in G5. The highest WHC and the lowest CL were found in G2 and G3 groups (P <0.05). Modified atmospheres did not affect on pH, WHC, CL and DL, although a significant effect (P <0.001) on colour was found at all the analysis times. Both the type of stunning and the modified atmosphere affected SF values.