Effects of different modified atmosphere packages on oxidation and myofibril fragment index on goat kid meat

Abstract

80 goat kid ribcages were used to determine the effects of four different packaging methods (atmospheric air, vacuum, modified atmosphere –MAP1- 30:30:40 mixture of N2:O2:CO2 and – MAP2- 10:70:20 mixture of N2:O2:CO2) on meat quality which were held for 7 d in storage conditions (4ºC). Oxidation (TBA) and myofibril fragment index (MFI) were recorded at 1, 3, 5 and 7 days. Two experiments were performed. In the first experiment three packaging methods were used (atmospheric air, vacuum and modified atmosphere –MAP1- 30:30:40 mixture of N2:O2:CO2). No effects of packaging method were observed on TBA and MFI. TBA at day 3 was statistically lower than at day 1, 5 and 7. Storage time did not affect MFI values. In the second experiment three packaging methods were used (atmospheric air, vacuum and modified atmosphere MAP2- 10:70:20 mixture of N2:O2:CO2). No effects of packaging method were observed on TBA and MFI. TBA at day 3 was statistically lower than at day 1, 5 and 7. Storage time did not affect MFI values.