The effects of modified atmosphere packaging on goat kid meat quality

Abstract

Forty goat kid carcass ribs were used to determine the effects of three different package methods (air, vacuum and modified atmosphere packaging - (MAP -) 30: 30: 40 mixture of N-2: O-2:CO2) on meat carcasses which were held for 9 days in storage conditions (4 degrees C). Instrumental colour (L*a*b*), final pH, water holding capacity (WHC), water loss and sensorial odour and colour were recorded at 1, 3, 5, 7 and 9 days. L* value increased statistically during the experimental period in vacuum and MAP. Either the packaging method or storage time affected a* values, b* values increased statistically during the experimental period in MAP, whereas with air packaging these values increased on day 3 and thereafter that decreased. Final pH values were not affected by the method of packaging or storage time, while WHC and water loss showed an inverse evolution. MAP showed better values for odour and colour than vacuum and air packaging.