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Effect of modified atmosphere packaging on structural and physical changes in buffalo meat
A Sekar1, K Dushyanthan, K T Radhakrishnan
1Department of Meat Science and Technology, Madras Veterinary College, Chennai 600 007, India.
Meat Science
|November 9, 2011
Summary
Modified atmosphere packaging (MAP) and vacuum packaging enhance buffalo meat quality. Vacuum packaging improves ageing, while MAP maintains desirable color and reduces drip loss, ensuring acceptability for up to 14 days.
Area of Science:
- Food Science
- Meat Science
- Packaging Technology
Background:
- Buffalo meat quality is crucial for consumer acceptance.
- Effective packaging methods are essential for extending meat shelf life and maintaining quality.
Purpose of the Study:
- To evaluate the impact of modified atmosphere packaging (MAP) and vacuum packaging on buffalo meat quality.
- To assess structural and physical parameters of buffalo meat under different packaging conditions.
Main Methods:
- Buffalo meat was packaged under aerobic, vacuum, and modified atmosphere (80% O2 + 20% CO2) conditions.
- Samples were stored at 4±1°C for up to 21 days.
- Structural parameters (fibre diameter, sarcomere length, myofibrillar fragmentation index) and physical parameters (pH, drip loss, color) were analyzed.
Main Results:
- Vacuum packaging resulted in lower fibre diameter and myofibrillar fragmentation index, and higher sarcomere length, suggesting enhanced ageing.
- Modified atmosphere packaging led to reduced drip loss and desirable color scores.
- Both MAP and vacuum-packed buffalo meat remained acceptable for 14 days at 4±1°C.
Conclusions:
- Vacuum packaging positively influences the ageing process of buffalo meat.
- Modified atmosphere packaging is effective in preserving buffalo meat's physical attributes, including color and moisture retention.
- MAP and vacuum packaging extend the acceptable shelf life of buffalo meat under refrigeration.
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