Vacuum Packaging Versus Modified Atmosphere Packaging of Lamb Loins

Lamb loins were allocated (30 loins/treatment) to three packaging treatments: (a) vacuum-packaged, (b) vacuum-packaged followed immediately by injection of a 20% CO₂:80% N₂ atmosphere, and (c) vacuum-packaged followed immediately by injection of a 40% CO₂:60% N₂ atmosphere. Loins in each packaging treatment were then assigned (6 loins/period) to one of five storage periods--0, 7, 14, 21 or 28 d. During storage, the CO₂ concentration increased in vacuum packages (initial vs. 21 d) and decreased in modified atmosphere packages (initial vs. 7 or 28 d); O₂ concentration was higher in vacuum packages than in modified atmosphere packages at every storage period. Vacuum packaging was superior to modified atmosphere packaging for maintaining desirable appearance of wholesale loins, particularly if the atmosphere contained a high CO₂ concentration. Appearance of retail chops was not substantively affected by the method used to package (vacuum vs. modified atmosphere) the wholesale loin from which they originated. Palatability of cooked chops was not affected by packaging method in 28 or 30 comparisons among product from loins that had been stored for 0 to 28 d before organoleptic testing.