Mountain states lamb project

Abstract

Limited work on lamb primals has been published and in particular, information on the effect of different packaging atmospheres on the microbial flora and shelf life has not been previously reported (Sheridan et al., 1997). Therefore, the aim of this study is to further understand the effects of a treatment on vacuum packaged lamb primals and the resulting limitation of shelf life and microbial growth. All vacuum packaged products (leg, loin, rack, and ground lamb) were stored at 5°C for up to 60 days. Each sample surface was then measured with the HUNTERLAB, three replicate measured and was then reported as average colorimetric values (AMSA, 2012). Visual assessment of lean color was performed by a 6-member trained panel using American Meat Science Association (2012) Meat Color Measurement Guidelines. Bacterial numbers were estimated from plates surface inoculated with 1 ml of the meat solution. During the study there was no significance found in the visual color before and after package sacrifice for any of the products. In ground lamb products, shelf-life was improved because of lower microbial counts.