PHYSICAL, SENSORY AND MICROBIOLOGICAL CHARACTERISTICS OF LAMB RETAIL CUTS VACUUM PACKAGED IN HIGH OXYGEN-BARRIER FILM Academic Article

abstract

• Lamb chops and steaks from fresh (F) or vacuum packaged (VP) racks, loins and legs were packaged in polyvinyl chloride (PVC) film or vacuum packaged in high oxygenbarrier (HOB) film. Use of previously vacuum packaged (PVP) cuts did not affect overall appearance of rib or loin chops during subsequent retail display but HOB filmpackaged leg steaks from PVP cuts had lower overall appearance scores than did leg steaks from F cuts. Prior VP storage negatively affected flavor desirability and odor at the conclusion of retail display (4 days in PVC or 10 or 15 days in HOB film). Pseudomonas spp. were a dominant part of the microflora of PVCwrapped chops while L. cellobiosus was a dominant part of the microflora of HOBwrapped chops. Copyright 1983, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• HENRY, K. G., SAVELL, J. W., SMITH, G. C., EHLERS, J. G., & VANDERZANT, C.

citation count

• 6

complete list of authors

• HENRY, KG||SAVELL, JW||SMITH, GC||EHLERS, JG||VANDERZANT, C

publication date

• November 1983

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1983.tb05073.x

start page

• 1735

end page

• &

volume

• 48

issue

• 6

URL

• http://dx.doi.org/10.1111/j.1365-2621.1983.tb05073.x