Efecto del método de aturdimiento con gas en la calidad microbiológica de la carne de cordero recental envasada en atmósfera modificada
- M.B. Linares Padierna 1
- R. Bórnez Sevilla 1
- H. Vergara Pérez 1
- 1 Departamento de Ciencia y Tecnología Agroforestal y Genética
- Luis Rodríguez Ruiz (coord.)
- Juan Antonio Olmedo Olmedo (coord.)
- Sara Olmedo de la Cruz (coord.)
- Luis Fernando de la Fuente Crespo (coord.)
- Ana Belén Martín Diana (coord.)
- María Cristina León Cofreces (coord.)
- Elena Ordás Alesanco (coord.)
- Mariano Herrera García (dir. congr.)
Publisher: Instituto Tecnológico Agrario de Castilla y León ; Junta de Castilla y León
ISBN: 978-84-938243-0-3
Year of publication: 2010
Pages: 426-430
Congress: Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC). Jornadas (35. 2010. Valladolid)
Type: Conference paper
Abstract
In this study was compared the effect of the gas stunning with CO2 (by combining two types of gasconcentrations and two times of exposure:G1: 80%CO2 90s; G2: 90% CO2 90s; G3: 90% CO2 60s; G4:80% CO2 60s) vs Electrical stunning (G5)] on the microbial quality of light lamb meat packed undermodified atmosphere packing systems by using two different types of gas mixtures (Type A:70%O2+30% CO2 and Type B: 69.3%N2 +30 CO2%+0.7%CO).In general not significant differences were observed in the meat microbial quality by effect of the typeof modified atmosphere nor the type of stunning. However the spoilage was increasing with the ageingtime but always the values were down the threshold limits values recommended