Effect of protective atmosphere on color of goose meat

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which was indicated by a lower a* parameter. Consumers reject meat with high contents of MMb. (Van den Oord and Wesdorp, 1971; Renerre and Mazu-.
Effect of protective atmosphere on color of goose meat A. Orkusz,1 J. Wołoszyn, G. Haraf, and A. Okruszek Wrocław University of Economics, Faculty of Economics and Engineering, Department of Animal Food Technology, Komandorska Street 118/120,53-345 Wroclaw, Poland ABSTRACT The objective of the work was to characterize the color of the of the goose breast meat packaged in protective atmosphere and stored in the refrigerated conditions. The aim was realized by determination of total heme pigment concentration; relative concentration of myoglobin, oxymyoglobin, and metmyoglobin; parameters of color L* (lightness), a* (redness), and b* (yellowness); and sensory evaluation of the surface color. The experimental material was White Kołuda goose boneless breast meat with the skin from industrial slaughter. The following 2 protective atmospheres were used in the study: vacuum and modified atmosphere (MA) consisting of 80% O2 and 20% CO2. The muscles packed in protective atmosphere were examined on d 4, 7, 11, and 14 of storage. A control sample was goose breast meat stored in air and tested after 24 h after slaughter. The total pigment concentration decreased gradually within 14 d of storage for samples

packed in 2 types of atmospheres. The increase in relative concentration of metmyoglobin and the decrease in oxymyoglobin relative concentration in total heme pigments in the meat stored in MA was noticed. However, in all times of storage, the relative concentration of the 3 samples of myoglobin forms stored in vacuum was unchanged. The color parameters (L*, a*, b*) did not change for 14 d of storage in the muscles packed in vacuum. One can state a decrease of the value of the color parameter a* as well as an increase of the value of the color parameter b* in the samples packed in MA. From d 11 to 14 of storage, goose meat packed under MA had lower sensory evaluation intensity of color than muscles under vacuum. The obtained data indicated that the surface color of goose breast meat packed in MA (consisting of 80% O2, 20% CO2) or vacuum packed was maintained for 11 and 14 d, respectively.

Key words: goose, breast muscle, color, modified atmosphere, vacuum 2013 Poultry Science 92:2188–2194 http://dx.doi.org/10.3382/ps.2012-02913

INTRODUCTION Between 1990 and 2010, world waterfowl meat production increased from 1.9 to 6.4 million tons or by 239%, and production volume of goose meat increased faster than that of duck meat (Windhorst, 2011). Geese have been slaughtered seasonally in Poland from June until the beginning of December (Rosiński, 2002). The main European geese producers are Poland, France, and Hungary. Poland and Hungary are the biggest goose meat exporters to Western European countries, mainly to Germany, where goose is a traditional dish on St. Martin’s Day and Christmas Eve (Rosiński, 2002). The main species used to produce goose meat in Poland (90%) is White Kołuda goose (Biesiada-Drzazga et al., 2011). The meat quality is determined by many factors, one of which is color. Color is a very important factor that often determines whether the consumer will purchase ©2013 Poultry Science Association Inc. Received November 14, 2012. Accepted May 13, 2013. 1 Corresponding author: [email protected]

the product or not. Lynch et al. (1986) reported that 74% of consumers indicated that color was important in product purchase decisions; consumers associated bright red color with meat freshness. Variation in meat color is dependent on many intrinsic (sex, age of animal, muscle type, pH of meat) and extrinsic (temperature, packaging, O2 availability, type of microorganisms) factors (Bekhit and Faustman, 2005). The color of meat depends, among others, on such factors as concentration and chemical state of pigments and physical structure of meat (Millar et al., 1996; McMillin et al., 1999; Renerre, 1999). The main pigment responsible for the characteristic color of fresh meat is myoglobin. Three myoglobin forms are as follows: bright red oxymyoglobin (MbO2), purple red myoglobin (Mb), and brown metmyoglobin (MMb), and ratios are dependent on the partial pressure of oxygen in the atmosphere (Faustman and Phillips, 2001). According to Jeremiah (2001) and Lindahl (2011), oxygen partial pressure above that which is present in air (atmospheric O2 is 21%) has been observed to retard MMb formation and preserve MbO2 and redness. On the other hand, vacuum packaging provides a stable purple color of myoglobin for a

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long time if residual oxygen is avoided in the package (Gill, 1992; Jeremiah, 2001). An interest in modified atmosphere (MA) packaging of meat is very large. In the past as well as now, many researchers carried out a comprehensive study on changes occurring in raw meat stored in MA. A great deal of research has been aimed at addressing the influence of the composition of atmosphere on shelf life and quality of packaged meat. Such research was mainly concerned with the following types of meat: beef, pork, chicken, and turkey. Not many studies have focused on the possibility of MA use to extend the shelf life of refrigerated goose cuts. There are no adequate data on the influence of MA packaging on the color of goose breast meat. Krala (1985) studied controlled atmosphere (CA) use to extend the shelf life of refrigerated goose cuts. Goose breast meat was stored in CA with the following composition: A) 40% CO2 + 60% N2; B) 80% CO2 + 20% N2; C) 100% CO2. The most useful in extension of shelf life of refrigerated goose meat was CA consisting of CO2 alone. On the basis of the results of an organoleptic assessment of raw muscles (surface and tissue color, odor, texture), the author demonstrated that the time of storage limit of samples in this atmosphere was at least 21 d. An interesting effect of CA was a lighter color of muscular tissue, with respect to the meat color at the beginning of the experiment. Treatment B and C atmospheres also caused lightening of the meat surface. The author also demonstrated that all CO2 concentrations, apart from influencing the surface of meat, also inhibit the speed of unfavorable proteolytic changes occurring within muscular tissue. Taking into account the importance of the problem, the following investigation was conducted. The objective of the work was to characterize the color of the goose breast meat packaged in protective atmosphere: vacuum and MA consisting of 80% O2, 20% CO2 and stored in the refrigerated conditions. The aim was realized by the determination of coloring substances in meat, sensory evaluation of the color intensity, and color parameters such as lightness (L*), redness (a*), and yellowness (b*). The research will enable expansion and verification of the current knowledge about the influence of protective atmosphere on the properties of refrigerated goose meat. This will broaden the knowledge about the influence of carbon dioxide and oxygen on oxidation changes of main heme pigments of goose meat in comparison with other kinds of meat.

MATERIALS AND METHODS Meat Preparation Two packaging methods and 4 periods of storage (4, 7, 11, 14 d) were studied. The experimental material covered the breast (pectoralis major) meat portions (with skin and without bones, average mass ± 0.5 kg)

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deboned 24 h after slaughter from the 17-wk-old industrially slaughtered White Kołuda female goose. The samples were chosen randomly, directly at the processing line, and were packaged on site using the Multivac packaging machine type R-230 (Multivac, Wolfertschwenden, Germany) in vacuum (99% vacuum is equal to 1.3 KPa) or MA consisting of 80% O2, 20% CO2 in polyamide/polyethylene film (permeability: O2 = 25 cm3/m2∙24 h∙0.1 Mpa; CO2 = 85 cm3/m2∙24 h∙0.1 Mpa; N2 = 7 cm3/m2∙24 h∙0.1 Mpa; moisture vapor 0.05) in Mb content between the kind of atmosphere. The decrease (P ≤ 0.05) of Mb, in relation to values denoted in unpacked samples, was noticed in d 11 and 14, respectively, in muscles packed in MA and in vacuum (Table 2). The storage time and the kind of protective atmosphere had an influence (P ≤ 0.05) on the concentration of MbO2 and MMb in goose meat. The concentration of MbO2 in the meat decreased gradually within 14 d of storage. The decrease (P ≤ 0.05) of MbO2 in muscles packed in vacuum and MA was noticed, respectively, on d 4 and 7, in relation to values denoted in unpacked samples. The MbO2 content after 24 h amounted to 1.51 mg/g. At d 14 of storage, the concentration of MbO2 for samples packed in MA and in vacuum was, respectively, 0.587 and 1.162 mg/g (Table 2). The effect (P ≤ 0.05) of packaging atmosphere on the concentration of MbO2 was noticed on d 4 of storage in the investigated muscles. An increase (P ≤ 0.05) in MMb content was noticed gradually within 14 d of storage for samples packed in MA (Table 2). The differences (P ≤ 0.05) in MMb between these 2 types of packaging were noticed on d 7 of storage. The concentration of metmyoglobin in muscles

(CIE, 1986), using the chromameter Minolta type CR 310 (Minolta Camera Co. Ltd., Osaka, Japan) with illuminant D65 and 50 mm viewing port. The chromameter was standardized with a white plate (Y = 93.50; x = 0.3114; y = 0.3190). The color of the goose meat was measured 30 min after opening the packaging. Results were expressed as L*, a*, and b* and were recorded from the average of 5 random reading on the medial side of each muscle.

Sensory Evaluation The sensory assessment of color intensity of goose meat was carried out at the sensory laboratory with all requirements according to the international standard (ISO, 1988). The color was evaluated on the medial side of the muscle. Seven trained assessors participated in sensory evaluation using the 6-point scale, where 1 point is the lowest and 6 points is the highest evaluation (Table 1). The intensity of color was expressed in conventional units (CU; Stone et al., 1974, 1980).

Statistical Analysis The data were analyzed as a completely randomized design model. The data were subjected to variance analysis to determine the effect of packaging atmosphere and storage time on each variable. The analysis was performed by ANOVA one-way analysis, using Statistica software program, version 9.0 (2009, StatSoft Inc., Tulsa, OK). Tukey’s multiple range test was used

Table 2. Mean values (±SE) of total heme pigments (TP), myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) concentration (mg/1 g of tissue) in goose meat packed in different atmospheres and stored at 1°C for up to 14 d Storage time1 (d) Item

Treatment

TP   Mb   MbO2   MMb  

Modified Vacuum Modified Vacuum Modified Vacuum Modified Vacuum

a–dMeans

atmosphere atmosphere atmosphere atmosphere

0 2.65a 2.65a 0.657a 0.657a 1.510a 1.510a 0.480a 0.480

± ± ± ± ± ± ± ±

4 0.05 0.05 0.01 0.01 0.03 0.03 0.008 0.008

2.60b,x 2.23a,y 0.639a 0.555ab 1.502a,x 1.249b,y 0.457a 0.426

± ± ± ± ± ± ± ±

7 0.04 0.04 0.02 0.01 0.02 0.01 0.01 0.009

2.45b 2.23b 0.635a 0.553ab 1.161b 1.238b 0.654b,x 0.439y

± ± ± ± ± ± ± ±

11 0.03 0.04 0.02 0.02 0.02 0.03 0.01 0.009

1.95c ± 2.12b ± 0.487b ± 0.534ab ± 0.782c,x ± 1.164b,y ± 0.681b,x ± 0.422y ±

with different letters in the same row differ at P ≤ 0.05 in view of the time of storage. with different letters in the same column differ at P ≤ 0.05 in view of the packaging atmosphere. 1The data are average values of 50 tests for storage time 0; 25 tests for storage time of 4, 7, 11, and 14 d. x,yMeans

14 0.03 0.05 0.008 0.01 0.01 0.03 0.01 0.009

1.66d,x 2.06b,y 0.405b 0.510b 0.587d,x 1.162b,y 0.667b,x 0.388y

± ± ± ± ± ± ± ±

0.05 0.06 0.01 0.02 0.01 0.02 0.01 0.008

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Table 3. Mean values (±SE) of relative concentration (%) of myoglobin (Mb), oxymyoglobin (MbO2), and metmyoglobin (MMb) in the goose meat packed in different atmospheres and stored at 1°C for up to 14 d Storage time1 (d) Item

Treatment

Mb   MbO2   MMb  

Modified atmosphere Vacuum Modified atmosphere Vacuum Modified atmosphere Vacuum

0 24.8 24.8 56.9a 56.9 18.3a 18.3

± ± ± ± ± ±

4 0.15 0.15 0.33 0.22 0.09 0.09

24.6 24.9 57.8a 56.0 17.6a 19.1

± ± ± ± ± ±

7 0.18 0.20 0.32 0.20 0.10 0.10

25.9 24.8 47.4b,x 55.5y 26.7b,x 19.7y

11

± ± ± ± ± ±

0.20 0.19 0.34 0.29 0.09 0.10

25.0 25.2 40.1c,x 54.9y 34.9c,x 19.9y

± ± ± ± ± ±

14 0.20 0.18 0.24 0.24 0.01 0.08

24.4 24.8 35.4d,x 56.4y 40.2d,x 18.8y

± ± ± ± ± ±

0.18 0.15 0.20 0.22 0.09 0.10

a–dMeans

with different letters in the same row differ at P ≤ 0.05 in view of time of storage. with different letters in the same column differ at P ≤ 0.05 in view of the packaging atmosphere. 1The data are average values of 50 tests for storage time 0; 25 tests for storage time of 4, 7, 11, and 14 d. x,yMeans

packed in vacuum did not differ (P > 0.05) during the time of storage (Table 2). On d 7 of storage, the increase (P ≤ 0.05) in relative concentration of MMb and the decrease (P ≤ 0.05) in MbO2 relative concentration in total heme pigments in the meat stored in MA was noticed. However, the relative concentration of the 3 samples of myoglobin forms stored in vacuum was unchanged (P > 0.05) during the time of storage (Table 3). The L* did not change (P > 0.05) for 14 d of storage in the muscles stored in MA and vacuum. The kind of atmosphere influenced (P ≤ 0.05) the L* values in the samples during storage (Table 4). Samples packed in MA had the higher (P ≤ 0.05) L* parameter in comparison with the samples packed in vacuum. During cold storage in MA, generally the a* parameter decreased gradually in muscles from initial values within 14 d of storage. In unpacked samples 24 h after slaughter, a* amounted to 20.02. The significant decrease (P ≤ 0.05) in the a* parameter was observed in muscles on d 7. The a* values did not change (P > 0.05) in the vacuum-stored meat (Table 4). The obtained data

indicate the red color was held the longest in vacuumpacked meat. The b* values of the goose meat packed in MA increased (P ≤ 0.05) gradually up to 14 d of storage. In d 14, in comparison with unpacked samples, the b* value rose by 34.67%. Similar to L* and a* parameters, under vacuum-packaged storage the values of b* parameter did not change (P > 0.05) with storage time (Table 4). The sensory evaluation of surface color intensity decreased with storage up to d 14 in samples packed in MA and in vacuum. The color of the unpacked meat was recognized as intense red (5.76 CU; Table 4). The deterioration (P ≤ 0.05) of the color of the samples packed in MA and in vacuum was observed on d 7 of storage. The color of the goose breast meat was still red, but less intense in comparison with unpacked samples. This caused the decrease in sensory evaluation, respectively, on d 7, from the initial value of 5.76 CU to 4.22 to 4.26 CU, independent of the packaging atmosphere used (Table 4). On d 14, the color intensity of samples packed in vacuum was patchy red with lighter or darker red parts (3.61 CU; Table 4), whereas

Table 4. Mean values (±SE) of color parameters (lightness, L*; redness, a*; yellowness, b*) and sensory evaluation of the goose meat packed in different atmospheres and stored at 1°C for up to 14 d Storage time1 (d) Item L*   a*   b*   Sensory evaluation (CU2)   a–dMeans

Treatment Modified atmosphere Vacuum Modified atmosphere Vacuum Modified atmosphere Vacuum Modified atmosphere Vacuum

0 40.25 ± 0.19

4 40.95x

± 0.18

7 40.77x

± 0.26

11 40.44x

± 0.21

40.25 ± 0.19 20.02a ± 0.15

39.15y ± 0.20 19.77a ± 0.16

39.06y ± 0.22 18.35b,x ± 0.19

39.14y ± 0.19 17.32b,x ± 0.24

39.39y ± 0.22 16.02c,x ± 0.20

20.02 ± 0.15 3.23a ± 0.09

20.32 ± 0.22 2.91a ± 0.11

20.43y ± 0.19 3.88b,x ± 0.07

20.51y ± 0.22 4.09b,x ± 0.09

20.23y ± 0.16 4.35b,x ± 0.08

3.23 ± 0.09 5.76a ± 0.09

3.25 ± 0.07 5.67a ± 0.10

3.24y ± 0.05 4.22b ± 0.12

3.11y ± 0.10 3.13c,x ± 0.10

3.16y ± 0.08 2.45d,x ± 0.09

5.76a ± 0.09

5.32a ± 0.10

4.26b ± 0.10

4.14c,y ± 0.14

3.61d,y ± 0.11

with different letters in the same row differ at P ≤ 0.05 in view of time of storage. with different letters in the same column differ at P ≤ 0.05 in view of the kind of protective atmosphere. 1The data are average values of 50 tests for storage time 0; 25 tests for storage time of 4, 7, 11, and 14 d. 2CU = conventional units. x,yMeans

± 0.20

14 40.51x

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the samples packed in MA were strongly changed to creamy brown (2.45 CU; Table 4).

DISCUSSION The type of atmosphere during storage had an effect (P ≤ 0.05) on the TP concentration, the concentration of MbO2 and MMb, as well as the relative (%) concentration of MbO2 and MMb, in the goose meat. At the same time, a lack of influence (P > 0.05) of the packaging atmosphere on the Mb concentration in goose meat was found. During storage, the increase in concentration of MMb and the decrease in MbO2 concentration, as well as the increase in relative concentration of MMb and the relative decrease in MbO2 concentration, in the goose meat packed in MA was observed. The concentration of MbO2 and MMb in samples packed in MA was different (P ≤ 0.05) from d 7 of storage. This can be explained by the oxygen levels used in MA affecting the promotion of MbO2 oxidation to MMb in stored meat. According to O’Grady et al. (2000), high oxygen levels can promote MMb accumulation. Perhaps the increase (P ≤ 0.05) in relative concentration of MMb and the decrease (P ≤ 0.05) in MbO2 relative concentration in total heme pigments on d 7 was associated with an increase of malonaldehyde. The relationship between oxidation of lipids and heme pigments has been well documented in fresh meat during storage (Kanner and Harel, 1985; Chan et al., 1997; Renerre, 1999; Djenane et al., 2003; Cheng et al., 2007). Many authors have shown that lipid oxidation was a promoter of myoglobin oxidation in bovine muscles (Renerre, 1999). Free radicals formed by the oxidation of lipids accelerate the oxidation of oxymyoglobin to metmyoglobin. This, in turn, by reaction with hydrogen peroxide, forms a highly reactive ferryl-myoglobin, which leads to the formation of free radicals and hydroperoxides. Radicals are very unstable and are subject to change, becoming the source of many secondary products, including malonaldehyde. Contents of MbO2 and MMb showed differences (P ≤ 0.05) between vacuum and MA (Table 2). At the end of storage, the lower MbO2 and the higher MMb content was noticed in MA in comparison with vacuum. The decrease in MbO2 content and increase in MMb content was time dependent. The fall of the MbO2 content and the increase in MMb formation during storage time was more pronounced at the end of storage. Similar results have been reported for other meat and meat products stored under refrigerated conditions (Bekhit et al., 2003; Fernández-López et al., 2006, 2008). The decrease (P ≤ 0.05) in concentration of TP (as well as decrease in concentration of the Mb, MbO2, and MMb) was stated, with unchanged (P > 0.05) relative concentration of 3 myoglobin forms in the vacuumpacked geese muscles, during the time of storage. Similar findings were reported by Orkusz et al. (2011) and Skrabka-Błotnicka et al. (2002), respectively, for the turkey meat packed under MA (consisting of 75% CO2,

20% N2, and 5% O2) and for the vacuum-packed duck meat. Acton et al. (2006) also did not observe changes of relative concentration of MMb and from d 4 of storage, relative concentration of MbO2 in chicken minced thighs, vacuum packed in film with small oxygen transmission rate (OTR): 16 cm3/m2∙24 h∙0.1 MPa. The researchers established the decrease of relative concentration of MbO2 until d 4 of storage; this occurrence was not explained. The same authors stated the increase in relative concentration of MMb and the decrease in MbO2 relative concentration in total heme pigments in the meat stored in bags with OTR equal to 13,800 cm3/ m2∙24 h∙0.1 MPa. The same data were found by Krala (1996, 1999) in the chicken legs and breasts packed in MA and CA with the composition 75% CO2, 20% N2, and 5% O2. The relative concentration of MbO2 had decreased both in breasts and legs, probably due to the oxidation into the MMb. These disagreements in the data concerning relative concentration of 3 myoglobin forms can follow not only from different atmosphere, but also from different range of oxygen transmission rate of packaging material, different animal feed methods, age, sex, muscle thickness, pH, number of bacteria, and storage temperature (Renerre, 1999). Meat samples packed in vacuum were more stable to pigment oxidation, probably due to the absence or the minimal residual oxygen concentrations. In our experiment, the L* did not change (P > 0.05) in muscle for 14 d of storage both in vacuum and in the MA. Also, no changes were observed in L* in muscles stored in MA for pork meat stored in high oxygen MA (Veberg et al., 2006), beef meat packaged in MA of 80% oxygen, or 0.4% carbon monoxide and vacuum (John et al., 2005), rabbit meat packed in MA: 80% CO2, 20% O2, for 15 d (Berruga et al., 2004), and vacuumpacked Rhea americana meat (Filgueras et al., 2010). No change in the L* parameter was explained by the researchers mentioned. The protective atmosphere type had a significant effect (P ≤ 0.05) on the L* of goose meat in this study. Samples packed in vacuum had a lower L* parameter in comparison with the samples packed in MA. In this study, a* of samples differed (P ≤ 0.05) according to the packaging method and storage time. The a* of muscles stored under vacuum remained stable (P > 0.05) during storage, whereas in samples packed under MA a decrease (P ≤ 0.05) of the a* parameter was observed. Probably, the significant decrease in a* values on d 7 was a result of oxidation of the MbO2 into the MMb (Table 2). It is known that a* is the most important color parameter to evaluate meat oxidation. Prolonged storage under high oxygen atmosphere induces the transformation of oxymyoglobin (bright red color) into brown metmyoglobin (Insausti et al., 2001; Seydim et al., 2006; Dhananjayan et al., 2006). This change decreases the a* and makes the meat unacceptable for consumers (Renerre, 1999). Several authors have reported an a* decrease in different meat and meat products stored under MA (Seydim et al., 2006;

PROTECTIVE ATMOSPHERE AND COLOR OF GOOSE MEAT

Dhananjayan et al., 2006; Fernández-López et al., 2008; Keokamnerd et al., 2008; Zakrys et al., 2009; Bingol and Ergun, 2011; Esmer et al., 2011). Jayasingh et al. (2002) reported that ground beef packed in oxygen MA maintained a bright red color for 10 d. Zakrys-Waliwander et al. (2011) and John et al. (2005) reported that beef steaks packed in high-O2 atmosphere had a desirable red color on d 7 of storage, but some browning was evident on d 10 and 14. Similarly, researchers reported high stability of redness, respectively, in vacuum-packed ground beef, Rhea americana, minced turkey, and pork meat, also in duck and beef muscles (Insausti et al., 1999; SkrabkaBłotnicka et al., 2002; Veberg et al., 2006; Filgueras et al., 2010; Jeong and Claus, 2011). There was no differences (P > 0.05) between a* values of the samples packaged under vacuum and MA until d 4 of storage. The storage time affected (P ≤ 0.05) the b* of goose meat packed in MA. The significant rise in b* was noticed on d 7 of storage. The change of b* parameters was probably due to the significant decreasing of TP, MbO2, MMb concentration as well as increasing of MbO2 and MMb relative concentration (Tables 2 and 3). In the goose meat packed under vacuum, b* remained stable (P > 0.05) during storage (Table 4). Also, Veberg et al. (2006) and Filgueras et al. (2010) did not find changes in the b* parameter of meat stored in vacuum. The protective atmosphere type had a significant effect on the b* of goose meat. Similar to the a* parameter, in d 7 of storage the differences (P ≤ 0.05) of the b* parameter in muscles packed under vacuum and MA was noticed, in relation to values denoted in unpacked samples. There were no differences (P > 0.05) between sensory evaluation of the color intensity of the samples packaged under vacuum or MA until d 7 of storage. From d 11 to 14, goose meat packed under MA (80% O2, 20% CO2) had lower (P ≤ 0.05) sensory evaluation intensity of color than meat under vacuum. This was possibly due to the high metmyoglobin percentage on the surface of meat packed in MA (40.2% MMb, on d 14 of storage; Table 3) and decreasing in a* (Table 4). Similar results were obtained by Insausti et al. (1999) and Veberg et al. (2006), respectively, in beef meat and minced turkey thigh meat stored under MA (60% O2, 30% CO2, 10% N2; 70% O2, 30% CO2) as well as vacuum. These authors mentioned demonstrated that the color of the surface samples stored under MA, in comparison with samples stored in vacuum, deteriorated significantly, which was indicated by a lower a* parameter. Consumers reject meat with high contents of MMb (Van den Oord and Wesdorp, 1971; Renerre and Mazuel, 1985). Filgueras et al. (2010) stated that more than 60% of the jury rejected meat with 40% metmyoglobin on the surface. Insausti et al. (1999) also reported that beef color under MA was assessed as acceptable by the sensory panel up to 10 d of storage, because the high

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MMb percentage (40–70%) after 15 d of storage was stated. Hood and Riordan (1973) reported that 50% of consumers would reject meat with 20% metmyoglobin on the surface. According to Rao and Sachindra (2002), oxygen permeability of films used for vacuum packaging has significantly greater effects on the sensory characteristics of products than the permeability of films used for gas-packed products. Discoloration in vacuum-packaged meat is inversely related to film permeability. The brown color of vacuum-packaged meat may develop due to metmyoglobin formation during storage, indicating the presence of oxygen which has gained access to the pack, either through the film or a leak in the package during packaging. Hence, the use of low O2 permeability packaging material may protect the desirable color of meat. Barrier films having an OTR of 15 to 17 cm3/m2∙24 h∙0.1 MPa have been recommended for use in vacuum packaging (Lin et al., 1980; Kartika et al., 2005). Based on the obtained results, it was shown that using of PA/PE film with permeability of oxygen 25 cm3/ m2∙24 h∙0.1 MPa and packaging under MA was sufficient to protect the desirable color of goose meat up to 11 d, and up to 14 d for meat packed in vacuum.

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