The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2

Abstract

Muscle tissue pH of lamb packaged either under vacuum or in a CO2atmosphere rose during prolonged storage at chiller temperatures. Hedonic assessments of meat colour at pack opening did not change significantly during prolonged storage, but the colour stability of displayed meat declined with prolonged storage in a manner that suggests a possible relationship with the observed pH increase. © 1987 Taylor & Francis Group, LLC.