Effect of high-oxygen modified atmosphere packaging on some quality traits of meat from Iberian pigs reared under “Montanera” system

Abstract

The Iberian pig is the most important autochthonous pig breed in the Mediterranean, both in population and economic importance. In addition there is an increasing demand for quality fresh meat from Iberian pigs reared under “Montantera” system, not only for the restaurants, also by gourmet consumers. So, the main aim of this work was to study the influence of high-oxygen modified atmosphere packaging during storage time (0, 6, 12, 18 and 24 days) on parameters related to meat quality of Longissimus dorsi muscle from Iberian pigs reared under “Montanera”. Results showed that during refrigerated storage time under high-oxygen , the lipid oxidation, yellowness, water loss and pH had increased while redness index and water holding capacity (WHC) had decreased. As a consequence, the sensorial characteristics were significantly affected by refrigerated storage time under high-oxygen modified atmosphere packaging.