The effect of lactic acid combined with modified atmosphere packaging on the quality of fresh goat meat during storage
Summary
No summary yet. VIRAT can read this paper and write a plain-language summary of its aim, methods, key findings and limitations.
Summarise with VIRAT Free to try with your Science Catalogs account.Abstract
To extend the shelf life of fresh goat meat, the modified atmosphere packaging (MAP) combined with lactic acid treatment was extensively studied. Quality parameters of goat meat during storage (4 °C) have been evaluated, including pH, drip loss, shear force, colour, sensory properties, fat and protein, lipid oxidation and microbial criteria. These indicators were determined after slaughter and at 3, 6, 9, 12, 15, 18, and 21 days of storage. From the findings, goat meat quality can be preserved for up to 21 days by treating it with 2% lactic acid and using the MAP setting (40% O2 + 30% CO2 + 30% N2), extending the storage time up to 21 days.
Fields of Study & Subjects
Meat and Animal Product Quality
Postharvest Quality and Shelf Life Management
Radiation Effects and Dosimetry
Publication details
- Journal / source
- Journal of Food and Nutrition Research
- Volume
- 65
- Issue
- 1
- Pages
- 81–81
- Publication date
- 16 March 2026
- Language
- EN