Materials, Methods & Technologies, Volume 7, 2013

Streszczenie: Meat colour is one of the most important qualities influencing the consumer’s decision to purchase. The colour of meat depends on many factors, such as the concentration of myoglobin, physical characteristics of the meat and pH. The aim of the current research was to determine changes in colour (using CIE L*, a*, b* values), pH and moisture content of pickled venison during storage. Beef as a control was analysed for comparison of obtained results. The meat (2×3×2 cm) pieces were pickled in tomato sauce marinade (composition: tomato sauce, lemon, onion, parsley, sweet pepper, basil, black pepper, rosemary, salt) at 4±2 °C temperature for 48±1 h. Marinated meat was placed on the polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%), as well as placing in packages iron based oxygen scavenger sachets ® (Mitsubishi Gas Chemical Europe Ageless ). As a control, meat packaged in air ambiance was used. During storage time, colour L*, b* values and pH of both investigated meat samples significantly (p<0.05) increased irrespective of packaging method. The moisture content in all packages and colour a* value of the meat samples packed under modified atmosphere significantly (p<0.05) decreased during storage.