Výskumný ústav potravinársky

Duc, N. T. – Son, N. T. – Tung, N. T. – Mai, L. T. – Anh, P. N. – Ha, P. T. T.
The effect of lactic acid combined with modified atmosphere packaging on the quality of fresh goat meat during storage
Journal of Food and Nutrition Research, 65, 2026, č. 1, s. 81-94

Pham Thi Thu Ha, Institute of Chemistry, Vietnam Academy of Science and Technology (VAST), 18 Hoang Quoc Viet, Nghia Do, Hanoi 10000, Vietnam. E-mail: haptt6@gmail.com

Original article
Received 18 November 2025; 1st revised 29 January 2026; 2nd revised 12 February 2026; accepted 3 March 2026; published online 16 March 2026.

DOI: https://doi.org/10.64122/KESW2027

Súhrn: 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.

Kľúčové slová: goat meat; preservation; food packaging; physicochemical properties; sensory evaluation; shelf life

Na stiahnutie:
  jfnr-2026-1-pp081-094-duc.pdf (PDF, 420 Kb, 89x)