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Volume 12
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10.3390/foods12152916
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Article

Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C

by
Zubair Hussain
1,2,
Muawuz Ijaz
1,3,
Yejun Zhang
1,
Yuqiang Bai
1,
Chengli Hou
1,
Xin Li
1,* and
Dequan Zhang
1
1
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality & Safety in Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
2
Department of Agriculture and Food Technology, Karakorum International University, Main Campus University Road, Gilgit 15100, Pakistan
3
Department of Animal Sciences, CVAS-Jhang 35200, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
*
Author to whom correspondence should be addressed.
Foods 2023, 12(15), 2916; https://doi.org/10.3390/foods12152916
Submission received: 29 June 2023 / Revised: 20 July 2023 / Accepted: 28 July 2023 / Published: 31 July 2023
(This article belongs to the Section Meat)
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Abstract

The present study aimed to investigate the effects of adding cinnamon bark oil (CBO) on the quality of ground lamb meat, considering different packaging conditions, including modified atmospheric packaging (MAP) using Hengxian HX-300H and overwrapped packaging. The CBO was incorporated into lamb meat samples at three different levels: 0% (control), 0.025% and 0.05% (v/w). The samples were then subjected to three packaging methods: MAP1 (80% O2 + 20% CO2), MAP2 (40% O2 + 30% CO2 + 30% N2) and overwrapped packaging and stored at 4 °C for 0, 4, 8, 12 and 16 days. The findings of the present study revealed that the addition of 0.025% and 0.05% CBO under MAP1 condition significantly improved the color of the meat samples after 12 days of storage at 4 °C (p < 0.05). The overwrapped samples exhibited higher levels of thiobarbituric acid reactive substances (TBARS) compared to all other treatments, starting from day 4 of storage (p < 0.05). Furthermore, microbial counts were notably higher in the overwrapped samples than in all other samples after day 8 of storage (p < 0.05). In conclusion, the combination of 0.05% CBO with MAP proved to be an effective strategy for enhancing the color stability and oxidative stability of ground lamb meat. These results suggest that CBO can be utilized as a beneficial protective agent in meat packaging processes.
Keywords: lamb; meat quality; cinnamon bark oil; MAP lamb; meat quality; cinnamon bark oil; MAP

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MDPI and ACS Style

Hussain, Z.; Ijaz, M.; Zhang, Y.; Bai, Y.; Hou, C.; Li, X.; Zhang, D. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods 2023, 12, 2916. https://doi.org/10.3390/foods12152916

AMA Style

Hussain Z, Ijaz M, Zhang Y, Bai Y, Hou C, Li X, Zhang D. Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods. 2023; 12(15):2916. https://doi.org/10.3390/foods12152916

Chicago/Turabian Style

Hussain, Zubair, Muawuz Ijaz, Yejun Zhang, Yuqiang Bai, Chengli Hou, Xin Li, and Dequan Zhang. 2023. "Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C" Foods 12, no. 15: 2916. https://doi.org/10.3390/foods12152916

APA Style

Hussain, Z., Ijaz, M., Zhang, Y., Bai, Y., Hou, C., Li, X., & Zhang, D. (2023). Combined Effect of Cinnamon Bark Oil and Packaging Methods on Quality of Fresh Lamb Meat Patties during Storage at 4 °C. Foods, 12(15), 2916. https://doi.org/10.3390/foods12152916

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