Effects of two different packaging materials on veal calf meat quality and shelf life

The aim of the present work was to evaluate the effects of two different packaging films on some chemical, physical and microbiological parameters in veal calf meat. Slices from the right half carcass were sampled from each calf: 8 were packaged with Cryovac® 30 film (25 μm thick) and 8 were packaged with Weegal® 31 film (45 μm thick). In both the packagings the same gas mixture were blown. The samples were analyzed at the following post-packaging times: 0, 2, 4, 6, 8, 10, 12 e 14 days. Chromatic patterns, water holding capacity, cooking loss, drip loss, protein oxidation, and hydroperoxides concentration were influenced by the packaging type (P < 0.001). Moreover, during the post-packaging time the WHC decreased, while oxidative reactions increased (P < 0.001). The film that showed better characteristics in packaging of veal calf meat was the one characterized by lower gas permeability due to its ability to reduce and delay chemical and physical alterative processes