The Effects of Packaging Barrier Properties Coupled with Storage Temperatures on the Dominant Spoilage Bacteria Composition and Freshness Quality of Lamb.

This study aims to establish a preservation method by coupling certain barrier packaging with storage temperatures suitable for extending the shelf of chilled lamb. Chilled lamb was packaged using three different oxygen permeability packaging materials of high-oxygen-barrier packaging (HORP), medium-oxygen-barrier packaging (MORP), and low-oxygen-barrier packaging (LORP) (1.70, 23.95, and 1631.44 cm/(m·24·h·0.1·MPa), respectively, then stored at temperatures of 4 °C and -1 °C for 28 days, respectively. The results of total viable count, pH, color, and volatile basic nitrogen indicate that HORP effectively inhibits the growth rate of surface microorganisms and the oxidation rate of proteins in lamb. The sulfhydryl content, carbonyl value, and electronic nose suggest that the oxidative decomposition rate of lamb during storage at -1 °C is lower compared to storage conditions at 4 °C. The microbial diversity suggests that HORP significantly hinders the growth and reproduction of and aerobic spoilage bacteria, as well as diminishes the abundance of the dominant microbial community. Herein, utilizing high-barrier packaging with an oxygen permeability of lower than 1.70 cm/(m·24·h·0.1·MPa) in conjunction with ice temperature storage at -1 °C is a highly effective preservation method for prolonging the shelf life of chilled lamb to 28 days.