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

The pH value of chilled vacuum-packed lamb packaged with LORP, MORP, and HORP showed a decreasing trend during the later stages of storage, indicating a potential shift towards anaerobic microorganisms as the dominant spoilage bacteria, possessing the ability to degrade carbohydrates and produce organic acids like lactic acid, and so on [ 28 ]. 3.4.

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The TVB-N content in chilled lamb exhibited an increasing trend with the rise in oxygen-permeability rate of the packaging film, while a decrease in storage temperature significantly suppressed the increased rate of TVB-N content, as shown in Figure 4 A,B.

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