Oxygen concentration in MAP can be reduced with minimal impact on eating quality of lamb.

This study evaluated the impact of high oxygen modified atmosphere packaging (MAP) in four different combinations, 80 % oxygen and 20 % carbon dioxide (MAP80), 40 % oxygen, 20 % carbon dioxide and 40 % nitrogen (MAP40(20CO2)), 40 % oxygen, 60 % carbon dioxide (MAP40(60CO2)), and vacuum skin packaging (VSP) under different retail display times (3 or 8 days) on the sensory scores of lamb meat. Untrained consumer sensory scores for overall liking, tenderness, juiciness and liking of flavour were assessed on the M. longissimus lumborum (loin) and M. semimembranosus (topside) of 144 lambs. In general, MAP40(20CO2) samples received higher sensory scores than MAP80 (P < 0.05). While the high carbon dioxide MAP mixture MAP40(60CO2) scored similar to MAP80 (P > 0.05). Therefore, MAP40(20CO2) minimised the detrimental effects on eating quality and is a viable alternative to the widely used MAP80. However, the highest eating quality scores were still obtained with VSP (P < 0.05).