EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE

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Abstract
Ninety lamb carcasses were evaluated for shrink loss, microbial growth and temperature reduction following treatment with: (1) an edible calcium alginate coating, Flavor‐Tex®; (2) plastic wrap; or, (3) no treatment (control). Lambs (n = 30) were slaughtered on three consecutive days with 10 carcasses/day being randomly assigned to each treatment. Carcasses receiving the edible coating were significantly (P < 0.05) lower in 24‐hr shrinkage loss (1.55%) than the controls (2.77%); however, those in plastic wrap had the least amount of shrinkage (1.20%), and maintained this advantage through 7 days postmortem. Total surface microbial counts from the sirloin area indicated a significant (P < 0.05) reduction at day 5 and 7 for the alginate coated carcasses, with the plastic wrap carcasses having the highest counts on all days. Internal leg temperature reduction (chilling) was essentially uniform at the end of a 24‐hr chill at 2°C regardless of treatment. No significant differences were observed between treatments for cooking loss, flavor, juiciness, off‐odor or overall acceptability.

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