EFFECT OF A RECYCLABLE FILM ON THE COLOR AND SENSORY EVALUATION OF FROZEN ‘BLACK PIG’ MEAT

Abstract

'Black pig' (AlentejanoxDuroc) meat products, valued for their sensory qualities and high nutritional value1, are popular in southern Europe2. These crossbreeds produce meat rich in oleic acid and lower in saturated fats. With environmental concerns rising, biodegradable and recyclable packaging is being explored3,4. This study found that recyclable packaging effectively maintains the quality of frozen 'secretos' from crossbred pigs stored for 24 months at -18°C, offering an eco-friendly alternative to conventional plastics. II. MATERIALS AND METHODS Sampling and sample preparation: 'Secretos' meat samples from the latissimus dorsi muscle were prepared from three production batches for each packaging type: recyclable and conventional. The meat was cryogenically frozen at -80ºC for 10 minutes to a final temperature of -18ºC, then vacuum-packed with three 150g pieces per bag and stored at -18ºC with 100% relative humidity for 0, 6, 12, 18, and 24 months. Colour: Color measurements were conducted using the CIELab system using a Konica Minolta colorimeter (CR 400) with D65 illuminant. Five readings were taken at different locations on each raw sample, both on meat and fat. Sensory analysis: The sensory analysis was conducted by a panel of 10 trained tasters using a quantitative descriptive analysis with a 0-100 scale. The panel was trained according to ISO 8586-1:1993 5 and tests were conducted in a sensory analysis room per ISO 8589:2012 6. The meat was cooked to a core temperature of 75°C before evaluation. Statistical analysis: The data was processed using Statistica 12. A multifactorial ANOVA was conducted, considering packaging type (conventional and recyclable film) and shelf life (0, 6, 12, 18, and 24 months). Means were compared using Tukey's HSD test.