The aim of this investigation is to preserve fresh Awassi lamb meat at
different storage conditions.
The Awassi lamb from the thigh part of fresh meat was stored in
Vacuuming Polyethylene Packaged with 100% CO2, 100% N2 and
100% vacuuming and at
temperature +3 ºC and +7 ºC.
The study showed that the meat can be stored at temperature +3ºC between
20 -30 days for the CO2 and vacuuming, and between 10-20 days for the N2 .
The study also indicated that the meat can be stored at temperature +7 ºC
between 10-20 days for CO2, and for 10 days under N2, and up to 10 days for
the vacuuming without altering the organoleptic properties.
