Preservation of Fresh Awassi Lamb Meat (Lean) in Modified Atmosphere and Vacuum Packaging

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.