Figure 1.
Figure 1.

Gas packaging variation during storage. CRY = Cryovac LID 2050 (Passirana di Rho, Milano, Italy); WEE = Weegal PEBAR film (Vignola, Modena, Italy).

 


Figure 2.
Figure 2.

Effect of packaging on colorimetric parameters during storage. Different letters in the same packaging line show statistical differences (A–F: P < 0.01; a–e: P < 0.05). *P < 0.05, **P < 0.01, and ***P < 0.001 show statistical differences between packagings in the same day. CRY = Cryovac LID 2050 (Passirana di Rho, Milano, Italy); WEE = Weegal PEBAR film (Vignola, Modena, Italy); L* = lightness, a* = redness, b* = yellowness.

 


Figure 3.
Figure 3.

Effect of packaging on pH, cooking loss, drip loss, Warner Blatzer Shear Force (WBSF) on raw and cooked meat during storage. Different letters in the same packaging line show statistical differences (A–F: P < 0.01; a–d: P < 0.05). *P < 0.05, **P < 0.01, and ***P < 0.001 show statistical differences between packagings in the same day. CRY = Cryovac LID 2050 (Passirana di Rho, Milano, Italy); WEE = Weegal PEBAR film (Vignola, Modena, Italy).

 


Figure 4.
Figure 4.

Effect of packaging on water holding capacity, thiobarbituric acid reactive substances (TBARS), protein oxidation, and hydroperoxides during storage. Different letters in the same packaging line show statistical differences (A–H: P < 0.01; a–d: P < 0.05). *P < 0.05, **P < 0.01, and ***P < 0.001 show statistical differences between packagings in the same day. MDA = malondialdehyde; DNPH = 2,4-dinitrophenyl hydrazine; prot = protein; CRY = Cryovac LID 2050 (Passirana di Rho, Milano, Italy); WEE = Weegal PEBAR film (Vignola, Modena, Italy).

 


Figure 5.
Figure 5.

Total aerobic mesophilic count (TAMC) and total aerobic psychrophilic count (TAPC) variation during storage. 1CRY = Cryovac LID 2050 (Passirana di Rho, Milano, Italy). 2WEE = Weegal PEBAR film (Vignola, Modena, Italy).