Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 145-149Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.10.004
Keywords
Pyrosequencing; Fresh meat; Bacteria
Categories
Funding
- MOE [NCET-11-0668]
- MOST [2012BAD28B02-03, 2014BAD19B01]
- MOA [CARS-36-11]
Ask authors/readers for more resources
Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More than 200 bacterial genera belonging to eighteen phyla were observed, and most of them are likely to be associated with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations changed greatly during storage, of which the seventh day was a critical time point for microbial diversity. Micrococcaceae, Flavobacteriaceae, Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the major components that may be associated with the spoilage of meat. Although the potential impact of detected microbes on meat hygiene and/or safety is unknown, effective decontamination of the whole chain is always important for meat industry to guarantee meat safety and to improve shelf-life of fresh meat. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available