期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 62, 期 17, 页码 4571-4592出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2021.1877108
关键词
Antimicrobials; bacteriocins; protective cultures; sensory effects; meat shelf-life; spoilage bacteria
资金
- Australian Meat Processor Corporation [2016-1438]
- Australian Government Research Training Program Scholarship
Biopreservation is a natural method for controlling undesirable bacteria growth on fresh meat, offering potential to extend shelf-life. Microbial biopreservatives, such as bacteriocins and protective cultures, have been found to inhibit major meat spoilage bacteria without negative sensory impact. Further research and testing are needed to validate their potential for large-scale industrial applications.
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using the approach to target pathogenic bacteria. This review provides comprehensive information on the application of biopreservatives of microbial origin, mainly bacteriocins and protective cultures, in relation to bacterial spoilage of beef and lamb meat. The sensory effect of these biopreservatives, an aspect that often receives less attention in microbiological studies, is also reviewed. Microbial biopreservatives were found to be able to retard the growth of the major meat spoilage bacteria, Brochothrix thermosphacta, Pseudomonas spp., and Enterobacteriaceae. Their addition did not have any discernible negative impact on the sensory properties of meat, whether assessed by human sensory panels or instrumental and chemical analyses. Although results are promising, the concept of biopreservation for controlling spoilage bacteria on fresh meat is still in its infancy. Studies in this area are still lacking, especially for lamb. Biopreservatives need more testing under conditions representative of commercial meat production, along with studies of any possible sensory effects, in order to validate their potential for large-scale industrial applications.
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