期刊
FOOD MICROBIOLOGY
卷 94, 期 -, 页码 -出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2020.103648
关键词
Red meat; Abattoir; Bacterial community; Shelf life; Predictive model
资金
- Meat & Livestock Australia (MLA)
- Australian Meat Processor Corporation (AMPC) [G. MFS.0289]
Investigated the influence of geographically distant abattoir facilities and storage temperature on the shelf lives of vacuum packaged beef and lamb meat, finding that the pH difference between beef and lamb significantly affects bacterial community diversity, growth rates, and sensory quality deterioration. While different community structures were derived from different abattoir sources, bacterial growth rate and sensory quality deterioration rate were comparable for individual meat types.
Shelf life of red meat is influenced by a number of intrinsic and extrinsic factors making its prediction challenging. Here we investigated the influence of geographically distant abattoir facilities and storage temperature relevant to commercial supply chain on the shelf lives of vacuum packaged (VP) beef and lamb meat. Samples of VP beef and lamb were analysed for surface pH, total viable counts, lactic acid bacterial counts, sensory properties, and associated bacterial community using Illumina MiSeq based 16S rRNA gene amplicon sequencing over a period of >200 days. The consistent 0.41 pH unit difference between beef and lamb was found to have a profound effect on bacterial community diversity and composition, bacterial growth rates and the rate of loss of sensory quality. Though different community structures were derived from different abattoir source, bacterial growth rate and rate of sensory quality deterioration were found to be comparable for individual meat type. The greatest variation in rates was found resulting from storage temperature and livestock species themselves. Our findings indicate that bacterial growth and sensory quality loss are essentially predictable when considering their temperature dependency, however for successful meat export validation of shelf life predictive models is required due to stochastic variation in abattoir seeded bacterial populations.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据