Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage

Wang, Taojun; Guo, Huiyuan; Zhang, Hao; Ren, Fazheng; Zhang, Ming; Ge, Shaoyang; Luo, Hui; Zhao, Liang

doi:10.5851/kosfa.2019.e16

Cited by 19 publications

(14 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Meats with bacterial counts higher than 7 log CFU are considered spoilt by the International Commission on Microbiological Specifications for Foods ( ICMSF, 1986 ). Wang et al. (2019) reported that microorganisms can spread easily within chicken flocks stocked at high densities and that bacteria found in chicken carcasses originate from feces or the environment, which contaminate chicken meat and skin during processing in slaughter houses.…”

Section: Resultsmentioning

confidence: 99%

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Kim

Jeon

et al. 2020

Poultry Science

View full text Add to dashboard Cite

In this study, we aimed to investigate the meat quality characteristics, bioactive compound content, and antioxidant activity during refrigerated storage of breast meat of Arbor Acres broilers (carcass weight: 1.1 kg, raised for 35 D) obtained from a conventional farm ( BCF , n = 30) and an animal welfare farm ( BAF , n = 30) in Korea. The BCF and BAF did not differ in their proximate composition, color, water-holding capacity, creatine, creatinine, and carnosine contents. However, the shear force value was significantly higher in BAF than in BCF ( P < 0.05). The 2-thiobarbituric acid reactive substance ( TBARS ) levels in BCF on days 7 and 9 were significantly higher than those in BAF ( P < 0.001). During storage, the total volatile basic nitrogen ( VBN ) content of BAF was significantly lower, except on day 1. The fatty acid composition of samples was not affected by the storage period, however, saturated fatty acid and unsaturated fatty acid contents did differ among the types of farm systems ( P < 0.05). Although the creatine, creatinine, and carnosine contents in BAF and BCF did not differ significantly, the carnosine and creatinine contents decreased with the increase in storage period ( P < 0.05). The anserine content of BAF was significantly higher than that of BCF throughout storage. Superoxide dismutase activity was not affected by the type of farm system but was affected by storage period. Overall, BAF showed lower pH, microorganism, TBARS, and VBN values, and higher anserine contents than BCF. These findings can serve as reference data for the evaluation of chicken meat quality of broilers raised in animal welfare farm and conventional farm.

show abstract

Section: Resultsmentioning

confidence: 99%

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Kim

Jeon

et al. 2020

Poultry Science

View full text Add to dashboard Cite

show abstract

“…1). By contrast, the mesophiles level determined by Wang et al (2019) in VP lamb meat on the third day of storage was much higher at 4.95 log CFU/g despite the comparable storage temperature of 4− 6 • C.…”

Section: Resultsmentioning

confidence: 77%

Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

Gonzales-Barrón

Coelho-Fernandes

Santos-Rodrigues

et al. 2021

Small Ruminant Research

View full text Add to dashboard Cite

“…and Pseudomonas spp. were found to be among the predominant bacteria in lamb meat (Wang et al, 2019). Ahmed and Sabiel.…”

Section: Discussionmentioning

confidence: 96%

Characterization of Bacterial Communities in Palestinian Lamb Meat by Phenotyping and 16S rRNA Gene Sequence Analysis

حمدان

مسعود

2020

PTURJ

View full text Add to dashboard Cite

The main purpose of the present study was to isolate, identify and quantify bacteria in Palestinian fresh lamb meat. Phenotyping and 16S rRNA gene sequence analysis was used to identify bacteria present in lamb meat samples. Thirty-four bacterial isolates were obtained from 20 samples of fresh lamb meat collected from 4 meat shops in Tulkarem city in Palestine. Bacterial counts were in a range of 3 x 103 - 1.5 x 105 cfu / g with Staphylococcus aureus being the highest in numbers among other bacteria. Enterobacteriaceae and Staphylococcaceae were the predominant bacterial families detected in fresh lamb meat samples. Two bacterial isolates, which were not identified by phenotyping, were identified by 16S rRNA gene sequence analysis. There was an agreement between phenotyping and 16S rRNA gene sequencing in identification of 19 bacterial isolates. On the other hand, a disagreement was observed between phenotyping and 16S rRNA gene sequencing in identification of the remaining bacterial isolates. Fresh lamb meat seems to be a good medium for growth of various bacterial species

show abstract

Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage

Cited by 19 publications

References 29 publications

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties

Characterization of Bacterial Communities in Palestinian Lamb Meat by Phenotyping and 16S rRNA Gene Sequence Analysis

Contact Info

Product

Resources

About