Effect of protective cultures on spoilage bacteria and the quality of vacuum-packaged lamb meat

Xu, Michelle M.; Kaur, Mandeep; Pillidge, Christopher J.; Torley, Peter

doi:10.1016/j.fbio.2022.102148

Cited by 8 publications

(12 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Under vacuum storage, there may be an increase in pH linked to a protein breakdown, combined with the formation of ammonia and amines, due to meat spoilage. However, this increase may also be associated with a natural change in pH during the first few days of storage rather than with real degradation [30].…”

Section: Discussionmentioning

confidence: 98%

Influence of Wet Ageing on Beef Quality Traits

Sirtori

Parrini

Fabbri

et al. 2022

Animals

View full text Add to dashboard Cite

Fresh samples of Longissimus thoracis of Charolais (n = 12), Romagnola (n = 15), Limousine (n = 77), and crossbreed (n = 62) animals were evaluated with different storage periods (0, 4, 9, and 14 days). Proximate analysis (i.e., pH, humidity, color, free water content, and physical parameters) was performed for each sample. The data obtained were evaluated with a mixed model, setting 5 fixed effects (breed, storage time, animals age, EUROP conformation, number of animal transports) and the animal as random. The results demonstrated that meat quality was affected mainly by the wet ageing period and that the visual and tactile parameters were also found to be susceptible to the storage time. The conservation entailed a decrease in meat humidity and an increase in L* and b* traits; it also led to a decrease in the hardness of the sample, in turn affecting the other texture profile analysis parameters considered. Fixed effects affected in different ways the traits analyzed i.e., pH and humidity changed with breed, as well as with EUROP classification, animals’ age for some TPA parameters, and the number of animal transports for both visual and tactile parameters. Wet ageing influenced the meat quality, often improving it, confirming how important further research would be to identify precise storage times in relation to the parameters studied.

show abstract

Section: Discussionmentioning

confidence: 98%

Influence of Wet Ageing on Beef Quality Traits

Sirtori

Parrini

Fabbri

et al. 2022

Animals

View full text Add to dashboard Cite

show abstract

“…However, the growth of Pseudomonas spp. in vacuum packaging can occur, due to the presence of residual oxygen, not proper permeability of packaging materials, or the presence of strains capable of growing anaerobically (Xu et al ., 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia

Meloni,

Piras,

Siddi

et al. 2023

Ital J Food Safety

View full text Add to dashboard Cite

This study aimed to evaluate the influence of dry and wet aging on microbial profile and physicochemical characteristics of bovine loins obtained from four animals of two different breeds, namely two Friesian cull cows and two Sardo-Bruna bovines. During dry and wet aging aerobic colony count, Enterobacteriaceae, mesophilic lactic acid bacteria, Pseudomonas, molds and yeasts, Salmonella enterica, Listeria monocytogenes and Yersinia enterocolitica, pH and water activity (aw) were determined in meat samples collected from the internal part of the loins. Moreover, the microbial profile was determined with sponge samples taken from the surface of the meat cuts. Samples obtained from Friesian cows were analyzed starting from the first day of the aging period and after 7, 14, and 21 days. Samples obtained from the Sardo Bruna bovines were also analyzed after 28 and 35 days. Wet aging allowed better control of Pseudomonas spp. during storage that showed statistically lower levels (P>0.05) in wet-aged meats with respect to dry-aged meats during aging and particularly at the end of the period (P>0.01) in both cattle breeds. At the end of the experiment (21 days), aerobic colony count and Pseudomonas in Fresian cows’ dry-aged meats showed mean levels >8 log, while lactic acid bacteria mean counts >7 log were detected in wet-aged meats of both cattle breeds. In meats submitted to dry aging, pH was significantly higher (P<0.01) with respect to wet-aged meats at all analysis times and in both cattle breeds. Aw showed a stable trend during both dry and wet aging without significant differences. These preliminary results highlight the critical importance of the strict application of good hygiene practices during all stages of production of these particular cuts of meat intended for aging.

show abstract

“…Companies can meet these challenges through the innovative use of microbial protection cultures. Several studies have shown that the use of protective cultures on food can extend the shelf life of products such as fish or meat, thus avoiding food waste [ 56 , 75 , 149 , 150 , 151 , 152 ]. The potential elimination of refrigeration contributes to carbon reduction and sustainability goals and enables safe food in regions without refrigeration infrastructure.…”

Section: Market Overviewmentioning

confidence: 99%

Protective Cultures in Food Products: From Science to Market

Fischer

Titgemeyer

2023

Foods

View full text Add to dashboard Cite

An ultimate goal in food production is to guarantee food safety and security. Fermented food products benefit from the intrinsic capabilities of the applied starter cultures as they produce organic acids and bactericidal compounds such as hydrogen peroxide that hamper most food pathogens. In addition, highly potent small peptides, bacteriocins, are being expelled to exert antibiotic effects. Based on ongoing scientific efforts, there is a growing market of food products to which protective cultures are added exclusively for food safety and for prolonged shelf life. In this regard, most genera from the order Lactobacillales play a prominent role. Here, we give an overview on protective cultures in food products. We summarize the mode of actions of antibacterial mechanisms. We display the strategies for the isolation and characterization of protective cultures in order to have them market-ready. A survey of the growing market reveals promising perspectives. Finally, a comprehensive chapter discusses the current legislation issues concerning protective cultures, leading to the conclusion that the application of protective cultures is superior to the usage of defined bacteriocins regarding simplicity, economic costs, and thus usage in less-developed countries. We believe that further discovery of bacteria to be implemented in food preservation will significantly contribute to customer’s food safety and food security, badly needed to feed world’s growing population but also for food waste reduction in order to save substantial amounts of greenhouse gas emissions.

show abstract

Effect of protective cultures on spoilage bacteria and the quality of vacuum-packaged lamb meat

Cited by 8 publications

References 28 publications

Influence of Wet Ageing on Beef Quality Traits

Influence of Wet Ageing on Beef Quality Traits

Preliminary data on the microbial profile of dry and wet aged bovine meat obtained from different breeds in Sardinia

Protective Cultures in Food Products: From Science to Market

Contact Info

Product

Resources

About