Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

WANG, Xinhui; ZHANG, Tingyang; YANG, Yidan; LIU, Lijia; TIAN, Tian; ZHU, Dandan; MA, Maolan; XIE, Simin

doi:10.1590/fst.100522

Cited by 7 publications

(5 citation statements)

References 29 publications

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“…In addition, Wang et al . mentioned that Pseudomonas fragi , Myroides phaeus and Brochothrix thermosphacta were bacteria found in beef [ 51 ], and it was reported that E. coli was found in raw beef, as well [ 52 ].…”

Section: Resultsmentioning

confidence: 99%

“…The mentioned reports were in good agreement with the inhibitory effect of the hybrid particles of AgNPs/eCaCO 3 and AgNPs against bacteria extracted from beef, as shown in table 2. In addition, Wang et al mentioned that Pseudomonas fragi, Myroides phaeus and Brochothrix thermosphacta were bacteria found in beef [51], and it was reported that E. coli was found in raw beef, as well [52]. The summary of the average inhibition zone diameter with standard deviation obtained from precipitated eCaCO 3 , freshly prepared silver colloids, AgNPs/eCaCO 3 and AgNPs/CaCO 3 , against extracted bacteria from the unpacked and vacuum-packed beef versus testing concentrations are shown in table 2.…”

Section: Antimicrobial Efficiencymentioning

confidence: 99%

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Preparation of hybrid particles of Ag nanoparticles and eggshell calcium carbonate and their antimicrobial efficiency against beef-extracted bacteria

et al. 2023

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In this study, hybrid particles of AgNPs-loaded eggshell calcium carbonate (AgNPs/eCaCO 3 ) were prepared by co-precipitating the eggshell in the presence of freshly prepared AgNPs with a particle size of 10–30 nm. The hybrid particles were comparatively precipitated at 25°C and 35°C using poly (sodium 4-styrenesulfonate) as a polyelectrolyte. The AgNPs/eCaCO 3 particles prepared at 25°C had a spherical morphology with a mean diameter of 3.56 µm, and Brunauer–Emmett–Teller (BET) surface area of 85.08 m 2 g −1 . On the other hand, the particles prepared at 35°C had a broader size distribution with a mean diameter of 3.19 µm, and a BET surface area of 79.25 m 2 g −1 . AgNPs-loaded commercial calcium carbonate particles (AgNPs/CaCO 3 ) comparatively prepared at 35°C were perfectly spherical with a mean diameter of 5.61 µm. At preparing temperature of 25°C, the hybrid particles contain AgNPs of 0.78 wt% for AgNPs/eCaCO 3 and 3.20 wt% for AgNPs/CaCO 3 . The AgNPs/eCaCO 3 and AgNPs/CaCO 3 particles exhibited the same efficiency against bacteria extracted from beef with an average inhibition zone diameter of 7–10 mm according to the modified Kirby–Bauer disc diffusion assay depending on their concentration and beef source. Freshly prepared silver colloids showed comparatively poorer antimicrobial efficiency.

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Section: Resultsmentioning

confidence: 99%

Section: Antimicrobial Efficiencymentioning

confidence: 99%

Preparation of hybrid particles of Ag nanoparticles and eggshell calcium carbonate and their antimicrobial efficiency against beef-extracted bacteria

et al. 2023

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“…Enzymes that affect the chemical structure of meat are sensitive to temperature, and rapid cooling of the carcass will slow down the activity of these enzymes. In addition, since this process will limit the activities of microorganisms, it will also reduce nutrient loss and color change [21]. It has been determined that the cut resistance of aged meats at a temperature of 10-15 °C decreases compared to those at lower temperatures, but the microbial load increases with cooking loss and the color stability decreases [22].…”

Section: Post-mortem Factorsmentioning

confidence: 99%

Factors affecting meat quality in farm animals

Kutay,

Şahan,

Polat Açık

et al. 2024

BIO Web Conf.

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Meat has been one of the most basic nutrients since the first day of humanity. As food, meat is expressed as the muscle and fat found between the bones and skin of animals. It has an important place in human nutrition due to the protein (amino acids), fatty acids, minerals (iron and zinc) and vitamins (especially B12) it contains. Thanks to these nutrients, vital activities such as growth and development of individuals, regeneration of cells, repair and growth of tissues, formation of vital fluid blood, functioning of body systems, development of immunity and reproduction are ensured. As with other animal products, there are factors such as species, breed, feeding, environmental temperature, stress or processing that affect meat yield and quality in farm animals. In the current study, similar biotic and abiotic factors affecting the meat quality of farm animals are discussed.

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“…Ralstonia is a newly discovered opportunistic pathogen genus in recent years, often found in soil or water supply systems (Lacerda, et al, 2022;Ryan and Adley, 2014;Ryan, et al, 2007). Several studies (Liang, et al, 2021;Tang, et al, 2022;Hainan Zhang, 2018) have found an increase or minimal decrease in Ralstonia content at low temperatures, suggesting that Ralstonia is not incapable of adapting to low temperature storage environments. Its signi cant reduction in B might be attributed to interspeci c competition among bacteria and changes in the microenvironment.…”

Section: Species Annotation and Composition Analysismentioning

confidence: 99%

Growth reduction of Vibrionaceae and microflora diversification in ice-stored Pacific white shrimp (Penaeus vannamei) treated with low-frequency electric field

Xu,

Chen,

Liang

et al. 2024

Preprint

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A novel storage technique combining low-frequency electric field (LFEF) and ice temperature was applied to extend the shelf life of Pacific white shrimp (Penaeus vannamei). Changes in microbial community composition was investigated in Pacific white shrimp treated with LFEF in combination with ice temperature. LFEF treatment increased diversity of microbial communities and reduced abundance of major spoilage bacteria in Penaeus vannamei. The spoilage microorganisms of shripm samples stored at ice temperature for 11 days included Aliivibrio, Pseudoalteromonas, Photobacterium, Moritella and Psychrobacter. However, Pseudoalteromonas and Psychrobacter were dominant in LFEF-treated samples. Furthermore, due to the modulation of the microbial community by LFEF and ice temperature storage, the microbial structure in shrimp muscle did not tend to be simplistic. In conclusion, LFEF as an auxiliary technology for low temperature preservation is a reliable and potential method for preserving the quality of aquatic products.

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Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology

Abstract: Fresh beef longissimus lumborum muscle was supplied from a local abattoirs located in Chengdu, Sichuan Province, China, within 12 h after slaughter. Then the fresh beef was divided

Cited by 7 publications

References 29 publications

Preparation of hybrid particles of Ag nanoparticles and eggshell calcium carbonate and their antimicrobial efficiency against beef-extracted bacteria

Preparation of hybrid particles of Ag nanoparticles and eggshell calcium carbonate and their antimicrobial efficiency against beef-extracted bacteria

Factors affecting meat quality in farm animals

Growth reduction of Vibrionaceae and microflora diversification in ice-stored Pacific white shrimp (Penaeus vannamei) treated with low-frequency electric field

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