Microbial Escalation in Meat and Meat Products and Its Consequences

Anas, Mohammad; Ahmad, Saghir; Malik, Abdul

doi:10.1007/978-3-030-24903-8_3

Cited by 17 publications

(20 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Due to its complex nutritional composition, fresh meat is a product highly susceptible to deterioration (Pighin et al, 2016). Proteins, polyunsaturated fatty acids, high water activity and favorable pH are examples of factors that trigger oxidative and microbial processes (Anas et al, 2019;Yazgan et al, 2020).…”

Section: Meat Composition and The Deterioration Processmentioning

confidence: 99%

“…Since it is a food of high biological value due to its composition rich in proteins, essential amino acids, B vitamins and minerals such as iron, magnesium and zinc, meat and meat products are an excellent source for development of bacteria, fungi and yeasts. In aerobic conditions, some deteriorating microorganisms can develop, leading to adverse changes in sensory characteristics, such as appearance, odor, texture and taste (Anas et al, 2019). Pathogenic bacteria are the most important group of microorganisms that cause the deterioration of meat products.…”

Section: Microbial Deteriorationmentioning

confidence: 99%

“…When done in the presence of oxygen, the growth and biochemical activity of aerobic microorganisms occurs (Voloski et al, 2016). However, it is worth mentioning that microbial deterioration can be triggered under different conditions of handling and storage, by different types of bacteria (Anas et al, 2019). In aerobic conditions and temperatures from 1 to 25ºC, there is a stimulus for the growth of Pseudomonas spp., Acinetobacter spp., Moraxella spp.…”

Section: Microbial Deteriorationmentioning

confidence: 99%

“…Therefore, several factors have been identified contributing to the deterioration, designated as intrinsic and extrinsic factors. The nutrients and favorable pH, in addition to the absence of natural antimicrobial factors can be observed (Anas et al, 2019). The extrinsic factors are those related to the environment and conditions to which the meat is subjected.…”

Section: Introductionmentioning

confidence: 99%

“…The extrinsic factors are those related to the environment and conditions to which the meat is subjected. Variations in temperature, handling and storage conditions are examples of these factors (Anas et al, 2019). In order to control these factors to optimize the shelf life of meat products and to minimize deterioration processes, the use of preservative compounds has been studied over the years (Alirezalu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Lacerda

Paulino

Esteves

et al. 2021

RSD

View full text Add to dashboard Cite

The purpose of this review is to demonstrate the findings on the use of natural compounds as preservatives in meat and meat products as a healthier and safer alternative compared to the use of synthetic preservatives. Due to its biological composition, meat and its derivatives are susceptible to spoilage, a process that can be delayed with the use of synthetic food preservatives. However, it is known that some products can trigger undesirable effects on consumer health. In recent years, there has been a greater demand for products obtained naturally or directly from a biological organism without laboratory interference in their composition, in order to reduce risks to the consumer. The most promising compounds belong to the groups of phenolic and flavonoid compounds, which have a proven, positive effect on oxidation and microbial development. Findings on the use of natural compounds as preservatives in meat and meat products demonstrate an alternative to increased shelf life without risking consumer health.

show abstract

Section: Meat Composition and The Deterioration Processmentioning

confidence: 99%

Section: Microbial Deteriorationmentioning

confidence: 99%

Section: Microbial Deteriorationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Lacerda

Paulino

Esteves

et al. 2021

RSD

View full text Add to dashboard Cite

show abstract

Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

Umair

Sultana

Song

et al. 2023

Food Science & Nutrition

View full text Add to dashboard Cite

The most recent advancements in food science and technology include cold sterilization of food and fresh‐keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanoparticles, including titanium dioxide (TiO2) and ferric oxide (Fe2O3). However, there are still significant concerns about the toxicity and safety of these functional nanoparticles. This review emphasizes the bacteriostatic and fresh‐keeping properties of functional nanoparticles as well as their packaging strategies using the ultraviolet photo‐catalysis effect. High‐voltage electric field cold plasma (HVEF‐CP) is the most innovative method of cold‐sterilizing food. HVEF‐CP sterilizes by producing photoelectrons, ions, and active free radicals on food media, which come into contact with the bacteria's surface and destroy their cells. Next, this review also assesses the photocatalytic activity and bacteriostasis kinetics of nanosized TiO2 and Fe2O3 in poultry, beef, and lamb. In addition, this review also emphasizes the importance of exploiting the complex interaction processes between TiO2 and Fe2O3, along with dietary components and their utilization in the fresh meat industry.

show abstract

Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria

Sun

Xiong

2023

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundVolatile organic compounds (VOCs) produced during meat storage are mainly derived from the decomposition of meat components and the metabolism of spoilage bacteria. VOCs produced in sterile bacon model substrate inoculated or un‐inoculated with spoilage bacteria, Staphylococcus xylosus (P2), Leuconostoc mesenteroides (P6), Carnobacterium maltaromaticum (P9), Leuconostoc gelidum (P16), and Serratia liquefaciens (P20), previously isolated, were identified by headspace solid‐phase microextraction (HS‐SPME) coupled with gas chromatography‐mass spectrometry (GC‐MS). Furthermore, combinations of the strains (Pm) were also obtained.ResultsA total of 54 volatile compounds, including aldehydes, alcohols, phenols, ketones, alkanes, alkanes, organic acids, esters, etc., were determined after 45 days of storage in bacon inoculated with potential spoilage bacteria using the HS‐SPME/GC‐MS method. VOC concentrations of alcohols and organic acids in groups inoculated with bacteria were remarkably higher (P < 0.05) than that in control samples. Specifically, some VOCs are closely related to the metabolic activity of the inoculated bacterial strains, e.g., 2,3‐butanediol was associated with P2, P16, and P20, acetic acid was mainly related to P6 and P9.ConclusionThe results of partial least squares regression (PLSR) indicated that there was a high correlation between the electronic nose (E‐nose) sensors and VOCs of smoked inoculated potential spoilage bacteria. These compounds are potentially important for predicting deterioration of smoked bacon.This article is protected by copyright. All rights reserved.

show abstract

Microbial Escalation in Meat and Meat Products and Its Consequences

Cited by 17 publications

References 49 publications

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Natural compounds obtained from plants as alternatives for meat and meat products preservation

Advances in the application of functional nanomaterial and cold plasma for the fresh‐keeping active packaging of meat

Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria

Contact Info

Product

Resources

About