Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

Abstract

A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

Rapid Microbial Quality Assessment of Chicken Liver Inoculated or Not With Salmonella Using FTIR Spectroscopy and Machine Learning

“…It has to be noted that, during storage, chicken liver samples presented substantial inter-batch variability with regards to the levels of the different microbial groups (i.e., lower microbial counts in the first compared to the second batch) at all storage temperatures and most of the sampling points (data not shown). This variability could be attributed to factors such as the intrinsic characteristics of the liver tissue and the hygienic practices during slaughter and handling which seem to affect the structure of the indigenous microbial community and its evolution during storage ( Huis In’t Veld, 1996 ; Nychas et al, 2008 ; Tougan et al, 2013 ; Luong et al, 2020 ; Odeyemi et al, 2020 ). As a result, microbiological spoilage on chicken liver (i.e., TVC > 7 log CFU/g; Nychas and Tassou, 1997 ; Mikš-Krajnik et al, 2016 ; Rouger et al, 2017b ) was attained at 192 and 72 h of storage at 0°C for the first and second batch, respectively, at 120 and 72 h at 4°C and at 68 and 32 h at 8°C (data not shown).…”

Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum

“…carnosus , and Lc. carnosum in refrigerated fresh and cured meat products is well known [ 1 , 2 , 6 , 25 , 26 , 27 , 28 , 29 , 30 , 34 ]. Compared to Lb.…”

“…carnosum, Lc. gelidum and carnobacteria strains to prevail in Northern European meat products and plants [ 5 , 25 , 26 , 27 , 28 , 29 , 30 ]. Nevertheless, the product type and the packaging and storage conditions remain the most decisive factors for the ultimate spoilage LAB species selection [ 39 , 40 , 56 ].…”

“…In summary, intrinsic selective pressure effects of lactate and acetate salts on the growth dynamics of LAB in cooked meats remain largely unexplored despite the great progress in mapping the meat spoilage ecology overall by culture-dependent molecular identification tools and next generation sequencing approaches in recent years [ 2 , 24 , 25 , 26 ]. Usually, identified LAB isolates have been collected from random and quite diverse cooked meat product types purchased from national markets [ 5 , 27 , 28 , 29 , 30 ].…”

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet

“…MAP is the replacement of air with another gas mixture before sealing in barrier materials, with CO 2 , N 2 and O 2 gases being the most commonly used. The major cause of spoilage is contamination by microorganisms during processing from animal slaughter to meat products [ 47 , 48 ]. Spoilage depends on the number and type of microorganisms, and microbial proliferation during storage.…”